hist-brewing: Apple Cider

Jerry J Harder mastergoodwine at juno.com
Tue Dec 7 18:53:07 PST 1999


Think about it

Wines have been stored in barrels for 2 milina.

On Tue, 7 Dec 1999 17:33:44 -0500 "Richard" <Richard at WowMe.com> writes:
>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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>
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Master Gerald Goodwine

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