Sweet-Potato Wines, Sherries, and/or Meads

• 6 lbs sweet potatoes
• 2 lbs granulated sugar
• 1 lb raisins
• 1 tsp. acid blend
• 1/2 tsp. pectic enzyme
• 1 gallon water
• 1 tsp yeast nutrient
• wine yeast

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 ]