- This recipe is adjustable. If you would like to make 5 or 20 gallons, easily half or double recipe.
- 10gal. of Fermenter
- 20lbs. of White Sugar
- 2.5lbs. of Potatoes
- 1 Can (12oz) of Tomato Paste
- 1 Lemon (1 Large, or 3 Small)
- 2 Tablespoons of Baker’s Yeast (Ex. Fleischmann’s or Red Star)
- Option One:
- For a great fermenter use Brute trashcans.
- Two: Check your local donut shop free or cheap old filling buckets. Go for the five gallon size.
- Three: You can also buy brand new five gallon paint buckets, making sure that they are plastic. Note: Later on while making 10 gallons of mash it is easier to mix in one bucket but the downside is that it becomes very hard to move a 10 gallon bucket after filling with mix. Splitting mix into two 5 gallon buckets makes it easier to move but harder to mix.
- Prepare potatoes by boiling and mashing completely.
- Potatoes will mix easier if they are runny.
- Fill fermenter with water half way.
- Pour white sugar into hot water and stir until completely dissolved.
- Next mix mashed potatoes into sugar water and stir until completely dissolved.
- Pour in tomato paste and again mix again until completely dissolved.
- Juice 1 large lemon and add juice to fermenter.
- Pour in up to nine gallons of water.
- Switch between hot and cold until you reach temperatures of 80°F to 95°F. (Going over may kill yeast)
- Once target temperature is reached add in yeast and stir until completely dissolved.
- Place a lit loosely on fermenter. This lets carbon dioxide gas escape and prevents bugs form entering.
- Place fermenter out of direct sunlight making sure to keep temperature between 21-27°C (70-80°F).
- After the first 24 to 48 hours mash should begin to bubble and fizz.
- Check mash daily.
- Mash should be done after two weeks or when all activity stops.
- Lastly distill quickly, preferably within three days.