This is NOT about distilling. I do not want to distill anything.
In my previous batch of blackberry wine, I foolishly didn't add pectic enzyme, and it was also just generally unstable, and it seems that the high pectin content of the blackberries made a bit more methanol than is paletable (yet still in comfortable ranges I'm positive, just clearly tastes off and hits differently). The day before yesterday I poured out the remainder of a bottle into a glass and let it sit, just out of curiosity, to see what would happen. Today I tasted it and to my surprise, all of the methanol taste is gone, much smoother and tastes way better. Does methanol have a higher evaporation rate at room temperature than ethanol then? Is that what happened? Is there perhaps a way to take advantage of this in a more closed environment to save my failed batch? Maybe boil it just a little bit?
In my previous batch of blackberry wine, I foolishly didn't add pectic enzyme, and it was also just generally unstable, and it seems that the high pectin content of the blackberries made a bit more methanol than is paletable (yet still in comfortable ranges I'm positive, just clearly tastes off and hits differently). The day before yesterday I poured out the remainder of a bottle into a glass and let it sit, just out of curiosity, to see what would happen. Today I tasted it and to my surprise, all of the methanol taste is gone, much smoother and tastes way better. Does methanol have a higher evaporation rate at room temperature than ethanol then? Is that what happened? Is there perhaps a way to take advantage of this in a more closed environment to save my failed batch? Maybe boil it just a little bit?