How To Make Sweet Potato Vodka
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- Опубліковано 30 тра 2024
- Lets make a smooth tasty vodka from sweet potato (Kumera).
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This turned out really well. Smooth, easy to drink with an interesting herbaceous sweet potato flavor that actually reminds me of Tequila.
Suggested "easy" mash recipe:
Grate 13kg (28.6 lb) of Sweet potato / Kumera
Add it into a pot with enough water to cover it
Add in high temp alpha enzymes (HTA)
Bring it up to 92c (197.6 f) (or as high as your HTA will go)
Mash for 1-2 hours
Suggested "efficient" mash Recipe:
Grate 13kg (28.6 lb) of Sweet potato / Kumera
Add sacrificial HTA enzymes
Bring up to a boil and simmer for 45min
Cool back down to 92c (197.6)
Add more HTA and mash for 1-2 hours until a starch test is passed
Fermentation
Collect all the clear wash, and optionally press the sweet potato / Kumera to get a little more out
Alternatively, ferment on the vegetable and squeeze after fermentation
Pitch your yeast of choice, I used an M-1 whiskey yeast
Ferment until all signs of fermentation are finished and gravity has dropped near or below 1.
Distillation
Distill all of the wash with a stripping run. This is likely quite low ABV so I suggest running LOW (1-4% off the still)
Re distill the low wines in a reflux still. The higher the ABV the still is "capable of" the better. But I did this with the humble T500 and it actually turned out great!
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I distill sweet potatoes every year. The key to mashing is to peel them as the peels are much too earthy and dirty. Also use pectin enzyme. The M1 yeast is spot on for this. It creates a creamy rich distillate that is worthy of barrel aging!
Can you send me your recipe please. I buy sweet potatoes for my animals (pigs, cows geese etc) for $20 a ton so being a distiller, wine maker and beer brewer I have to try this
@@iancardy4600 This is a 95 Liter ferment of 100% sweet potatoes. Peel enough sweet potatoes (trust me, it's worth it) so you have 60 Kg. Chop them into small pieces and grind them as fine as you can. I use an old Hobart meat grinder. Not much liquid will appear. Put in a pot and add just enough water to agitate it so it can mix and move around. You're going to need to agitate for a long time during heat up to 55C and add Viscoferm, alpha amylase enzyme, Pectinase enzyme, and glucoamylase enzyme. Rest for 30 Minutes at 55. Heat up to 98 C and be sure to stir constantly while heating. Rest for 90 minutes and then cool the mash to 80C. At 80C add a high temp amylase enzyme like Termamyl SCDS. Rest mash for 20 minutes then cool to 64C adding Alpha amylase at 68C. Rest at 64C for 20 minutes. Then Cool to 22C. Add Pectinase enzyme at 57C. It will liquify more at this point. Add DAP and citric acid and target a 5.15 pH. Transfer to fermenter and add more Termamyl and yeast. Yield will be horrifically low, but don't be tempted to fortify it with sugar or malt. The flavor is incredible. Distill it single pass as you would a bourbon shooting for 145 proof. Stop hearts at 80 Proof and collect tails until 20 proof. Add tails to next run. Proof down to 110.0 proof and age in a char 3 new barrel. Age it and hold on until it's the best thing you've ever had! Cheers. I call mine Single Sweet. It's basically a sweet potato whiskey. Rich, creamy sweet, and incredibly good. Liquid gold! Cheers
@@mattbeamer6918 Thank you
I baked the tubers with the skin on at 80C until it was soft and would make a mash when squashed. Added some cooler water about 60-65C and got a 1.060 density. It took a week to ferment dry 1.005 at 25C using a brewers yeast.
Did you bake the whole thing or was it cut up?
Hi Hercules can you send me your recipe please
@@evangann6146 i baked the sweetpotato whole.
@@iancardy4600
20kg of red sweetpotato
10L of water
100g of brewers yeast
@@herculesjordaan Are you a South African
We put in 100 sweet potato slips this year just to try making vodka. Haven’t hit first frost yet, but we should have a metric assload to dig up.
Didn’t know they did proof too.. very nice!
Good to finally have a decent, related sponsor 😂
Wow your sweet potatos are really white. Ours here in the US tend to be very orange/yellowish orange.
The Pacific Nations typically have purple sweet potato
Interesting! I am right now sipping on a Kumara vodka. I used the orange fleshed variety as they are the sweetest (and were on special cheap pricing at the time of my trial) I actually got close to 1.030 with the self enzymes and felt that was too low so also used a high temp enzyme to get up to about the same as Jesse. Very happy with the result. I did one batch with some molasses in the ferment and that came out nicely too.
