4 ms·

Source? I harvest my own wild yeast, order interesting samples from boutique yeast labs, and am involved in communities dedicated to this sort of thing, and as

Source? I harvest my own wild yeast, order interesting samples from boutique yeast labs, and am involved in communities dedicated to this sort of thing, and as such, have also read mountains of research. All the research I've read, all of the things I've brewed, and all of the people I've spoken to that do this say quite the opposite. Fruit pectin can be broken down into methanol, but it creates tiny amounts. You're talking like 20 to 200mg per liter.

lightedman 10y ago
I've been brewing for roughly 15 years, and let me tell you, there are more yeasts than you'll suspect in your batch if you're going with the natural yeast present directly on the grape and nothing else. Plenty of them have zero issues making lots of methanol and if they manage to become the dominant culture, well... BTW - prison hooch methanol poisonings would like to have a word with you. Even regular bread yeasts will make enough methanol.
- moron4hire 10y ago
  That's bacteria, dude, not yeast.
  - lightedman 10y ago
    Incorrect. Bacteria typically do it with ammonia compounds, not pectins and sugars. http://homedistiller.org/intro/methanol/methanol http://homedistiller.org/intro/methanol/methanol
    - moron4hire 10y ago
      I am not disputing that "some" level of methanol is created by yeast fermentation. But you are not going to get anything approaching a significant amount of methanol out of it, unless you have an infection. Especially if we're talking about blacking out, as the GP post was saying. If you have enough methanol to be problem, it's because you're equipment is dirty. You'll get more methanol from a week-old jug of orange juice than you will out of making grape wine in warm conditions. But this is typical of people. You're so quick to gleefully jump and declare someone "WRONG!" that they don't take a moment to figure out if their evidence even means anything. It's why I can't stand being on most programming or brewing forums anymore. Folks like you ruin it.
      - lightedman 10y ago
        "Especially if we're talking about blacking out, as the GP post was saying. If you have enough methanol to be problem, it's because you're equipment is dirty." No, as I buy brand new carboys every time. PET 3-gallon bottles are had for like 5 bucks each and I just give them to someone else to sterilize and use in their water cooler when I'm done making a batch of wine. Here's why I get methanol - A. high natural yeast concentration. B. Raw unfiltered mash - the grapes have had a gentle sterilizing soak in 300 ppm cold bleach water solution for 60 seconds. This wipes out most bacteria but leaves the natural yeasts mostly untouched (the haze on grapes resists lower concentrations of bleach.) This means I have tons of pectins as I'm not fermenting filtered juice like most people would when making wine, I ferment the entire thing to get maximum flavor profile (and you can't obtain such a natural blush otherwise.) Fifteen years of doing it. I have my brewer's certifcation and used to work for (ugh) Coors.

lightedman 10y ago

I've been brewing for roughly 15 years, and let me tell you, there are more yeasts than you'll suspect in your batch if you're going with the natural yeast present directly on the grape and nothing else. Plenty of them have zero issues making lots of methanol and if they manage to become the dominant culture, well... BTW - prison hooch methanol poisonings would like to have a word with you. Even regular bread yeasts will make enough methanol.

moron4hire 10y ago
That's bacteria, dude, not yeast.
- lightedman 10y ago
  Incorrect. Bacteria typically do it with ammonia compounds, not pectins and sugars. http://homedistiller.org/intro/methanol/methanol http://homedistiller.org/intro/methanol/methanol
  - moron4hire 10y ago
    I am not disputing that "some" level of methanol is created by yeast fermentation. But you are not going to get anything approaching a significant amount of methanol out of it, unless you have an infection. Especially if we're talking about blacking out, as the GP post was saying. If you have enough methanol to be problem, it's because you're equipment is dirty. You'll get more methanol from a week-old jug of orange juice than you will out of making grape wine in warm conditions. But this is typical of people. You're so quick to gleefully jump and declare someone "WRONG!" that they don't take a moment to figure out if their evidence even means anything. It's why I can't stand being on most programming or brewing forums anymore. Folks like you ruin it.
    - lightedman 10y ago
      "Especially if we're talking about blacking out, as the GP post was saying. If you have enough methanol to be problem, it's because you're equipment is dirty." No, as I buy brand new carboys every time. PET 3-gallon bottles are had for like 5 bucks each and I just give them to someone else to sterilize and use in their water cooler when I'm done making a batch of wine. Here's why I get methanol - A. high natural yeast concentration. B. Raw unfiltered mash - the grapes have had a gentle sterilizing soak in 300 ppm cold bleach water solution for 60 seconds. This wipes out most bacteria but leaves the natural yeasts mostly untouched (the haze on grapes resists lower concentrations of bleach.) This means I have tons of pectins as I'm not fermenting filtered juice like most people would when making wine, I ferment the entire thing to get maximum flavor profile (and you can't obtain such a natural blush otherwise.) Fifteen years of doing it. I have my brewer's certifcation and used to work for (ugh) Coors.