clintonsimmons
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- Nov 8, 2014
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Hey guys, maybe my answer is already out there, but I couldn't find it. Please bear with me.
I'm making apple jack from Motts Apple juice, and a yeast slurry from spiced mead with Wyeast 1388 BOMM and Fleischmann's yeast from JAOM. Just a mess. Its two days in and bubbling away.
I came across the reason why the US Government limits home distillation.... taxing and blinding methanol!
I'd like to end up with an apple jack that doesn't have high methanol, or doesn't concentrate the methanol it has through the freezing process.
Additionally, I think I've learned that methanol in cider is cause in some part by the amount of pectin in the starting must/product. Apple Juice, Motts in my case, is clear, clarified and filtered, and has no pectin in it from what I understand.
Questions:
Can I boil it off safely without exploding my kitchen?
Is there little to no risk of methanol in my must, as the Motts juice I started with has no pectin?
Do I just need to dump it and start over with a new process for limiting methanol?
Thanks everyone!
I'm making apple jack from Motts Apple juice, and a yeast slurry from spiced mead with Wyeast 1388 BOMM and Fleischmann's yeast from JAOM. Just a mess. Its two days in and bubbling away.
I came across the reason why the US Government limits home distillation.... taxing and blinding methanol!
I'd like to end up with an apple jack that doesn't have high methanol, or doesn't concentrate the methanol it has through the freezing process.
Additionally, I think I've learned that methanol in cider is cause in some part by the amount of pectin in the starting must/product. Apple Juice, Motts in my case, is clear, clarified and filtered, and has no pectin in it from what I understand.
Questions:
Can I boil it off safely without exploding my kitchen?
Is there little to no risk of methanol in my must, as the Motts juice I started with has no pectin?
Do I just need to dump it and start over with a new process for limiting methanol?
Thanks everyone!