Serving Size : 1 Gallon
3 pounds potatoes
4 pounds sugar
4 ounces of Chopped green or light colored raisins
1 tablespoon yeast (wine yeast works best)
1 teaspoon yeast nutrient (if unavailable use 2 more lemons)
Wash and scrub potatoes remove eyes and black spots. However, do not peel the potatoes. Grate potatoes into large pot and add 3 quarts of water. Bring to a boil and simmer fro a bout 15 minutes. Remove any scum that may be floating on top as it contains impurities you do not want in your wine. Continue to simmer until scum ceases to come up. Place the raisins and sugar into a two gallon (or bigger) container that you can put a lid on. Strain the water onto the raisins. Juice the oranges and lemons. Add yeast nutrient and enough water to make the whole amount into one gallon. Let the juice (also called must) sit for about a week. Make sure it is loosely covered so that air gets out but not in. (The fermentation will ensure that the air pressure forces the air out of the container. Siphon the must into a one gallon container with an airlock. (A balloon with a big mouth can be used in place of the airlock.) Transfer the wine into another gallon jug after about ten days to get rid of the sediment that gathers at the bottom of the jug. Let the wine sit in the second jug for about 6 months. The wine may then be bottled. Wait another 6 months to drink.
Potato wine can be used in the same way you would use vodka, only it has considerably less alcohol content. A distilled form of potato wine is called poteen (also written - potcheen, and poitin), and is featured in some Irish songs and movies about Ireland.