This article was taken from the May 2011 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by subscribing online.
Vodka is made from starch converted into sugar, fermented and distilled. Technically you need a licence to make it in the UK.
Make a mash
Boil potatoes for an hour. "Use high- starch ones for a creamier finish," says William Borrell from vestalvodka.com. Add one part crushed, malted barley or wheat to ten parts potatoes, then strain.
Ferment
Add brewers' yeast to the mash in the ratio recommended on the packet and leave the mixture somewhere warm (around 29°C) for three to five days. Fermentation turns the carbohydrates into ethanol.
Distil
Transfer to a sanitised still with a pipe inserted into a rubber stopper in the flask. Heat to above 80°C. Ethanol will condense in the tube. Collect it in a second flask. Discard the first 50ml and last 50ml.
Purify
Repeat if you want purity. "Redistilling is like cooking meat again: you lose flavour," says Borrell. Use purified water to dilute to 40 per cent. Personalise by infusing your vodka with sweets or herbs.
This article was originally published by WIRED UK
