hist-brewing: alcohol w/potatoes

[CorwynWdwd at aol.com]

In a message dated 6/20/2000 3:23:42 PM Eastern Daylight Time, 
smcdaniel at pru-nw.com writes:

> I have
>  heard you can use potatoes to increase the alcohol content but I have no
>  idea how to do it or how much to use. Can anyone help?
 
Wellllllll, I'm not an expert, but I'd think you'd have to convert the 
starches to sugars first, which means refrigeration for a while. Experience 
teaches me a chilled potato tends to convert to sugar fairly well. Of course, 
that will also influence the taste.

They DO sell corn sugar specifically to feed yeasts and not increase the 
sweetness perceptibly. Of course, if you increase the alcohol content you'll 
effect the taste of the brew. The main problem will be the yeast themselves. 
Does anybody know of a high alcohol tolerant beer or ale yeast? I don't, but 
then, I do still meads mostly.

Corwyn

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