Which would you say has the better flavor to it? Or the most flavor?
The molasses brought a slightly more rummy flavour (surprise). Not better just different
I also kept the skins included in the mash and used Angel Red Label yeast
You added molasses huh? How much in ratio to your lbs. Of Kumara'
@@jamesthomas8481 I did not use lbs. I used kg. 1 to 4
Nice! P.S. In Latvia we have sweet potatoes which are very expensive! But if someone try to make me this... I will do like - I will take bach of hot water and in this hot water I will grind sweet potatoe as small as I can and after that I will gelatinize all stuff and after that I will add Alfa/ Beta Amylise and in right temperature I will hold it 5 hours. After I will add yeast and everything must be nice at the and. Amen.
They make a grater attachment for food processors that is pretty sweet.
I think the skins may contain most of the amylase so may be worth trying grating off the skins first and setting aside then boiling and mashing the flesh before cooling to 65 degrees and adding the shins back in and see if you get better conversion without needing HTA.. Another great video, always get me thinking.
You are spot on about smoothness of a distillate made without table sugar. There's a janky-ness, spikey, almost chemically kind of flavor that comes out from table sugar. I find it comes across less when using raw or less processed sugars, but it is always there. I find that supplementing grain, fruit, or potato mashes with inverted raw sugar solutions doesn't get that flavor to come out as much, but it is still there underneath.
Its present in a lot of rum too
Try dextrose instead, I find it far cleaner
Definitely different then what is sold as a Sweet Potato in the USA. The inside of ones here are very orange pumpkin like color or super dark purple on the inside and out.
Can you do a video making traditional Irish poteen?
For my Hawaiian ethno botony final I made Uala Mama. Which was a wine traditionally made by chewing sweet potato and spitting it into a Calabash. The enzymes in your spit made sugar. Uala means sweet potato and mama means to chew. I used a liquid amylase though. It was a nice final week of school where we all got to drink purple wine in class
I didn't know that there were varieties of sweet potato that Hawaiians used in cuisine.
@@gormanls the Japanese ube, or Okinawan purple sweet potato. It's found all throughout Polynesia and is related to the yellow yam of north America. Very sweet and useful. A few modern examples Of recipes exist today but I don't know how far back they go. I've heard mixed theories on its actual arrival to Hawaii. Most haupia pie has a mashed Uala filling covered in gelitinized coconut milk. Otherwise it's just baked or mixed in with other stuff like poi or chop steak.
@@festerallday welp it's settled then. Gotta save to visit Hawaii.
I did a study on Okolehao or fermented liqour made from Hawaiian Ti leaf.
Okinawans make Shochu out of rice and purple sweet potato and that stuff is amazingy good!
Anton Paar in the homebrew sector! Wow!
Kumara is the exact spelling and pronunciation for cucumbers in my country of Slovenia.
Very interesting video thanks
Almost 300k. Awesome 👌
Great video, thanks so much, this is on our radar for the near future
So glad I found this channel!
Sweet potato....yum... vodka... YUM!!!
🙂👍👍👍
Thank you
Sweet bro this one will be a good one. For sure
🤔 Given that it's Halloween there's alot of pumpkins around. Pumpin spirit surely it's possible 😁.
Haha too true. I added some pumpkin into a mash last year. Worked well enough
Bhaha, Iv'e a bucket load of Kumera in the shed i grew, i'm never going to eat them all, so perhaps i'll try this with the addition of some barley i feel could be a winner..
Love the content! Keep up the cool videos.
Not a fan of vodka. More of a whiskey guy but love seeing new ideas
I love that you tested the natural enzymes to see if they'd work. I've read that you have to get it up to like 60C, then drain off the liquid and reserve it, steam the sweet potatoes to gelatinize all the starch, then add the liquid back to allow the enzymes to work. Still not sure if it'd really get all the conversion done. Not sure it's worth it when HT enzymes are so much better at it. I'm really intrigued by the flavor that you got... and that Easy Dens;-)
In your part of the US do they label the sweet potatoes and yams correctly? Here on the west coast they label them backwards.
There's a distillery in my area that makes vodka with sweet potatoes and their product is so good!
Thanks!
Pleasure
Never seen those white sweet potatoes. I did the stripping run for my own sweetpotato vodka today. I didn't add any enzymes but I did use a "safety net" similar to your whiskey videos. I seem to have gotten quite a bit of sugar from the sweet potatoes.
