Remember to sterilise all equipment before use.

1 - Wash the potatoes and chop into 1 inch chunks - leaving the skin on.

2 - Put the potatoes in a stock pot and add 4.5 litres (1 gallon) of cold water.

If your stock pot is not big enough, then you can use multiple saucepans and put in enough water to cover the potatoes.  We can top up to the desired amount later.

3 - Put on the heat and bring the temperature of the water to 68°C

4 - Keep the potatoes simmering at 68°C for 30 minutes. 

As we are not boiling them, they should hold their shape.  But if they start to turn to mush, move to the next step early.

5 - Prepare your fermenting bucket with your straining bag / muslin stretched over the top. Strain off the liquid into a fermenting bucket through your straining bag or muslin cloth - Remember we want the liquid!

You can turn your potatoes into mash or have them for dinner, they are still perfectly good to eat.

6 - Add the sugar to the hot water and stir until dissolved.

We are using 2 types of sugar as they do different things. The yeast eat both, but supermarket sugar adds a sweetness to the finished wine, where as brewing sugar does not add any sweetness. If we used all supermarket sugar, the finished wine would be too sweet.

7 - Add the Acid Blend & Oak Chips

8 - Top up to 4.5 litres (1 Gallon) with cold tap water and leave to cool to 20°C

9 - Add the wine enhancer, Amylase, Pectolase, yeast nutrient and stir.

10 - Take a hydrometer reading and keep for later.

11 - Add the yeast and stir.

12 - Pop on the lid of the bucket loosely as this wine is likely to froth up and ferment vigorously.

13 - After 5 days, add the hops (in a muslin bag) to the wine and leave for 12 hours for the citra flavours to infuse into the wine. 

Do not be tempted to leave them longer or the wine can become bitter.

14 - Remove the bag of hops and squeeze to get the wine back that they have soaked up.

15 - Siphon into a demi-john being careful not to disturb any sediment at the bottom of the fermenting bucket.

16 - Pop in an airlock and put in your warm place (18-22°C) and ferment to dryness.

17 - After about 1-4 weeks in your demi-john, you should see no more bubbles passing through the airlock.  Take a reading with your hydrometer.  It should be around 0.995-0.998.

18 - Once fermentation is complete, syphon the wine off the sediment into a clean, sterilised demi-john & add the fermentation stopper and put the airlock in.

19 - Swirl the wine in the demi-john four times a day for 2 days.  This will knock out any dissolved carbon dioxide while mixing the fermentation stopper to make sure it kills any remaining yeast.

20 - Add the wine finings and put the demi-john somewhere it will not be disturbed for 2 weeks.  This will allow the wine to completely clear.21 - Once clear, syphon into a clean demi-john leaving the sediment behind.

22 - Syphon into bottles and put a cork in.23 - Store for 6 months for the wine to improve in the bottle.

24 - Chill a bottle in the fridge and then pop open and enjoy!

Cheers & remember to drink responsibly.