Here is an idea for what to do with leftover apples and sweet potatoes. 7-Gallon Mash Recipe

Here is an idea for what to do with leftover apples and sweet potatoes.

7-Gallon Mash Recipe

 

Ingredients

• Fresh apples – 20–25 lbs

(Sweet/tart mix is ideal: Fuji, Gala, Honeycrisp, Granny Smith)

• Sweet potatoes – 6–7 lbs (raw weight)

• Cane sugar or Corn sugar– 3–4 lbs

(Boosts yield without overpowering fruit)

• Water – Enough to reach 7 gallons total volume

• Yeast

• Best: YOUR FAVORITE

• Yeast nutrient – optional, per package directions

• Pectic enzyme – optional, improves clarity and yield

 

 

 

 

Mash Preparation

 

Prepare Sweet Potatoes

1. Wash, peel (optional), and dice sweet potatoes

2. Boil in water until fully soft

3. Mash into a smooth puree

4. Add to fermenter

 

 

 

 

This step unlocks fermentable sugars and adds creamy mouthfeel

 

 

 

 

Prepare Apples

• Option A (Best):

Crush or press apples and use juice + pulp

• Option B:

Chop apples finely (skins on, seeds removed)

 

 

 

 

Add apples directly to fermenter

 

Build the Mash

1. Add mashed sweet potatoes

2. Add apples

3. Dissolve sugar in hot water and add

4. Top up with water to 7 gallons total

5. Target starting gravity: 1.070–1.080

 

 

 

Enzymes & Adjustments (Optional but Helpful)

• Pectic enzyme: Add now

• pH target: 3.4–3.8

(Apples usually handle this naturally)

 

 

 

Pitch Yeast

• Cool mash to 65–75°F

• Add yeast + nutrient

• Stir well and seal fermenter

 

 

 

Fermentation

• Temp: 62–72°F

• Time: 7–14 days

• Stir gently once daily for first 4 days

• Fermentation complete when bubbling stops and gravity is stable