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Old 03-05-2008, 04:01 PM   #1
magickbottle
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someone has convinced me that contaminats that get in your wine create methanol?

so now im worried? should i be?

i thought this was onyl a problem for distilling.

 
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Old 03-05-2008, 04:08 PM   #2
BigKahuna
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Short answer: NO

There is going to be a super small amount of methanol in anything that is fermented. It is in such small quantities that you will never notice...even if you ended up with a 10 fold in methanol.
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Old 03-05-2008, 04:24 PM   #3
CBBaron
 
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No problems with fermentation of wine, mead or beer.
The only reason it is a problem with distilling is that methanol vaporises first. The first liquid out of your still will have a higher concentration of methanol. If you have a very large batch you are distilling then you can get enough methanol concentrated in the first few pints of distillate to cause a problem. Otherwise you are just dealing with old wives tales.
The problem with prohibition era beverages is that many unscrupulous manufacturers added nasty things to their beverages to cut costs or increase the intoxicating effects. The basic processes are quite safe.

Craig

 
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Old 03-05-2008, 06:22 PM   #4
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First question for "them": What contaminants are you talking about?

They won't have a clue.
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Old 03-05-2008, 07:22 PM   #5
TexLaw
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And, there wouldn't be any more in your wine than any other wine those folks would buy off the shelf.


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Old 03-06-2008, 12:50 AM   #6
magickbottle
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just making sure. thanks guys.

 
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