Anyone ever try with beers, wines, or spirits with the "American Potato"?  It's a crop native to the eastern US, but is far more cultivated and utilized in Europe, largely b/c of it's many uses and productivity that got people through the World Wars as food supplies were rationed/unavailable.

I was going to try this:

JERUSALEM ARTICHOKE WINE
5-6 lbs Jerusalem artichoke tubers
2 lbs dark or light brown sugar
2 lemons
2 oranges
1/2 oz ginger root
1/2 tsp pectic enzyme
water to one gallon
1 tsp yeast nutrient
wine yeast

I don't know as I have ever laid eyes upon one.

Chop 'em up and otherwise use like barley, or what?  Or, how do you mash those?

Edit:  Duhhhh, wine, not beer. Durrr.

I ate way too much Jerusalem Artichoke once upon a time.