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Old 03-30-2013, 03:48 AM   #1
mcgray8
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Feb 2013
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I have an apfelwein that is around 14%. If hypothetically I were to freeze it solid in a 3 liter jug and let it thaw over a quart jar, what are the concerns in regards to methanol content?

 
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Old 03-30-2013, 03:53 AM   #2
Inner10
 
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None, there will be trace amounts present but it's no more dangerous than drinking cider.
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Old 03-30-2013, 03:54 AM   #3
Inner10
 
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...but in large quantity the ethanol will kill you...
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Old 03-30-2013, 04:03 AM   #4
mcgray8
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Yeah, that was what I figured. I guess I was just looking for a little reassurance! lol

 
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Old 03-30-2013, 04:13 AM   #5
mcgray8
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After I freeze it, that should effectively stop ALL fermentation right? If I drain it into a mason jar and seal it, will they possibly explode?

 
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Old 03-30-2013, 04:20 AM   #6
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Quote:
Originally Posted by mcgray8 View Post
After I freeze it, that should effectively stop ALL fermentation right? If I drain it into a mason jar and seal it, will they possibly explode?
No, yeast just goes dormant until it warms up again. I only ever made it with dry cider. If there is residual sugar and your alcohol isn't beyond the yeast tolerance, and you didn't pastureize it can restart.
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Old 03-30-2013, 04:24 AM   #7
mcgray8
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can I stove-top pasteurize it once i have it in the jars?

 
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Old 03-30-2013, 04:35 AM   #8
Meadiator
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I thought that the yeast would die if frozen past a specific temperature, just like how yeast dies at too hot of a temperature?
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Old 03-30-2013, 04:53 AM   #9
mcgray8
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Feb 2013
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Yeah.....gonna need some good info on this one. I do NOT want 1 quart mason jars exploding in my house!

 
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Old 03-30-2013, 05:02 AM   #10
Meadiator
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At a specific alcohol level, yeast will die off. That's why the mead recipe "JAOM" is so sweet. The bread yeast dies off at anywhere from twelve to sixteen percent ABV and leaves residual sugar. At 24 percent alcohol or something around there, you should have absolutely no problem with fermentation restarting. No worries. If you're really worried, do some research on the alcohol tolerance of the selected yeast.
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