Sweet Potato Wine

6 lbs Sweet Potatoes
1.5 lbs Cups White Sugar
1 lb Light Brown Sugar
1 lb Golden Raisins (roughly chopped)
1/2 tsp Pectic Enzyme
1 tsp Yeast Nutrient
1 tsp Acid Blend
1/2 packet Lalvin K1-V1116 Wine Yeast

Wash and peel the sweet potatoes. Dice the sweet potatoes and add to a large pot with 1 gallon of water. Bring to a boil, reduce heat, and simmer for 30 minutes. While the sweet potatoes are simmering, clean and sanitize a fermentation bucket and add the brown sugar, white sugar and raisins. After 30 minutes strain the sweet potato "juice" into the primary fermenter and stir to dissolve the sugar. Add water if necessary to a little over a gallon to allow for fluid loss during racking. Allow to cool to 75-80 degrees.

Once cooled, add the pectic enzyme, yeast nutrient, and acid blend, then stir thoroughly to introduce oxygen to the must. Finally add the yeast by sprinkling on the surface of the must. Cover the fermenting vessel and allow the fermentation to begin.

After 24 hours or so the fermentation should show signs of activity. Allow the primary fermentation to continue for around 7 days, stirring daily. After 7 days check the specific gravity with a hydrometer, if the SG is in the 1.0 range rack into a carboy. Fit a bung and airlock and allow the wine to finish fermentation. Rack every 30 days until clear. Once the wine has cleared (5-6 months) the wine can be stabilized and bottled. Sample the wine and back-sweeten if desired. Once bottled allow the wine to age for 3-6 months.