SV: SV: hist-brewing: Re: casks

Jerry Harder mastergoodwine at alltel.net
Fri Dec 10 12:01:03 PST 1999


Perhaps I wasn't clear.  The charcol on the outside surface of the inside of the
barrel removes some toxins.

Brokk wrote:

>         why the concern over methyl alcohol aka methanol in this case ?
>         IIRC there's no methanol present in wood.  It can be produced,
> however, from anaerobic heating of wood.
>         (The exact same process that makes charcoal)  I don't think that
> process is involed here, the charring that's done
>         to the barrels would not produce any methanol or if any is produced,
> evaporate it.
>         As for the levels of toxins in distilled spirits matured in oak
> casks i read quite an interesting article a few years ago.
>         It concluded that from one glass of whisky, 6:cl IIRC, you'd get the
> same amount of PAH:s and other carcinogen compounds
>         as from a breakfast toast, and the toast wasn't burned beyond
> recognition either, far from it.
>         Sadly enough I can't recall the name of the article or the source.
>
>         Angus.
>
> > On Tue, 7 Dec 1999 14:18:57 +0100  Brokk <H940114 at stud.kol.su.se> writes:
> > >
> > >What's considered to be toxins in this case ?
> > >Angus,who hears Paracelsus old words ringing in his head.
> > >
> >
> > I believe wood alcohol and other stuff,  I am not an expert on
> > distilation.  Most of my information comes through the vinue of WINE
> > barrels and how they are different from wisky/ berbon barrels.  I also
> > think some of the problems arrise in any form of distillation which
> > concentrates these other posions along with the alcohol.  Activated
> > charcol takes some of them out.
> >
> > >> The charring on the outside filters and absorbs toxin.  The color
> > >and
> > >> flavors come from the deeper layers.
> > >>
> > >> Master Gerald Goodwine
> > >>
> >
>
> -------------------------------------------------------------------------
> To unsubscribe from this list, send email to majordomo at pbm.com containing
> the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
> you get the digest.) To contact a human about problems, send mail to
> owner-hist-brewing at pbm.com






-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com



More information about the hist-brewing mailing list