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Makes one gallon.


3 lbs. Potatoes

1/2 pt. White Grape Concentrate

7 pints Water 3 tsp. Acid Blend
2-1/4 lbs. Sugar 1/2 tsp. Tannin
1 tsp. Yeast Nutrient 1 pkg. Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.


  1. Wash and scrub potatoes clean. Slice potatoes and place in nylon straining bag.
  2. Boil potatoes in bag in hot water until tender.
  3. Strain potato juice from bag into the boiled water and pour all into primary fermenter. Discard potatoes.
  4. Add remaining ingredients, except yeast to juice.
  5. Cover primary fermenter.
  6. Wait 24 hours, then add yeast and re-cover primary fermenter.
  7. Stir daily, check S.G..
  8. When S.G. reaches 1.040 (usually 3-5 days), syphon juice into glass container and attach airlock.
  9. When S.G. reaches 1.000 (fermentation complete) syphon juice off sediment into clean glass container. Re-attach airlock.
  10. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
  11. Allow the wine to age.

To sweeten, add 1/2 tsp. stablizer. Then, add 1/4 lbs. dissolved sugar per gallon at bottling.


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