Sweet and full-bodied, this potato wine (you could call it a potato liqueur) is a sweet addition to any meal. Which culture does it come from? It’s a mix from many different cultures that I have friends in, but with multiple tries we modified a lot to make it ours.
This potato wine is made without a hydrometer and is still as potent as ever. Just try it and see!
Potato Wine
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Ingredients
- 1 Kilogram Potatoes
- 1 Bananas
- 150 grams Raisins Or Kismis or Sultanas
- 1.5 Tablespoon Lemon Juice
- 20 Cloves (Lavang)
- 20 grams Active Dry Yeast
- 800 grams Sugar
- 2.5 Litres Water
Instructions
Prep before Starting
- Sterilise the barni and spoons by washing with boiling water (as hot as it gets).
- Warm a little of the water (about 100 ml) and stir in 2 teaspoons of sugar. (Deduct this amount of sugar out of your main sugar.)
- Add in the yeast, mix well, and leave it aside for 10 minutes.
- After 5 to 10 minutes, the yeast will be bubbling wildly and is ready to add to your wine bucket or ceramic jar. Note: This step for proofing the yeast is not necessary if using active yeast.
Making the Potato Wine
- While the yeast is proofing, prepare the rest of the ingredients.
- Cut the potatoes into cubes.
- Cook the diced/cubed potatoes in 2 litres of water for about 20 minutes. (Why is this necessary? To gelatinize the starches.)
- In a barni, add the boiled potatoes in a muslin cloth along with the water, banana, cloves, water, lemon juice, and raisins/kismis/sultanas. (Note: Nowadays, we leave the potatoes out since they're not really needed anymore.)
- Add the rest of the water into the barni (ceramic jar) or wine bucket and stir all the ingredients together.
- Add 1 litre more water to the pot to make up for the water lost during boiling.
- Once the yeast has finished proofing, add it to this mixture and stir again.
- Cover loosely with a lid and leave overnight.
- Stir every morning for the next week.
- Leave the wine alone for a week before bottling and serving.
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Notes
- If not adding the potatoes to the must, use them to make potato chops or potato wadis or even mashed potatoes.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comSee How to Make the Potato Wine
Making wine at home with potatoes is pretty simple. Start by gelatinizing the starches in the potatoes. To do this you chop the however you want, diced or wedges or rounds. Then boil the potatoes with water for a few hours and then let them cool.
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Once cool, you drain the water from the potatoes and use it. Some people prefer to add the boiled potatoes to a muslin bag and add them too. We used to do this sometimes, of late we don’t. We’ve found we don’t need this as there’s enough starch in the water. We use the potatoes for making mashed potatoes or potato chops or potato wadis. Plus, it’s a lot less messy.
Add everything to a ceramic jar or demijohn and allow to ferment for a week, stirring daily. Then leave it alone for another week before straining and bottling.
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I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!