cider shine?
- Thread starter theboot89
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
- Status
freeze concentrating is a whole other animal. Applejack is the common name for it and a quick search will give you a lot of great threads to read through.
From my personal experience, Applejack is great to sip on, but overindulging gives you a much worse hangover than most anything else. This is the methanol problem. because there isn't a way to remove it, you're going to have to live with it.
For me, the flavor is totally worth it.
From my personal experience, Applejack is great to sip on, but overindulging gives you a much worse hangover than most anything else. This is the methanol problem. because there isn't a way to remove it, you're going to have to live with it.
For me, the flavor is totally worth it.
I wonder if there isn't a way. Methenol is easy to get out of shine because it comes off at a lower heating temp than ethanol. I wonder if it would drop out or stay in the solution at different freezing temps. If that was the case, you might be able to rig up a good deep freezer.
Some of you chemistry minded folk oughtta know this stuff.
VincentVega
Member
METHANOL:
Boiling point is 148F (64 C)
Melting point is -144F (-98 C)
ETHANOL:
Boiling point is 173F (78 C)
Melting point is -173F (-114 C)
So yeah, if you managed to freeze at about -200F, then your heads would be the ethanol you want, but you wouldnt get any of the apple flavors and leave just the water behind, but you'd be without methanol so it'd be cleaner.
roadymi
Well-Known Member
A good clean fermentation should produce minimal if any methanol. When I freeze concentrate I reduce the volume by 1/2. Distilling must reduce the volume by a much larger percentge
LeBreton
Well-Known Member
Methanol fears are overblown when it comes to freeze distillation. Like roadymi said, there is minimal methanol in a properly fermented cider. Since freezing only removes the water part of cider, the ratio of ethanol and methanol remains the same. If you drink a cider and it's applejack to the same level of inebriation you will have consumed the exact same amount of methanol.
Fermenting a corn mash at high temps with a turbo yeast will give you orders of magnitude more methanol than you could ever achieve with a cider.
Fermenting a corn mash at high temps with a turbo yeast will give you orders of magnitude more methanol than you could ever achieve with a cider.
jeepinjeepin
Well-Known Member
I see we are dancing a fine line here. Any opinions on how it would affect the applejack to heat it to 148-150 to boil off the methanol leaving the rest of the beverage intact? This should still be completely legal since we wouldn't be capturing the methanol.
jeepinjeepin
Well-Known Member
petie said:
I've taken a tour of a distillery. I understand the concept. I'm more curious about how it might affect the flavor and whatnot to heat it just enough to blow off the heads without using a still and distilling down to a spirit.
kaboom133
Well-Known Member
Give it a go with a one gallon batch and see. Cider is cheap this time of year.
jeepinjeepin
Well-Known Member
kaboom133 said:
Well it just so happens that I have a few ounces left from a batch that I froze down. On the stove it goes.
jeepinjeepin
Well-Known Member
theboot89 said:
Heads and tails have nothing to do with cider and everything to do with distilling. They are the bad alcohols and other chemicals that licensed distilleries removed from a quality spirit.
We are really toeing the line here so don't be surprised if this thread gets closed.
Yep.
Our forum rules explicitly state "NO DISTILLATION TALK".
There are other forums for distillation conversations. This forum specifically prohibits it.
- Status
