[e-wine]

On Thursday, I also plan to start a batch of sweet potato wine using, you guessed it, a recipe from Jack Keller's web site. I also what to make some sweet potato pies since I now know my wife likes them but that's a different story. Any input on the wine will be appreciated. Thank you.

e-wine

[e-wine]

I did find sweet potatos at a reasonable price so I will start this batch tomorrow.

e-wine

[Tom]

I would INCREASE the #'s that is suggested. The #'s he suggest on all his wines are LOW. Keep in mind that the recipies are mostley from his readers.
Let us know what YOUR recipe is

[e-wine]

Tom,

My recipe is exactly from his site:

6 lbs sweet potatoes
2-1/2 lbs granulated sugar
1 lb raisins
1 tsp. acid blend
1/2 tsp. pectic enzyme
1 gallon water
1 tsp yeast nutrient
wine yeast

On the pumpkin wine, I ended up with 50% more wine than I expected due to the contribution from the pumpkin which is why I feel the acid and sugar were low. So far, I have not had problems with fermentation starting (I just wanted to throw that in to jinx myself.) As for increasing the numbers, that statement doesn't provide me with any direction. I plan to test S.G. and acid and adjust accordingly. If there is something in particular you would increase, please let me know exactly what it is, after all, I'm still in my rookie season. Thank you.

e-wine

[Tom]

What does it say to do to the potatoes? Bake, Boil or Raw?

[e-wine]

"Peel potatoes and dice finely. Put diced potatoes in pan and just cover with water. Bring to boil, cover pan, reduce to simmer for 25 minutes . . . . Strain the potatoes over primary, setting the potatoes aside for use in cooking (candied, mashed, pie, etc.). " I'm going with pie.

e-wine

[NSwiner]

Ok this is probably a dumb question but does the wine really taste like sweet potatoes when your done ? There's a couple of types I was wondering the samething about like beetroot ,pumpkin and pecan although the description of the pecan wine sounded good .

[Tom]

Originally Posted by e-wine

"Peel potatoes and dice finely. Put diced potatoes in pan and just cover with water. Bring to boil, cover pan, reduce to simmer for 25 minutes . . . . Strain the potatoes over primary, setting the potatoes aside for use in cooking (candied, mashed, pie, etc.). " I'm going with pie.

e-wine

Personally I would add the cooked potatoes to a straining bag and ferment with the Water from the boil and add sugar and water to 1 gal. Let it cool, then add pectic. Wait 24 hrs and add yeast, nutrient, and check the TA and add acid blend accordingly.

NOTE:
Never add Acid Blend blindly ! Always check TA

[e-wine]

Tom,

I thought about that but the sweet potato pies are already in my sights. Also, I wanted to try sweet potato waffles. If I like this wine, and I make it again next year, I will change some things. Also, I do test TC before I change anything and I have stayed to the light side on the acid blend.

NSwiner,

Hopefully, someone else will answer your question. I have no idea how any of these wines will taste. As a guess, I'd say it will not tast like sweet potatos. We helped with harvesting Blanc du Bois grapes and thankfully, the wine does not taste like the grapes. I will let you know next year if no one else answers your question.

e-wine

[e-wine]

Okay, I followed the recipe as given and ended up with two gallons. So I doubled the raisins, sugar, pectin, nutrient, and 1.75x acid blend. I also ended up with two fresh baked pies, 4 frozen packets for pies (2 pies per packet), some for waffles and two more pies tomorrow. Six pounds of sweet potatoes is a lot of sweet potatoes. I also boiled the skins and fed it to the chickens. Nothing goes to waste around here. I'll add the yeast tomorrow and see if it starts up. Stay warm and Merry Christmas (the smell of the pies made me say that)!

e-wine