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Old 11-24-2009, 10:28 PM   #1
Registered User
Nov 2009
san antonio
Posts: 63
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I am brewing a gallon of wine and decided that for some reason I wanted that "oak" taste to it. I bought some oak smoking chips (chopped up oak) and added it to the NOW slow fermenting wine. About a hand full for a gallon

What worry's me that since the since the wine is still fermenting, its going to create wood alcohol (methanol)

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Old 11-24-2009, 10:51 PM   #2
Nov 2009
Pasadena, CA
Posts: 289
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Methanol is not generated from a fermentation process. It's presence as a side-product arises from non-enzymatic pathways (hydrolysis of certain pectins) or the reduction of formaldehyde. Certain bacteria contain high levels of the enzyme methane monooxygenase which is responsible for the conversion of methane to methanol. The term "wood alcohol" arises from the fact methanol is one of the products resulting from the combustion of wood.

In short, fermentation does not make methanol. So no cause for concern.

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Old 11-25-2009, 12:35 AM   #3

+1 It's common practice to add oak to the primary and some wines, like Chardonnay, may be started in an oak barrel.

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