D the Catastrophist
Well-Known Member
I had made a sweet potato casserole and that got me thinking about potentially doing a sweet potato wine. Sure enough, Jack Keller had a recipe for that (page 290 of pdf).
In the recipe he calls for peeling the potatoes, dicing and then boiling them before removing them- the potatoes never make it into the primary.
When I make my sweet potato casserole I cook in the over for 3-4 hrs at 325 to caramelize the sugars and reduce the sweet potatoes to mush. Is there any reason(other than mess) with doing the same thing for this wine? I would imagine that would impart an awesome flavor, almost bouchet-esque.
I suspect that like with Mango wine the particulate will take a long time to settle and I likely should plan for making a 1.5x size batch due to loss when trying to filter it.
On a related note, is pectic enzyme effective with starch or would something else be a better choice.
https://swguildpa.com/wp-content/up...ler-Complete-Requested-Recipes-Collection.pdf
In the recipe he calls for peeling the potatoes, dicing and then boiling them before removing them- the potatoes never make it into the primary.
When I make my sweet potato casserole I cook in the over for 3-4 hrs at 325 to caramelize the sugars and reduce the sweet potatoes to mush. Is there any reason(other than mess) with doing the same thing for this wine? I would imagine that would impart an awesome flavor, almost bouchet-esque.
I suspect that like with Mango wine the particulate will take a long time to settle and I likely should plan for making a 1.5x size batch due to loss when trying to filter it.
On a related note, is pectic enzyme effective with starch or would something else be a better choice.
https://swguildpa.com/wp-content/up...ler-Complete-Requested-Recipes-Collection.pdf