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Old 02-10-2013, 09:07 PM   #1
Noz03
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Default Methanol?

Just wondering if there is ever any chance of brewing dangerous methanol with regular brew methods? Including higher 15-20% brews you can get from using turbo yeast? I am guessing the higher the alcohol the higher the methanol, would it be dangerous?

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Old 02-10-2013, 09:08 PM   #2
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Not unless you distill it, which I gather you already know we don't discuss here.

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Old 02-10-2013, 09:25 PM   #3
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I've seen this oft repeated. A few more times and it becomes internet fact.

Starting with a grain or sugar based wort, in a clean fermentor with a yeast culture from a well aereated source will result in small/none formed.

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Old 02-10-2013, 09:29 PM   #4
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Sorry, I didn't mean to insinuate that distillation produces methanol - merely that it can concentrate it. The topic is a recurring theme with the OP, who is on notice from this point forward.

Hermit, your answer is well said.

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Old 02-11-2013, 12:26 AM   #5
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Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I didn't mean to insinuate that distillation produces methanol - merely that it can concentrate it. The topic is a recurring theme with the OP, who is on notice from this point forward.

Hermit, your answer is well said.
Yuri this post had nothing to do with distillation what so ever. After my previous naive post I decided to research about it and this brought up my topic of methanol. I already know that distilling is extremely dangerous and am off the topic.
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Old 02-12-2013, 03:41 PM   #6
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How about the menthol levels when making apple jacks (i think thats what it is called), where you freeze hard cider and then let the alcohol/concentrated juice (which melts faster than water) drip out. I've heard you can get up to 30-40% alcoholic drinks from this. Is it still safe?

Sorry for being a bit anal or paranoid, just wanna make sure me and my friends are safe to drink my mostly experimental new drinks I am creating

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Old 02-12-2013, 03:59 PM   #7
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Quote:
Originally Posted by Noz03 View Post
How about the menthol levels when making apple jacks (i think thats what it is called), where you freeze hard cider and then let the alcohol/concentrated juice (which melts faster than water) drip out. I've heard you can get up to 30-40% alcoholic drinks from this. Is it still safe?

Sorry for being a bit anal or paranoid, just wanna make sure me and my friends are safe to drink my mostly experimental new drinks I am creating
You won't be able to produce dangerous amounts of methanol in beer and winemaking. Nothing in beer can be dangerous to you, except maybe fusel alcohols, which might give you a headache, and of course the alcohol itself, if you drink too much of it.
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Old 02-12-2013, 04:27 PM   #8
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Plant material contains methyl esters some of which break down so that there is some free methanol in most fruits and veggies we eat. You can do a web search on methanol and see what some typical concentrations are. When you remove water either by freezing or doing the other thing that we're not supposed to mention here you concentrate both the ethanol and methanol. I'll leave it to you to decide, based on the numbers you find for apple juice and other fruit, whether you wish to drink apple jack or not.

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Old 02-12-2013, 04:50 PM   #9
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Well I do not think that it can be dangerous as even basic brewing made a video on it (

), and in this video they said it was very delicious and VERY strong so I would like to try. But if methanol is already in all alcohol, and concentrating it is what is dangerous, isnt this method of concentration also dangerous?

I personally love strong drinks so am considering to make a very cider, and freeze concentrate it, maybe even more than once to create a kind of apple brandy type of drink. I'm guessing drinking this concentrate would not be any more dangerous than drinking a larger amount of the regular cider, but I dont really like to guess when it comes to me and my friends health Can anyone confirm?
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Old 02-12-2013, 05:27 PM   #10
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The problem is, there isn't a lot of information on freeze concentrating here, and about zero to be talked about distilling.

I think you would be better served finding a distilling forum (they are out there) and/or doing Google searches on fractional distiling, freeze distillation, etc.

The part I can say is that with proper handling, the methanol is removed during processing of spirits. With freeze concentrating you are just concentrating everything! And the risk of getting sick from methanol from improper processes is VERY REAL.

So I think you should get help from the experts, not us beer makers.

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