Bowow0708 said:Well, I've tried just about everything you suggested already. They said that they needed solid tangible Proof that it is safe to drink. If anyone can suggest what I can do, please tell me.
Well, I've tried just about everything you suggested already. They said that they needed solid tangible Proof that it is safe to drink. If anyone can suggest what I can do, please tell me.
You can definitely get methanol from fermentation. It's just in very small concentrations. The reason it is a problem with distillation is that it boils off early and in much more concentrated form.
Well, I've tried just about everything you suggested already. They said that they needed solid tangible Proof that it is safe to drink. If anyone can suggest what I can do, please tell me.
They've heard stories that moonshine could kill you or make you go blind if the moonshiner didn't do it right. And that's absolutely true. . . .
Also:
Do your friends eat yogurt? Ew gross, that stuff is chock-full of Lactobacillus bulgaricus and Streptococcus thermophilus!
Cheese? Yuck-o, there's a whole cavalcade of molds and other critters living in that nasty stuff.
Do your friends realize that not all bacteria and yeast are bad? I'm not knocking the modern advances in hygiene and sanitization (yay plumbing, yay sanitation) but sometimes I wonder if Clorox and Lysol ads are making us way too paranoid about living in a world chock-full of microorganisms.
That's actually not true.
Your article says it is. And it is.
Methanol is a byproduct of alcohol distillation, but only forms in tiny, non-toxic amounts during regular distillation, . . .
Tenspeed said:Ooo. But as long as you eat totally dead food you never have to deal with any of those gross microorganisms. Minute rice, wonder bread, pasteurized cheese product, cold cuts, canned vegetables, pasteurized fruit juices, meat cooked until charcoal, and wash it all down with ultra-pasteurized BMC. Yum yum.
Give me living food any day. I ferment my drink, I ferment my food.
Sanitation good, sterilization bad.
Read a little further. Paragraph 3 starts with:
It then goes on to cite some recent incidents which were due to people either deliberately spiking their product with methanol, or using old radiators as condensors and leaching antifreeze and lead out of them.
Think of it this way, a pint of 5% beer has roughly the same alcohol as a shot, right? So even if the distillation process yielded a shot that had 10 times the normal ratio of methanol to ethanol, you'd get the same amount in 10 beers, right? If that were true, I think a lot of us would have ended up blind after over-indulging at a homebrew party.
Also:
Do your friends eat yogurt? Ew gross, that stuff is chock-full of Lactobacillus bulgaricus and Streptococcus thermophilus!
Cheese? Yuck-o, there's a whole cavalcade of molds and other critters living in that nasty stuff.
Do your friends realize that not all bacteria and yeast are bad? I'm not knocking the modern advances in hygiene and sanitization (yay plumbing, yay sanitation) but sometimes I wonder if Clorox and Lysol ads are making us way too paranoid about living in a world chock-full of microorganisms.
It then goes on to cite some recent incidents which were due to people either deliberately spiking their product with methanol, or using old radiators as condensors and leaching antifreeze and lead out of them.
That’s another way of saying that while the distillation process is inherently safe (and easy enough to make even safer through the discarding of any trace methanol that may have formed early in the process) there are various external factors [intentional and unintentional contamination] that can make the finished product decidedly dangerous to consume.
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