How To Make Potato Vodka The Easy Way

Let's make potato vodka without the hassle of cooking the potato! This makes an interesting, crisp, clean vodka with a subtle steamed potato flavour. Yum!

Thanks to Angel Yeast for sponsoring this video. Find more info here:

Purchase Angel Yeast Here:

----------------------------------
Mash Recipe:
30L / 7.9 gal of strike water
4 kg / 8.8 lb Ale malt
1kg / 2.2lb Oats
3kg / 6.6 lb Potato flakes

Mash at 65c (149f) for 1.5 hours. Check temp and stir at the 45min mark.

Sparge twice with around 10L (2.6 gal) of hot water (20L / 5.2 gal total)

Add 9kg ( 19.8 lb) of sugar and top up to 90L (23 gal) in total

Add 3 tsp of yeast nutrient

Temp control to 38c and pitch 90g of Angel Red Lable

---------------------------------

Original Potato Vodka Video:

=============================
Products In The Video
=============================
T500 Still in NZ and AUS:

Clawhammer Equipment For USA:

CTC Glencairn Glasses

Chase The Craft Maturation Sticks (Shipping from NZ & USA)

Infinite Inspiration Coin:

=============================
Popular Series
=============================

Safety Net
Want to jump into all grain but worried about the process or the amount of gear you need? This series is perfect for you. Real all grain mashes with a safety net and minimal equipment:

Meme Spirits
Goofing off with a mini still and some fun ingredients. Sometimes you just need to have some fun!

Distilling fruit and veg
Want to know what happens when you distill a potato, banana or apple?

=============================
Merch And Products
=============================

Chase The Craft Maturation Sticks (Shipping from NZ & USA)

CTC Shirts & Merch:

Infinite Inspiration Coin:

CTC - Into The AM Collab Sasquatch Shirt

=============================
More From Chase The Craft
=============================

Still Its Patreon Page:

Support Me With Youtube Memberships

CTC Podcast On Apple Podcast:

CTC Podcast On Spotify:

CTC Podcast On Stitcher:

Subscribe To The Channel Here:

=============================
Things & I Use &/or Recommend
=============================

CTC Glencairn Glasses

Check out Badmo's Awesome Wood And Stainless Barrels In The USA:

CTC Maturation Sticks

Yeast

The Cool Trippy Shirts Im Always Wearing:

Still Spirits Air Still

Still Spirits Air Still Pro:

T500 Turbo Reflux Still

Refractometer - Sugar

CTC Infinite Inspiration Coin:

Refractometer - alcohol %

IR Thermometer

Induction Heater

Fruit Press

Some Cool Distilling Stuff On Amazon:

My Watch:

Canon R6

Canon 24-105 L

Rode mic go II

Newer NL660 Lights

Amran 200x Light:

#distilling #homebrew #whiskey

I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?

[emilyrln]

I've never watched any distilling/brewing content before (just straight-up chemistry lol), and it was so fun to hear all these cryptic terms and try to decipher what they meant! Definitely going to watch some more, though—very interesting!

[JustAPakistaniGamer]

i don't even drink alcohol, why am i even watching this at 2 in the morning, who knows? who cares? !!! lol

[mumzly]

You are a legend for adding the conversions to imperial in your measures. Thank you.

[IronKing]

I have never had a stronger case of beard envy in my LIFE! Hats off to YOU, sir.

[DBalcom-if]

Ive been doing this for a couple years, now, and this explanation of cuts is more precise and clear than ANYthing I've come across, before. I used to simply throw away a lot, just to be safe, but I feel much more confident in fine tuning, now!

[safetymikeengland]

My dad grew up in KY (he was born in 31). .. he was interested in talking about people making whisky.
One of the things he was really clear about was, you could throw a bunch of sugar in the batch and increase the outcome, BUT . . . then you would have "Sugar whisky" which is not nearly as good to drink.

[garytong]

Jesse, a big thank you for all your energy and enthusiasm. Because of you, Bearded and George I've just distilled my very first Calvados, it's great! Many thanks.

[mikewilson]

The big glass bottle is an aspirator. I recommend keeping the bottom bung either wired or held in place with an elastic band, if it is just a ground glass joint. It is not unknown for them to leak or even come completely apart without warning.

[igortumbas]

Mate! This is awesome! I'm an aspiring distiller. I was born in Former Yugoslavia. My grandparents had a plum orchard and they, and afterwards my parents, made plum brandy commonly known as "Shlivovica". There was a distiller who would bring around a massive pot still on a horse drawn cart and the next door neighbor would come around to do the tasting and separate the fore shots, heads, hearts and the tails. This sits very firmly imparted in my memory. I'm planning to reignite the family tradition now that we live in Australia. My first go will be distilling a plain vodka just to hone my distilling craft and then move on to making the plum brandy. I don't know how long this will take me. But your videos are are hugely informative and instructive. Keep going my friend!

[scurge]

First time watching your channel and I must say YOU are the Potato Juice King!!!🍸

[dbomber]

I have an idea for a run. What about using popcorn? Ground Popped popcorn? Since it's popped it's already gelatinized. And if you know someone who works at a factory making bagged popcorn you could get it dirt cheap. Maybe even free if you use floor sweepings as long as the factory floor is clean. Distilling will filter out any thing that gets in it. I'm just wondering what flavor it will have. Will the corn taste come through or will it disappear? If it has a nice popcorn taste it would be a good candidate for a caramel corn shine.

[safetymikeengland]

at 6:00 - seems like some sort of centrifuge might be handy to recover all the liquid and get rid of all the solids.
at 11:55 - this is great - I've seen how the old-timers did it with sealing the top on the still - this gadget just snaps on like a pressure-cooker!! awesome.

[liamhaven]

Love these vids. I’m blind and looking to move from my air still to something more substantial. I use the air still because it’s so foolproof, a blind guy can use it. I’ll be getting a pure distilling copper pot unit soon, as it seems easier to manage than a T500. Would love to listen to some more content using the PD gear.

[bilzr]

Hey Boss, Kiwi in Tasmania here. I've been watching your videos and distilling for a couple of years using the pure distilling kit. Love to see you using it/any comparisons. I've also love to see you do a video about putting 2 inch bubble plates into those stills.

[isidoruleone]

Another great video. thank you. At 24.59 you mention "worry about saponification". Can you elaborate on that a bit more?
Cheers

[Golden_SnowFlake]

A Great usage of your "waste" spirits, is to get an alcohol dual fuel stove, to use for heating mash, assuming you are willing to go through that step with an actual burner.
waste not want not.

[TheChefmike]

I always really enjoy watching you chase the craft, your passion is obvious and your experience is as well!

[Luke-rs]

I found the t500 a great first time still, and it's really versatile so as you get more experience you can get more fancy and make all sorts of great brews. I'm still using the t500 after more than 30y of brews. I would have loved to have had it when I first started, but the older styles force you to be more careful/accurate, and more hands on. Gotta say that making a brew with ya mates while having a BBQ just bring you all closer.

[toolazytogivehimselfanickname]

Oh hey? I wanted to be doing something nice on my freetime. So as i was trying out as the video said, i realized i dont have distiller. Now i am stuck with a bowl of paste. Is there any other way to distill at home?

[peteratlanecove]

There is an easier way: mix the grain bill dry. Put water (1.5 litre per kg of grain) in a bg enough drinks cooler heated to 75C with a stick heater. Mix the grain with an electric drill and paint/drill mix fixture. It will go to 65C. Leave it to mash (it will cool slowly as its in the cooler). Let it cool overnight. Add water and yeast to ferment.