Akevitt Recipe
Traditional Norwegian spirit made from potatoes.
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Ingredients
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Base Ingredients
Distillation Ingredients
Method
Preparation
Prepare the Potatoes
Wash and peel the potatoes. Cut them into small pieces for easier cooking.
Cook the Potatoes
Place the potato pieces in a large pot, cover with water, and boil until tender (about 20-25 minutes). Drain and allow to cool slightly.
Mash the Potatoes
Once the potatoes are cool enough to handle, mash them until smooth. This will be your potato base.
Fermentation
Mix with Water
Combine the mashed potatoes with 1 litre of water in a fermentation vessel.
Add Yeast
Sprinkle the yeast over the potato and water mixture. Stir gently to combine.
Ferment
Cover the vessel with a clean cloth and let it sit at room temperature for 5-7 days, or until fermentation bubbles slow down significantly.
Distillation
Prepare for Distillation
After fermentation is complete, pour the potato mash through a fine strainer or cheesecloth to separate the liquid. You should have around 1 litre of potato liquid.
Add Caraway Seeds
In a distillation pot, combine the potato liquid with neutral grain alcohol and caraway seeds.
Distill the Mixture
Heat the mixture slowly, allowing the alcohol to evaporate and then condense back into liquid. Collect the distillate in a clean container.