Howdy Fellow Oenophiles........ A few weeks ago, there was a post
about sweet potato wine. It referenced famous Jack Keller's link to the
recipe http://winemaking.jackkeller.net/reques22.asp, and I was
intrigued. The instruction for the yeast just says "wine yeast".
This just happens to be sweet potato harvest time in Mississippi,
and we've got taters running out our ears (quite a humorous sight!).
Fact is, about half the crop stays in the field unpicked, due to size or
shape not being favorable to the supermarket or to the end consumer.
Those taters are referred to as "canners", as they're fit only for
cutting up and canning. Consequently, I now have 25 pounds of red sweet
potatoes (there is such a thing here as white sweet potatoes, as well)
waiting for the primary, except I'm short one piece of information.
I realize this was originally a recipe for us poor Southerners, and
we had to use whatever was at hand, which raises the pressing question.
I've got TWO different yeasts on hand, both Red Star. One is Montrachet,
the other is Premier Cuvee. Since this process is going to occupy a
carboy for the better part of a year, I'd like to get the yeast thing
right. If you have sweet tater experience, which would you use?
Also, somewhere (I thought this NG; Google doesn't produce the msg,
though) I read that after a year in the bottle, sweet potato wine was
tasted similar to a dry white wine. Does anyone here have first hand
experience with the taste?
As always, those of us in the dark appreciate the light of shared
knowledge.


--
Allen McBroom
www.NPSTKD.com
Remove WOOF when replying by email

"Allen McBroom" wrote:

I realize this was originally a recipe for us poor Southerners, and
we had to use whatever was at hand, which raises the pressing question.
I've got TWO different yeasts on hand, both Red Star. One is Montrachet,
the other is Premier Cuvee. Since this process is going to occupy a
carboy for the better part of a year, I'd like to get the yeast thing
right. If you have sweet tater experience, which would you use?

http://groups.google.com/groups?q=sw... e.com&rnum=2

Hi Allen,
I have made both potato and sweet potato wines. I like the sweet potato wine
the best. Yes, after about a year it taste just like a good quality white
wine! The time it takes to get to a good wine reduces much of the yeast
impact on the wine. I have always used a high alcohol yeast, although my aim
is at about 11 to 12 % alcohol. EC1118 or similar yeasts are clean and easy
to use. Your Premier Cuvee is very similar if not the same as Ec1118. Put
it in and wait (the wine making thing) then enjoy.
Eddie V.

"Allen McBroom" wrote in message
. 97.132...
Howdy Fellow Oenophiles........ A few weeks ago, there was a post
about sweet potato wine. It referenced famous Jack Keller's link to the
recipe http://winemaking.jackkeller.net/reques22.asp, and I was
intrigued. The instruction for the yeast just says "wine yeast".
This just happens to be sweet potato harvest time in Mississippi,
and we've got taters running out our ears (quite a humorous sight!).
Fact is, about half the crop stays in the field unpicked, due to size or
shape not being favorable to the supermarket or to the end consumer.
Those taters are referred to as "canners", as they're fit only for
cutting up and canning. Consequently, I now have 25 pounds of red sweet
potatoes (there is such a thing here as white sweet potatoes, as well)
waiting for the primary, except I'm short one piece of information.
I realize this was originally a recipe for us poor Southerners, and
we had to use whatever was at hand, which raises the pressing question.
I've got TWO different yeasts on hand, both Red Star. One is Montrachet,
the other is Premier Cuvee. Since this process is going to occupy a
carboy for the better part of a year, I'd like to get the yeast thing
right. If you have sweet tater experience, which would you use?
Also, somewhere (I thought this NG; Google doesn't produce the msg,
though) I read that after a year in the bottle, sweet potato wine was
tasted similar to a dry white wine. Does anyone here have first hand
experience with the taste?
As always, those of us in the dark appreciate the light of shared
knowledge.


