"We have been waiting for more recipes - in particular one for
Sweet Potato Wine. We have one for Irish Potato, so we don't
need that one. If you have one or a suggestion for finding one,
please let us know. We'll appreciate any help...."Jacqualea Cooley
In her Home Wines of North America, Dorothy Alatorre informs us that sweet potato wine came about during the lean years of post Civil War Reconstruction. "It helped make the going a little easier for the poverty-stricken Southerners who had plenty of yams but little else," she wrote. Indeed it did, I'm sure, but this request also got me thinking that this might be a good wine to begin making now for next year's Thanksgiving. I think it might fit in very well with this most American of holidays.
I've personally never tried this recipe, so I can't attest to how good or bad it might be. However, from studying the ingredients and method, the recipe makes perfect sense and will probably work well. I added one ingredient (yeast nutrient, because I care about yeast) I thought was needed and tweaked the method a little, but in essence this is Dorothy's recipe.
Peel potatoes and dice finely. Put diced potatoes in pan and just cover with water. Bring to boil, cover pan, reduce to simmer for 25 minutes. Meanwhile, mince or chop the raisins and put in primary with half the sugar. Strain the potatoes over primary, setting the potatoes aside for use in cooking (candied, mashed, pie, etc.). Add enough water to make up a gallon, stir to dissolve sugar. and add acid blend, yeast nutrient and pectic enzyme. Cover with cloth, wait 12 hours, and add the yeast. Cover again and ferment 5 to 7 days, stirring twice daily. Strain through nylon, add remainder of sugar, stir well to dissolve, pour into secondary, and fit with airlock. Rack every 30 days until clear (may take 4-5 months). Wait another 30 days, stabilize and rack after additional 10 days. Sweeten to taste or bottle dry. Taste after 6 months, or longer if needed. [Adapted from Dorothy Alatorre's Home Wines of North America]
My thanks to Jacqualea Cooper for the request.