@finitebanjo there is bunch of misconception about methanol. If I remember correctly it is created by partial fermentation of cellulose, so pits and seeds left in fermenter in making of fruit distillates. But the yeast just likes sugars more so it is just really small quantity and you just discard the “head” part (that is distilled first) and take only the part with mostly ethanol.

Lighter alcohol is basically made from sugar water, no cellulose is there so no methanol is created.

Also methanol poisoning is bit weird - methanol is harmless in the body but metabolites are dangerous. Basically ethanol is broken down to acetaldehyde that is useful for other metabolic processes, but methanol is broken down to formaldehyde that is dangerous and for some reason likes to damage optical nerves.

Fortunately enzyme that breaks down ethanol don’t like methanol that much, so when you drink some small amount of methanol mixed with ethanol you pee out the methanol and process the ethanol. Antidote for methanol is literally keeping you drunk until you pee out all the methanol.

I hope this info will at least clear out some of the misconceptions that you got.

@finitebanjo methanol is dangerous only in high concentration, so distillates. This will be just OK. Beer, wine, mead, cider… just doesn’t have the problem there.

Also with distillation it is bad technology or somebody is just an idiot who doesn’t know what fractional distillation is.

@finitebanjo yes it is stainless steel.

But it’s not fermenter so only starch and sugars (and bunch of other compounds like enzymes but it’s not that important for your worries) are present at this stage.

As for methanol it is made by fermentation of more complex compounds that just aren’t in beer. Even in commercial brewing context stainless is heavily used for nearly everything, at 5% ABV it just isn’t issue.

@GuloGulo @homebrewing
to snad NEE!

Pivní pálenka je fakt nic moc. Myslím že jsme to udělali jen jednou když se něco fakt hodně nepovedlo a pak jsme to používali na mytí oken.

@MuteDog sweet ones, that’s just what I have. I was asking more about the usage - where to put it in the process in fermenter, to the boil (as I found someone do it with concentrate)

@AndiPopp @homebrewing I know, few months ago I was in Belgium and visited brewery that makes lambics.

Tbh I really don’t like this style I was thinking about some dubbel or some different strong style.

@paulywill @[email protected] so what’s the plan? Make wort and mix it with raspberry juice and ferment it or something more elaborate?

@paulywill @[email protected] like, is it in fermenter or just in planning stage?

This seems like overkill aging time for me.

@jeena yes, if you want to know more: https://mstdn.dk/@EvilCartyen/113198511530283716

It is much better resource than what I wrote on Lemmy year ago. He also writes about what you can add. In my case I make cider from whatever apples I can get my hands on.

So all juiced, it could be better it has 11% sugars (2% less then last time we did it). Still better than last year when we didn’t have any apples.

#cider #homebrewing @[email protected] @[email protected]

@AchtungDrempels I am glad you saw it, my instance went down after I posted it. So now I have to use mastodon (my alt account instance doesn’t federate with world)

@AchtungDrempels I hope you get well soon. And thanks for adding to my post, unfortunately I can’t see your response on my instance.