4 ms·
How sure are you about this? From what I've read, it is very hard to generate methanol via fermentation alone[0] and home-brew usually has 2-3 ppm, versus a LD
by mattkrause 10y ago
How sure are you about this?
From what I've read, it is very hard to generate methanol via fermentation alone[0] and home-brew usually has 2-3 ppm, versus a LD_{50} in the tens of thousands of ppm. Obviously, there might be problems well before the LD_{50}, but that's a lot of wiggle room (and methanol would be out-competed by the ethanol which is presumably also in the booze).
[0] Concentrating the wine via freezing (as in some ice wines or applejack) might be an exception to this, but I'm not sure.
- lightedman 10y agoVery sure as I was using naturally-present yeast instead of any brewer's yeast or bread yeast. Methanol content is something to look out for when you use natural yeasts. Source: 15 years brewing/distilling. Just got lazy/too self-assured one day.
- mattkrause 10y agoHmmm.... It does look pectin can be degraded into methanol by some microbes. I'm surprised there was enough feedstock to generate a problematic amount of methanol, but I'm glad you're ok.