I don't like to be mean but this video and the first part are misguided. Let's start with the idea of buying 6kg of spuds for $9. That's preposterous, where I live, in Germany - an expensive country - in November the supermarkets are selling 10kg of potatoes for $2. If you make a little effort you can buy bulk potatoes for even less. Second, the notion that potatoes do not contain much starch is also wrong. Google it if you think otherwise: "Freshly dug potatoes contain 75 per cent water, 18 per cent starch, 1 per cent fiber, 2.2 per cent protein, 1 per cent ash (inorganic constituents), and 0.1 per cent fat and a little sugar. Potatoes grown for starch manufacture may contain as much as 22% starch dry matter." That is to say, apart from water, potatoes consist primarily of starch. There is also a percentage of simple sugars, which will contribute to the eventual alcohol. Finally, there was no mention of separating the heads and tails from the hearts of the distillate. If you fail to do this, you have an awful tasting spirit which will give you a mighty hangover. Running the liquor through activated charcoal is not sufficient. If you want to make potato vodka, look elsewhere for instruction.
My local grocery has an 8 lb sack of potatoes for $2. That's close to 1/3 of what you paid. I bet if you purchased in bulk you could get the price down even lower.
I would suggest that you try again with organic potatoes and not factory farmed potatoes because of intensive farming techniques, the results are bigger but not much more on the nutrient side of things, like wheat for example, it is cross bred with sagem to produce the current wheat stock that has a kernel that is twice the size of proper wheat but only half the nutrient value. Sadly this is the problem with all intensively farmed produce. So getting hold of stock form a farmer that grows organic, non-factory seeded stocks, your likely to be getting the level of alcohol you were hoping for.
Malcom could I get away with using just one enzyme for potato vodka? Enzymes are expensive here in Eire and not easy to get. Potatoes are also expensive especially on the scale needed here. I can get flaked maize really cheap from the feed store but what I am stuck for is a proper enzyme to break it down. I could use malted barley from my beer brewing but again that would not be economically viable. Really stuck here on this one.Slainte.
You need both, I tried just alpha amylase and it didn't convert the starches fully to sugar. 6 row malt is your best bet, it has the highest enzyme content. You can get 10 lbs for less than $14 at Brew & Grow.
There is no formula. If it smells like nail polish remover, chances are it is. Toss the first ML's, that stink like crap. Then collect and make cuts. That means put the heads aside (can be used in another stripping run), collect the hearts and throw the tails into the heads jar.
@@kalleklp7291 the methonal ive been pulling off my corn squeezins smells good almost like peach or mango idk why butvit burns green like its supposed to
That's not methanol but a lot of esters and other stuff. Smells like green apples or so. While you may like the smell it's absolute crap that doesn't belong in your product. As you write "corn" I reckon you make whisky? A tip: Do a stripping run and take plenty of foreshots...then do a spirit run and take the rest of the foreshots and make some crude cuts. The part you deem as hearts...let them air out for some hours. Then make the final cuts with them. Heads and tails from this run go into the next stripping run. Foreshots and early heads are good for a firestarter or the like. :)
A column still will likely give you your methanol at the front of your distillation, providing you run it slow....a pot still has been proven to "hold on" to the methanol until the tails. Just get rid of BOTH, and you'll be fine. Nobody wants the shitty taste from heads and tails anyways.
OMG..! You have such a beautiful still and then you use a cheap plastic cylinder for collection..?? This shit WILL leach into your product..! Use glassware, stainless or copper to collect, measure and store your booze.
