Methanol Problem
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IMO, you'd have to try real hard to produce enough methanol in your beer for it to be an issue. Even then you'll probably fail more often than not.
Wine, cider or other, probably the same, but I don't know.
Distilling might be a different story. But also a different forum.
As for what happens to it, you drink it. But like many other things that can be toxic, like ethanol, you don't consume enough to be at a toxic level. Though as a teen I tried hard to drink myself silly.
Wine, cider or other, probably the same, but I don't know.
Distilling might be a different story. But also a different forum.
As for what happens to it, you drink it. But like many other things that can be toxic, like ethanol, you don't consume enough to be at a toxic level. Though as a teen I tried hard to drink myself silly.
DuncB
Well-Known Member
You could read this to find out how unlikely it is for your brew to have methanol in.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5028366/
Also ethanol is the competitive inhibitor to the enzymes that methanol would bind to and be turned into bad things such as formaldehyde and then formic acid.
In real world terms it is not an issue in fermented beverage production using commercial and many wild yeasts.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5028366/
Also ethanol is the competitive inhibitor to the enzymes that methanol would bind to and be turned into bad things such as formaldehyde and then formic acid.
In real world terms it is not an issue in fermented beverage production using commercial and many wild yeasts.
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