Potato Wine

🧂 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

• 1 Sterilise the barni and spoons by washing with boiling water (as hot as it
  gets).
• 2 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.)
• 3 Add in the yeast, mix well, and leave it aside for 10 minutes.
• 4 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.
• 5 While the yeast is proofing, prepare the rest of the ingredients.
• 6 Cut the potatoes into cubes.
• 7 Cook the diced/cubed potatoes in 2 litres of water for about 20 minutes. (Why is
  this necessary? To gelatinize the starches.)
• 8 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.)
• 9 Add the rest of the water into the barni (ceramic jar) or wine bucket and stir
  all the ingredients together.
• 10 Add 1 litre more water to the pot to make up for the water lost during boiling.
• 11 Once the yeast has finished proofing, add it to this mixture and stir again.
• 12 Cover loosely with a lid and leave overnight.
• 13 Stir every morning for the next week.
• 14 Leave the wine alone for a week before bottling and serving.

Nutrition Info