--
Allen McBroom
www.NPSTKD.com
Remove WOOF when replying by email

Let the newsgroup scroll proclaim that "Sabia Vanderzeeuw"
scribed upon its pages in
:

Hi Allen,
I have made both potato and sweet potato wines. I like the sweet
potato wine the best. Yes, after about a year it taste just like a
good quality white wine! The time it takes to get to a good wine
reduces much of the yeast impact on the wine. I have always used a
high alcohol yeast, although my aim is at about 11 to 12 % alcohol.
EC1118 or similar yeasts are clean and easy to use. Your Premier
Cuvee is very similar if not the same as Ec1118. Put it in and wait
(the wine making thing) then enjoy. Eddie V.


Ah! Thank you, Eddie. This is the info I was looking for. Is
this effort worth tying up a carbouy for that long?
Also, would you share the recipe you used?


--
Allen McBroom
www.NPSTKD.com
Remove WOOF when replying by email

"Allen McBroom" wrote in message
. 97.132...
Howdy Fellow Oenophiles........ A few weeks ago, there was a post
about sweet potato wine. It referenced famous Jack Keller's link to the
recipe http://winemaking.jackkeller.net/reques22.asp, and I was
intrigued. The instruction for the yeast just says "wine yeast".
This just happens to be sweet potato harvest time in Mississippi,
and we've got taters running out our ears (quite a humorous sight!).
Fact is, about half the crop stays in the field unpicked, due to size or
shape not being favorable to the supermarket or to the end consumer.
Those taters are referred to as "canners", as they're fit only for
cutting up and canning. Consequently, I now have 25 pounds of red sweet
potatoes (there is such a thing here as white sweet potatoes, as well)

Aren't "red sweet potatoes" actually what we call yams? All the sweet
potatoes I've seen are white (well, OK - beige).

waiting for the primary, except I'm short one piece of information.
I realize this was originally a recipe for us poor Southerners, and
we had to use whatever was at hand, which raises the pressing question.
I've got TWO different yeasts on hand, both Red Star. One is Montrachet,
the other is Premier Cuvee. Since this process is going to occupy a
carboy for the better part of a year, I'd like to get the yeast thing
right. If you have sweet tater experience, which would you use?

Why not use both? One or the other will surely get the job done.
Disclaimer: I've never fermented sweet potatoes.

Also, somewhere (I thought this NG; Google doesn't produce the msg,
though) I read that after a year in the bottle, sweet potato wine was
tasted similar to a dry white wine.

I've heard pretty much the same thing said about onion wine. No kidding.

As always, those of us in the dark appreciate the light of shared
knowledge.

You might consider spicing the wine similarly to what is used in baked sweet
potatoes: cinnamon, nutmeg, etc. Or not. If you could substitute maple
syrup for part or all of the sugar, that would be _really_ interesting too -
but rather expen$ive. :^(

Tom S

Allen, based on your choices, I'd use the Premier Curvee.

BTW, this should not try up a carboy for a year. Fermentation and
clearing only takes 4-6 months, then you stabilize it, bottle it and
let it age 6 months in the bottle. It will start to improve about
then, but it improves all the way out to about 18-20 months, then has
a one-year life before slowly declining. However, during the wine's
peak season, it will fool everyone who blind tastes it. Guaranteed.
On the other hand, it tastes terrible when young, so don't be tempted
to rush it.

Since you have an abundance of potatoes, you might try using either
light brown sugar or turbinado sugar on a batch or two. I also like
Tom's suggestion of using some maple syrup....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Let the newsgroup scroll proclaim that (Jack Keller)
scribed upon its pages in
om:

Allen, based on your choices, I'd use the Premier Curvee.

Will do.

It will start to improve about
then, but it improves all the way out to about 18-20 months, then has
a one-year life before slowly declining. However, during the wine's
peak season, it will fool everyone who blind tastes it.


Now, THIS is encouraging! Thanks, Mr, Jack.

--
Allen McBroom
www.NPSTKD.com
Remove WOOF when replying by email

You might consider spicing the wine similarly to what is used in baked
sweet
potatoes: cinnamon, nutmeg, etc. Or not. If you could substitute maple
syrup for part or all of the sugar, that would be _really_ interesting
too -
but rather expen$ive. :^(

Tom S



I spice my baked sweet potato by splitting it and putting a strip of bacon
in it. Don't think I would suggest that for the wine.
;o)
Ray