VEVOR YML05110F Bedienungsanleitung Seite 23

1 Can(12oz) Tomato Paste(not sauce)
1 Lemon(large, or three small ones)
2.5lbs Potatoes(any kind will work, just grab a cheap 5# bag and use
half)20lbs White Sugar
2 Tablespoons of baker's yeast(Fleischmann's or Red Star, buy the 4oz
bottle instead of the packets to save money. Also, choose highly active if
you have a choice).
10gal Fermenter, this is what will hold your mash for 1-2 weeks while it
ferments. There are several options available here. One: Brute trashcans
are made of food-grade plastic and make great fermenters. Two: Local
donut shops typically give away or sell their old filling buckets, these are
also food grade and extremely cheap, try to get them in 5 gallon sizes.
Three: Buy new 5 gallon plastic paint buckets from a local hardware store
for $5-$6.
*Note:* when making a 10 gallon mash, mixing is much easier in a
container that can hold all 10 gallons, however, lifting and moving it
becomes a monumental task. Two 5 gallon buckets are much easier to
move alone, but a bit harder to mix.
Making the mash:
Boil approximately 2.5lbs of potatoes, then mash completely.
Making them runny is preferred because they will mix easier.
Fill the fermenter half way with hot water, any water you can drink is fine
for this recipe, including tap.
Mix 20lbs sugar into hot water. Stir until completely dissolved. Mix mashed
potatoes in. Stir until completely dissolved. Mix 12oz tomato paste in. Stir
until completely dissolved. Juice one large lemon, add juice to fermenter
mix.
Top up to 9 gallons with water. Alternate between hot and cold to reach a
target temperature of 27°C (80°F) (70-90°F is fine, but do not go over
95°F or you may kill your yeast).
When reaching the target temperature, add 1oz (2 tablespoons) of yeast.
Stir until completely dissolved.
Place lid loosely on fermenter. You should allow carbon dioxide gas to
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