Since I was just doing a stripping run I didn't make any cuts at all and collected down to around 5%. I didn't taste it much but the smell all throughout the hearts was amazing. If the final product is as good as it seems it's going to be, I'm definitely making a bigger batch soon.
north america tends to call yams sweet potatoes even the sweet potato fries are just yams
@@aaronreash814 It is actually the other way around. The yellow/orange things are sweet potatoes, but Americans often call them yams. Real yams trend to be much larger and a purple or lavender color.
How did this go?
ive been waiting months for someone to get a coupon code for easydens.. thankyou !
Hahaha your welcome 😜
Great video wish I liked sweet potato cheers mate
Love the videos man always a entertaining watch. Based on your personality, editing, and knife skills you should consider doing a cooking channel on the side could be a nice supplement, i know i would subscribe.
U read my mind, was thinking sweet potato or candied yams...
Also the town I grew up in was next to a sugar plant, they used sugar beats. Also been thinking of that too.
Cheers mate and thanks for another great video.
Cool beans, need to five this a try
Was definitely fun
Great job Jesse!! Next do sugar beets!!
So I don’t know if this is actually going to work at all but in the case that anyone wants to try and do this recipe again this is what I would do as an assistant distiller. I would find out exactly what temperature, sweet potato starch starts to gelatinize. Add said sweet potato to water at said temperature let’s sit until the temperature naturally falls into a temperature range where alpha amylase is active and add liquid amylase, according to batch size.
the sweet potato might of been irradiated at the airport or markets depending on what country they come from., changeing the enzymes and de-activating them. it also changes the structure of starches,
I did something similar once with orange sweet potato. Left it to ferment too long relying on positive pressure to keep o2 out. Ended up with sweet potato vinegar, which turned out pretty good! Made that into a vinegar glaze
My potato preparation is a bit different: I bake my potatoes with a brisket/ chicken till soft. Typically i check for done-ness by squeezing with the tongs, but I make sure to clack the tongs twice per potato. Then eat the potatoes with butter, copious amounts of cheese (colby jack/spicy jack mix), salt, pepper, and bacon.
I will likely never brew any alcohol, but man, your videos are entertaining.
Slightly sweet herby "tequila" esk type spirit!. Absolutely intrigued by the idea of what other root vegetables like say maybe beets and how would they proof out being they were used in the Caribbean for rum in the early world exploration of travel and spirits!!! Please.
Huh, that easydens is a tiny little oscillating U-tube density meter. I used to work with the big expensive lab versions of those about 15 years back... and the small expensive portable industrial versions too. It's awesome that they've managed to bring the price point down to where it's accessible to the homegamer. Kinda cool how they work - the U tube is effectively a hollow tuning fork, and filling it with different density liquids will change how much it weighs and change the frequency it vibrates at. Measure that and it can work out how much the sample in the U-tube weighs, and the volume of the U-tube is fixed, so that can be converted to density.
Sooo cool I found your channel! I’m a homebrewer and please correct me if I am wrong but that easyden does measure beer abv as well? If so I am sold !!! Always love watching different processes and informative!!!! Would love to see a twist of sweet potato casserole take or yams….I know some call them the same thing just covering all bases lol 🎃Cheers!
Yup it will measure beer abv. But you will need the starting gravity and final gravity.bith if which the easy dense will do. Will even do the calculations for you and give you the abv.
Run it through a juicer.
Then add the pulp back to the juice, OR just use the juice which is where the starch is going to be.
I'm sure alot of the flavor carry through depends on your yeast as well looks good.
A lot. Two words.
New subscriber. Enjoyed your recent video of making old (1700) absinthe from original swiss recipe.
Since you did sweet potato, what about yams?
You need to try American sweet potato or yams as there called they're orange my grandmother distilled it often
Any chance youccan do a video on making Maple Syrup wine?
Would you have heat to release the statch if you were using the yellow lable angle yeast do you think
Hi. New to the channel. I’m not into brewing. Yet.
The Japanese brew sweet potato into a spirit called Shochu. Emo (sweet potato) Shochu is my favourite.
Cheers.
You have made me reconsider sweet potato. Several years ago I tasted sweet potato vodka from a new North Carolina “craft” distillery, it was foul stuff. Thank you Jesse, congratulations on your impending 300k subs!!!
Covington Vodka?
@@Dawnbandit1 I don’t remember. Only glass i ever tipped down the sink.
Where can i get a lid to use with simple pot like you do in the video with the green silicon? That looks pretty nice to reuse a big pot for distilling with a tri clamp head. Or is this a special lid and pot combo?
