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Old 03-23-2013, 02:51 PM   #21
saramc
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Wrong thread, sorry
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Old 03-27-2013, 01:50 AM   #22
Slowninja
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Since knowledge isn't a criminal offense, i'll give my two cents about what i know:

Distilling, puts everything into a 60-80% concentration instead of 10-12%.

The 'foreshots' 'heads' 'hearts' and 'tails' are ALL combined in your wine, regardless of whether it's 10% or 25% after freeze concentration.

Methyls and fusels are the two keys in distillation. They're the two things you want to get rid of. They're in your wine. They're in your beer.

The difference is, they're in such small amounts in wine and beer, it's never a problem. When you concentrate it, you effectively multiply the amount in which you're drinking.
Basically, if you drink 10 ounces of wine, and 10 ounces of 'concentrated' wine, you double the amount of methanol.

That may sound scary, but in those 10 ounces at 20% abv, you're really consuming between 1/4 ounce and 1/2 ounce of methanol (depending on ingredients and mashing techniques).

Nowhere near lethal, nowhere near even harmful.

Naturally, if you drank 20 ounces of your 10% wine, you'd be consuming the same amount of methanol.

 
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Old 03-27-2013, 02:11 AM   #23
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We are walking that fine line again. Don't get this thread closed.
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Old 03-27-2013, 02:57 AM   #24
Unferth
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We just had a discussion about legality, etc. in the cider forum. A few folks contacted TTB and got some good info.

Seems like its semantics: freeze concentration is OK freeze distillation not OK. It's OK to separate water from cider (freeze concentration) but not OK to separate ethanol from beer/wine/etc, whether that's by freezing (which is possible, just hard) or conventional methods, unless you have a lisence.

Also important is the 24% rule. Some officials interpret the guideline as being you cant make beverage over 24% ABV, whether that's through freezing or, I guess, making a super-yeast.

 
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Old 03-27-2013, 11:15 PM   #25
Slowninja
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Jeep, i'm not sure if you're talking about me and that fine line. But the guy wants to freeze concentrate and is concerned about methanol. I was simply pointing out that methanol is already IN what he's made, all he's doing is concentrating it to a higher percent by volume.

 
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Old 03-28-2013, 02:09 AM   #26
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Sorry Ninja, I thought this was another thread. There is another thread on applejack that kept turning towards distilling.
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Old 03-28-2013, 10:13 PM   #27
Magic
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Methanol is formed as a byproduct of fermentation when pectin is present.

Methanol is concentrated in distillation.
Usually grains are used in making moonshine.

Pectin is always present however in small quantities.
Pectin comes from grass cuttings, starch, wood, etc.

When you use table sugar/ dextrose there is very little pectin introduced.
Also the same with fruits.

You are safe stop worrying.

 
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Old 03-28-2013, 10:49 PM   #28
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Quote:
Originally Posted by Magic View Post
Methanol is formed as a byproduct of distillation when pectin is present.

Pectin is always present however in small quantities.
Pectin comes from grass cuttings, starch, wood, etc.

When you use table sugar/ dextrose there is very little pectin introduced.
Also the same with fruits.

You are safe stop worrying.
Iirc it's fermentation not distillation and fruit has pectin.
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Old 03-28-2013, 11:01 PM   #29
Magic
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Quote:
Originally Posted by Inner10 View Post
Iirc it's fermentation not distillation and fruit has pectin.

Aw, ****.

I meant fermentation, I had to write that out twice because I wasn't logged in.

 
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Old 03-28-2013, 11:20 PM   #30
Magic
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Quote:
Originally Posted by Inner10 View Post
fruit has pectin.
Not alot though compared to grains.

Everything is going to have Methanol in it, just a negligable amount.

 
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