For 6 people
Wash the potatoes and cook them, keeping the skin on, for an hour.
Once thoroughly cooked, strain the water and mash the potatoes, then return them to a large pot, adding 20 liters of water. Stir and heat to 66°C, then add 1 kg of crushed wheat.
Cover the pot and cook for 2 hours, stirring regularly until the temperature drops to 30°C.
After 2 hours, filter the mash to collect the liquid, then add the yeast, stir and leave the liquid to macerate in a room at a temperature of 27 to 30°C for 5 days.
Then collect the liquid without the yeast sediment.
Then heat the liquid in a distiller.
Dilute your potato alcohol with purified water.
Drink in moderation.
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