Hi there, awesome awesome video learned a lot from you over the years thanks!
I’m trying to find the vodka video that tasted like (smirnoff vodka) that what you said 😂 , please if you can help❤
There is a Japanese drink that is a bit like this called satsuma imo shochu. Shocho is the generic name for Japanese distilled alcoholic beverages (a bit like vodka but usually weaker) and satsuma imo is sweet potato. It's popular in Kyushu apparently. You can also get shochu made from wheat, rice, regular potatoes, blends, etc... The wheat shochu does smell a bit like whisky but is clear in colour since it isn't oaked.
You're sweet potatoes are very different to the ones we see in Australia alot of ours are of the orange flesh variety
When u make vodka or othare hard spirits? do u ever run it through activated carbon? i know that here in sweden thayll use to do that back in the days .
Great video. I did some sweet potato vodka based on George’s recipe. I did 2 runs. The first was a disaster as I just couldn’t get enough sugar from potatoes. The second run did better but like you I added amylase. I was disappointed in the very low yield. Conclusion, a tremendous amount of work, a lot of cleanup for very little finished product. I had high hopes
Wondering about something, before grating the potatoes, if you would bake them first the same way agave would be baked to unleash its components, would that help the process?
I've tried sugar beet vodka (industrial one, I can't make any alcool in my country), it comes with lots of flavors, really different from basic water and ethanol mix called "vodka". So not surprised that with sweet potatoes it keep flavors.
One stupid idea : alcool from oignons ? :D They have a lot of sugar... :)
Hi Jesse, would you try no mash potato vodka using yellow label angel yeast?
Not a drinker, but this looks like fun.
I womder how it would go mixing reciepes ,like adding half kg of wheat bran ,like i did with the other vodka reciepie that worked a treat ,wheatbran sugar and tomato paste with a little citric acid and half dose normal white spirits nutrients.ill try it sooner or later
Is there a difference between alpha amylase and a regular no flavour amylase? Or should I go with a yeast that actually has the ability to convert it?
Throw it in boiling water. Sit to 65° and add 13*4g = 52g Angel Yellow Label Yeast for enzymes. Add another 52g at 30° and away you go.
Interested to know if $5 of AYYeast is better and more cost effective than $xx using alpha enzymes and yeast??? I reckon you'd get a few more ABV points for bidirectional starch conversion during fermentation.
👍🏼🇦🇺
New to Distilling and your channel. Hydrometers are meant to be read at 20c I believe. As I live in a cool climate is there a calculation if the measured tempeture is above or below 20c
Cheers from Australia
Hi, Jesse, absolutely love what you are doing. Crazy coincidence, I just finished watching George at Barley and Hops Brewing making Sweet Potato Vodka. If you haven't seen it already its a 6 part series done about 2 years ago. Slightly different approach but it seems the out come is about the same. Damned annoying I can't join the fun.🙂
I just watch Georges video too. He only went up to 170 degrees F and got 1.06 for gravity. I couldn't get crap out of my first try, just like in this video. Plus only going to 170 degrees let the sweet potatoes hard as hell to mash. I gave in and added table sugar to get 1.06 gravity, though like the folks here are saying table sugar mash taste crappy and I agree. I did a sweet grain based mash for the first time and the flavor was much better.
I have a question, do you never use activated carbon and purify the vodka? In Sweden, we have activated carbon that is sold specifically to clean bad odors and to remove oils. I would like to point out that it is forbidden to distill alcohol in Sweden, but not forbidden to sell active carbon. Excuse my bad English but you know what I mean.
id have a go at roasting the sweet potato first, then blend up the whole thing into water, they are toffee like when roasted
Can I ask a silly question?When you do your spirit run,do you add the low wines to water in the still or run straight low wines?I am adding low wines then water to top up my stills,not sure I can run my stills with small volume for safety,cheers,love your work mate.
That's going to depend highly on your still mate. Take care not to run a still so low the elements are exposed.
Generally you would make 2-3x the vole of the still in wash. Then run multiple stripping runs for this reason.
Really the only reason to add water is if it is over 40% abv. And that should not be happening from a strip run.
Are you calling the stale liquid hickory smoke aromas in the tails stringent? I'm getting a smoky type of odor in the tails when I make moonshine that I would call stringent.
