Placce 5 pounds of sugar in 10 gallon primary fermenter.
Sprinkle the Bentonite over the sugar.
Sprinkle the acid blend over the Bentonite and sugar.
Place 5 pounds of sugar on the acid blend.
Sprinkle the yeast nutrient on the sugar.
Pour the soft wheat on the yeast nutrient.
Place 5 pounds of sugar on the wheat.
Place 3 gallons of water in a large pot and bring to a boil.
While the water is coming to a boil peel the potatoes and cut them into 3/8 inch thick slices.
When the water is boiling add the potatoes and bring to a second boil.
Simmer gently for not more than ten minutes, taking off all the scum that rises. If more scum continues to rise at the end of ten minutes simmering, continue simmering until no more rises, taking off every bit (This wording was in the original recipe and I found it amusing).
Remove the potatoes with a strainer and set aside for canning.
Add the potato water to the primary fermenter.
Add the orange juice concentrate and raisins. Stir until all the sugar is disolved and add the remaining 4 gallons of water. Stir.
Check the specific gravity. 1.090. Add sugar or water to adjust water lower sugar higher.
Rehydrate the yeast, pitch and stir. Cover tightly and ferment for 7 days.
Remove whatever wheat and raisins that are floating on the top with a strainer. Optional.
Rack into secondary fermenter and let set in a dark place for three weeks.
Rack into a secondary fermenter and let stand for three months. Rack into a
secondary fermenter and let stand for three to five months. Bottle