hist-brewing: RE:Distillation

[Kirsty Pollock]

> 
> >>For what it is worth, it is also possible to make 
> >>homemade wine that has enough microbial >>contamination, or 
> other impurities, that it will injure or kill >>the drinker.
> 
> For the record, no know pathogens can survive in beer or 
> wine.  They may leave behind, prior to death by alcohol 
> concentration or pH level, toxins that are harmful, but they do die.
> 

You might get very sick, but you probably won't die. Alcohol actually kills
most of the food poisoning-type bugs, I seem to recall from an article read
long ago. (they did experiments. In lab, though, not in real people).
Apparently 10-yr old red wine is the absolute best at it, but anything will
work.

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