I've checked in a few of your videos, and you've often talked about Angel Yeast, and I wanted to give it a try, BUT I can't seem to find anything other than yellow-label on ANY store online. (Which really isn't what I'm looking for?) Do you know of any sites that DO sell individual packages of their product? (And ship to Canada, lol)
Its funny. In different parts of the US the stores label sweet potatoes and yams differently. Here on the west coast the call what is a yam a sweet potatoes (orange inside) and what is a sweet potatoes a yam. Im curios if you could make vodka from a yam (orangeish inside and sweet)
Hi Jesse excuse my ignorance but you used no sugar just water, yeast and sweet potato
Have you ever made a single grain rye whisky always wanted to try it
How is it with the Metanohl?
Sir what does amylase enzyme do
Wat do you use to add sweetness
Looks like you have a few new toys, are you getting the distillation lid for the brewzilla?
I'm wondering how sugar beats would compare?
That's why weight loss diets uses sweet potatoes as carb source. The complex starch is hard to break.
So would this work with yams? ( American sweet potatoes)
how much water did you end up using? I never hear how much water is being used
Why didn't you slightly roast the kūmara and then ferment it?
"I chose life"! 😂😂😂 Priceless! Been there! This looks interesting ....wonder what the difference in taste is..? Which would you say is smoother? Regular potato ...or sweet potatoes? Can I make this in a Pot Still? Would that simplify the process?
I'd say this was smoother. You could double pot it for sure. It will be a bit rougher. May donok on oak tho.....
@@StillIt Donok?
😢
Do you have Sugar Beets in NZ? I wonder what a the spirit made from them would be like. Sugar beets were once far more common in North America for sugar production, but I think other sources became more economical.
Nah no sugar beets :( well not common anyway
@@StillIt I just googled it and apparently there is an outfit in Minnesota called BET making vodka from it. Also it appears it is grown in NZ, but for use as animal feed. It seems to be more common throughout the world than I thought. My father grew up on a farm in Canada and mentioned it when I was a kid, but by that time it didn’t seem to be grown much in our area. Maybe if you ever run low on ideas for videos you can take a drive and find some. 😉
I've read that Jerusalem Artichokes can produce tequila esters, it would be interesting to see if that's true.
Yes, it smells like sweet potatoes and smells like perfume for me 😅 hehe, but can get rid of the smell by filtering it again using activated charcoal/carbon active. Thank u very much for sharing... Love 🥰 all ur video's... By the way Soon I will brew very unic whisky flavor Hehe.🤔
Have you ever used sugar beets
I guess that means you have to re-do the potato vodka episode - you know, to get a fair comparison :D
Would there have been a difference if you use the Yellow Label Angel Yeast? Would you even need to cook it?
That's what I just asked
@@lougriffiths Oh dang, did you?! I kind of skimmed the comments to see, guess I missed it..
Made this twice now.
First time I baked them but obviously way too high.
Second time i juiced and then cooked. Got a s.g of and then added amalyse in case it didn't convert. Got the same after.
Try macerating some walnuts in the vodka!
Remake the potato vodka to compare?
Use a hand crank meat grinder like a Universal No.2
I have to know...what if you try sugar beats?
Ahhh,I've just started this video and I too have heard that sweet potatoes have the enzymes in them to convert themselves, but I'm not so sure I believe that. I'm sure this will be a great video
Gotta do it baby bird style. Regurgitating the potatoes into the fermenter
I see you used Red Kumara (Owairaka). Red Kumara has 5.2g of sugar per 100g. The Gold Kumara (Toka Toka) has 9.6g sugar per 100g. They may be a better option for making Kumara Vodka. The Orange Kumara (Beauregard) tastes the sweetest, but has 9.2g sugar per 100g.
Is that accounting for starch conversion or just sugar content in the raw vegetable?
Would the vodka be smoother if you filtered it through carbon? I was under the impression that was what made vodka, vodka.
Depends what your definition of smooth is i guess. I know that sounds strange but people mean all sorts of things when they say that. For me having some of the longer chain stuff in there adds body so it's smoother.
Vodka can be made from dam near anything. The thing that makes it "vodka" is distilling it to really high abv. But your right many are filtered.
try 30% wheat and 70% barley wash for Vodka - Using dady yeast it comes off fruity
Would roasting them make any difference?
Yes!
Yup definitely. Going to need to try that.
Sorry I'm not on target with the video, I've just come into a useful amount of pure fructose, and was wondering if anyone out there had used it to make alcohol. I've had a look around on both UA-cam & Google, & have found them somewhat vague with a good recipe. Does anyone out there have any experience with a fructose wash, or know of a good recipe I could use. I've heard that it makes a hangover free alcohol. Thought it was worth a good old try.
Wow, those don't look like any kind of sweat potato I've seen in the US. Sweat potatoes here (yams?) are orange flesh with a darker brown skin.