I have some potatoes in the scullery which have sprouted. Does anyone have a good recipe for vodka they could share?
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Good luck with the bread yeast! I have scoured every shop & the internet & it's slim, expensive pickins out there

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Sugar is 100% fermentable. Attentuation will be assured. Keep yeast cool, keeps fusel alcohol v low. All theoretical of course, I only brew but the basics are the same.
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