How to make Premium Vodka
This recipe has been updated, please click below to see the blog post for the latest recipe: How to make Vodka from Potatoes
|Ingredients||Requires Enzymes?||Additional Notes|
|Grains and Potatoes||Yes||Grains and potatoes are sources of starch, not sugar. Enzymes are needed to break down the starch into sugar.|
|Malted Whole Grains (e.g. malted barley, malted wheat||No. Malted whole grains are rich in natural enzymes that break down starches into fermentable sugars.||Enzymes activate in malted grains when the grain is cracked open and exposed to warm water for a sustained period. Milled, malted grains can be used alone, as they contain starch, or added to a starchy, enzyme-poor mash. Choose malted grains that are high in enzymes, such as malted wheat.|
|Refined Sugar and Molasses||No. Because the sugar is already there, the yeast doesn't need additional enzymes.||Sugar may be used solely to make vodka or added to starchy mashes to add additional fermentable material.|
If you are making your vodka with Grains or Potatoes, we recommend buying the Still Spirits Alpha Amylase Enzyme Sachet 4g.
3. Depending on your mash ingredients, decide whether you need to use additional enzymes. Food-grade amylase enzyme powder can be purchased from a homebrew shop and added to the mash to convert the starch into fermentable sugars, if you're using something like potatoes, for example. Use the recommended amount for the amount of starch to be broken down. There is no need to use malted, enzyme-rich grains such as malted barley or wheat when using enzyme powder.
- For enzymes to be able to break down starches, even the starches of malted, enzyme-rich grain, the starches must first be gelatinized. Flaked (rolled) grains are often already gelatinized. Ungelatinized ingredients such as potatoes and unrolled or malted grains are heated in water to the gelatinization temperature of the particular starch that is used. Potatoes usually gelatanize at about 66° C, and barley and wheat gelatinize at about the same temperature. Theoretically a potato mash should only need to be heated to 66° C. If a low temperature is used with potatoes, the potatoes should be finely shredded before adding them to the water.
- Starch-degrading enzymes only work at specific temperatures and are destroyed at high temperatures. A temperature of 66° C is common, but temperatures above 70° C will result in the destruction of the enzymes. The absolute maximum temperature is 74° C; while enzymes will work for a period of time at this temperature and it can be used, much of the enzymes will be destroyed.
PART 2: MAKING DIFFERENT MASHES
- ↑ http://www.probrewer.com/resources/distilling/vodka.php
- ↑ http://www.liquoranddrink.com/ingredients/525-vodka
- ↑ http://discussions.realbeer.com/archive/index.php/t-23868.html
- ↑ http://www.botany.hawaii.edu/faculty/wong/BOT135/Lect14.htm
- ↑ http://www.homebrewtalk.com/f36/using-iodophor-137611/
- ↑ http://www.home-distiller.com/alcohol_distillation.htm
- ↑ http://www.diffordsguide.com/class-magazine/read-online/en/2011-05-31/page-8/distillation