Potato Moonshine

Potato Moonshine

Potato Moonshine
  • 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.
  1. Prepare potatoes by boiling and mashing completely.
  2. Potatoes will mix easier if they are runny.
  3. Fill fermenter with water half way.
  4. Pour white sugar into hot water and stir until completely dissolved.
  5. Next mix mashed potatoes into sugar water and stir until completely dissolved.
  6. Pour in tomato paste and again mix again until completely dissolved.
  7. Juice 1 large lemon and add juice to fermenter.
  8. Pour in up to nine gallons of water.
  9. Switch between hot and cold until you reach temperatures of 80°F to 95°F. (Going over may kill yeast)
  10. Once target temperature is reached add in yeast and stir until completely dissolved.
  11. Place a lit loosely on fermenter. This lets carbon dioxide gas escape and prevents bugs form entering.
  12. Place fermenter out of direct sunlight making sure to keep temperature between 21-27°C (70-80°F).
  13. After the first 24 to 48 hours mash should begin to bubble and fizz.
  14. Check mash daily.
  15. Mash should be done after two weeks or when all activity stops.
  16. Lastly distill quickly, preferably within three days.


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5 thoughts on “Potato Moonshine

  1. I’ve done this recipe 4 times and I get about a gallon and a half of about 100-120 proof. It depends on how you distill it, proof wise. Also smaller buckets for me seem to ferment quicker, if your worried about turnover time.

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