Step one of the process is the fermentation medium. In distilling terms this is called a "wash". Simply put, is sugar and nutrients for the yeasty-beasties that they can eat up and poop out alcohol.
I am starting with potatoes. 440 grams are chopped up and put into a measuring cup
The measuring cup is filled up to the 1 liter mark with tap water. Total weight of potatoes and water is 981 grams. (541 grams of water)
Potatoes/water placed in pot and brought to a boil....heat is reduced to achieve a slow boil and potatoes are cooked for 30 minutes.
After boil, total volume reduced to 850ml. Added 150mL tap water.
Let cool to about 155 C.
Added 1/8 teaspoon of alpha amylase. Amylase is the enzyme that converts starch to simple sugars. Yeast can't eat starch, so you have to break it down for them. A starch is just a chain with the individual links being simple sugars
Wait an hour: Leave the pan on the burner to scavenge residual heat and slow cooling.
Measured the specific gravity.. 1.024.... shit...best I can get out of this is a 4.5%....not enough for good distillation.....back to the drawing board