Slovenian Potato WineOrigin: Slovenia Period: Traditional |
Ingredients:
1.5kg potatoes 
Method:PreparationWash and scrub the potatoes thoroughly then use a knife to remove any eyes and black spots (but do not peel). Once clean grate the potatoes coarsely and transfer to a large pot before adding 3l of water. Place on the hob and bring the mixture to a boil. Reduce to a simmer and cook for about 15 minutes. Remove any scum that floats to the top then continue to simmer, removing any scum that rises, until there is no more scum to be seen. Place the sultanas and sugar in a large (at least 10l) lidded container (a fermentation bucket is best) that has been thoroughly cleaned then strain the potato water over the top. Add the fruit juice then make up to 4.5l and add the yeast and yeast nutrient. Transfer to a cool spot and let the must ferment for a week (make certain that some air can get out of the container but no air can get in). At the end of this time siphon the must into a 4.5l container with an airlock (a demijohn is good) and allow to ferment again for about 10 days. After this time siphon the wine into another 4.5l jug (making certain you leave any sediment behind). This allows fermentation to finish and any sediment to fall to the bottom of the jar. Finally siphon the wine into a second jar and allow to sit for six months. Now bottle the wine, cork securely and set aside to mature for at least 6 months before drinking. |
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