"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."

"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.