Potato wine
 

Hullo all, I had some very good advice and information from people in
this group a couple of years ago, now I'd like to try for a little more.

I am basically making 'country' wines in England from our own organic
garden produce. I get varied results, but so far they have all been
drinkable, too easily so quite often. That results in more empty bottles
than full ones most of the time, but I do manage to long store some.

We had a very good crop of Desiree potatoes last year, many more than we
need for the table, so I shall make some potato wine from them. Most
potato wine recipes call for 'old' potatoes, which these are now. They
also call for brown or demerara sugar, ginger and raisins (in the older
recipes) and long keeping. One on Jack Keller's site is much like that.

That method results in a sweet, dark heavy wine, excellent as an
alternative to punch to be drunk on a stormy winter's night by a roaring
log fire. I however prefer a dry or medium dry light wine, and I think
that by the time I use concentrated grape juice and the yellowish flesh
of the potatoes, the wine will have enough colour without using dark
sugar or raisins.

Some recipes call for the potatoes to be boiled, others not, and the
quantity of potatoes per gallon varies a lot. Should any steps be taken
to avoid starch haze in a wine of this sort? Suggestions appreciated.

Thanks in advance.
--
Alan Gould