hist-brewing: Apple Cider

Richard Richard at WowMe.com
Tue Dec 7 14:33:44 PST 1999


So from what you are saying, I have created Methyl Alcohol from leaving massive amounts of oak chips soaking in my Cyser for months at a time?  Should I be concerned about drinking this now?

Richard

----- Original Message ----- 
From: "David McCarty" <raille at mich.com>
To: <hist-brewing at pbm.com>
Sent: Tuesday, December 07, 1999 11:07 Richard
Subject: Re: hist-brewing: Apple Cider


> Doesn't apply to anything you make at home and freeze distill.
> 
> The methyl alcohol, if it is in your brew will be there regardless of
> whether or not you freeze it.
> 
> However, I doubt you will get any quantity of this in a home brew.
> 
> It comes from the fermentation of wood.  just don't forget to remove your
> stirring spoon.
> 
> Dave.
> 
> At 01:03 AM 12/7/1999 -0500, Richard wrote:
> >GOOD POINT!!!  I hadn't thought about that when I answered that question!!!
> >
> >I'm gonna send this to the list so that people are aware of this.  All
> this talk about freeze distilling and I didn't even think to mention the
> dangers of methyl alcohol!
> >
> >BTW, they aren't always left behind in the normal distilling process.  If
> done improperly, you could end up just as blind.
> >
> >Richard
> >
> >----- Original Message ----- 
> >From: <PBLoomis at aol.com>
> >
> >
> >> In a message dated 12/06/1999 0:43:46 AM EST, Richard at WowMe.com writes:
> >> 
> >>  The really nasty higher alcohols that make you go 
> >> blind, the kind they used to use in automobile anti-freeze, are left
> behind 
> >> by the distilling process and do not carry over.  HOWEVER, they are
> retained 
> >> in the product by partial freezing.
> >>     Kids, don't try this at home.
> >
> >
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> 
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