use of Citrus Peel -- will Pectin result in Methanol production?

[phay]

Hi, I am new to homebrewing. My second batch is almost ready, and I have added some citrus peel. Lately I read elsewhere that the presence of pectin in citrus peel can result in the production of methanol during fermentation, so I am getting worried about my batch.

Does anyone have any experience on this, or can provide any information on whether the amounts of methanol formed will be harmful?

A little background: I use a very basic homebrewing kit, consisting of a first fermentation stage in a 30L fermenter for a week, and then the contents are bottled and allowed to carbonate through the addition of a small amount of sugar to each bottle, then allowed to sit for another couple of weeks. The citrus peel was introduced through the preparation of a sugar syrup that was boiled with grated zest, and this syrup was strained and then used in place of the sugar. The syrup took on an almost gelatinous appearance, and so I presume the pectin had been extracted into the syrup.

Please help! I need to know if it is safe for me to offer the batch to others. Thanks.

 

[Revvy]

Well, we use citrus peels all the time in brewing beer. It's one of the most common ingredients we use in wheat beer and wits.

You have to think of it this way... If we can buy it in little packets like this,

If it's called for in COUNTLESS recipes.....(which it is)

THEN you're worrying for nothing.....we haven't killed anyone yet.

You have noob nerves. Relax.

 

[BigEd]

Lately I read elsewhere that the presence of pectin in citrus peel can result in the production of methanol during fermentation,

Please cite your source for this information. It is, shall we say, BS. BTW a small amount of methanol is produced in every fermentation but resulting in percentages that are not poisonous in the finished beverage. Distillation is a another story for a different forum. Please take Revvy's advice.

 

[Revvy]

There is some talk on distilling boards about this, but the general consensus even there is that it is a non-issue for anything less than 15% abv. And they're talking more about ciders or high pectin FRUITS in large quantities....and even in those discussions most folks still aren't concerned about it.

Sounds like, in your fear of something new, you're taking something out of context, barely understanding it and stressing out about something that really doesn't relate to us...

You're not mashing pounds of lemon peels to make alcohol, in homebrewing situation we're using an ounce to two of peels in a beer....there's hardly going to be enough pectin coming out of there to even matter.

Again, relax......

 

[BigEd]

Sounds like, in your fear of something new, you're taking something out of context, barely understanding it and stressing out about something that really doesn't relate to us...

But isn't that what homebrewers do?

 

[BigRob]

Don't worry, all the ethanol produced from the sugars fermenting will be your antidote for the tiny amounts of methanol produced.

 

[Brewratt]

Considering how much homebrewers use fruit (all fruit has pectin) if this were a real concern we would have heard about it long ago. I looked into it anyway, it's only a worry if you're distilling. Distillers take a fermented product (similar to beer if they're making whiskey) and distill out the alcohol products, these include ethanol and methanol. If there is a reason to worry about methanol production (from what I understand) they measure off and discard an amount from the top of the barrel, before adding any mash reserve or flavorings. Essentially, don't worry about it in your beer.
Source: http://homedistiller.org/methanol.htm

Fermenting: Razor Wit
Bottling: Matanuska Wildberry
Drinking: As American As... Ale