DIY distillery problems and warning sings...?!
Let's pretend for a moment that I am looking to legally distill drinks, because really, I know the legal and moral arguments on that already!. Not interested!.
What I am interested in is the fact that improperly distilled liquor can be toxic when consumed, and improper distillation can cause toxic fumes!.
What I'm interested in finding out is!.!.!. is there a way of finding out if your delicious beverage is, in fact, a toxic concoction of sick-making *before* putting it in your happy little tummy!?
also, what are the earliest warning signs after consumption!? Is it similar to alcohol poisoning, or is it more of your "Ack!" keel-over type of happening!?Www@FoodAQ@Com
What I am interested in is the fact that improperly distilled liquor can be toxic when consumed, and improper distillation can cause toxic fumes!.
What I'm interested in finding out is!.!.!. is there a way of finding out if your delicious beverage is, in fact, a toxic concoction of sick-making *before* putting it in your happy little tummy!?
also, what are the earliest warning signs after consumption!? Is it similar to alcohol poisoning, or is it more of your "Ack!" keel-over type of happening!?Www@FoodAQ@Com
Answers:
The whole story about going blind from home made moonshine actually comes from people trying to fortify it with denatured alcohol, methanol, or rubbing alcohol!. The toxic poisons were actually added to the moonshine by bad bootleggers, not an actual part of properly made moonshine!.
That said, when yeast ferments, it can produce trace amounts of fusel alcohols!. You'll get more fusel alcohols produced when you ferment at warmer temperatures (above 80'F)!. These usually come out at the end of distillation, which is why it is recommended to discard your final runnings!. If drank, these can make you ill, and give you a hell of a headache, but no methanol is involved at all from normal yeast fermentation, so no blindness!. It is also recommended to discard your initial runnings for it will contain lighter alcohols that can also cause massive headaches!.
The three ways to avoid fusel alcohols is to ferment at lower temperatures, discard your final runnings, and lastly filter through activated charcoal!. As for types of yeast, champagne works quite well, and turbo or distillers also work well as they can get to higher alcohol contents (~20%)!.Www@FoodAQ@Com
That said, when yeast ferments, it can produce trace amounts of fusel alcohols!. You'll get more fusel alcohols produced when you ferment at warmer temperatures (above 80'F)!. These usually come out at the end of distillation, which is why it is recommended to discard your final runnings!. If drank, these can make you ill, and give you a hell of a headache, but no methanol is involved at all from normal yeast fermentation, so no blindness!. It is also recommended to discard your initial runnings for it will contain lighter alcohols that can also cause massive headaches!.
The three ways to avoid fusel alcohols is to ferment at lower temperatures, discard your final runnings, and lastly filter through activated charcoal!. As for types of yeast, champagne works quite well, and turbo or distillers also work well as they can get to higher alcohol contents (~20%)!.Www@FoodAQ@Com
The problem comes not in the distillation process but the fermenting process!. Using the wrong yeast will make the wrong alcohol, then distilling will make it stronger!. The secret is keeping the must clean and introducing only the yeast you want to have in there!.Www@FoodAQ@Com
when distilling alcohol there is a tempature (normally 172 degrees) that the ethanol separates from the methanol(wood alcohol, toxic) look online to find distalation process and don't be dumb about drinking something that can be poison!.!. must is just starch or sugar and yeast converted in to alcohol (wine or beer) the distalation is the part that can make it toxic or not!.Www@FoodAQ@Com
I have done home distilling (it is legal in New Zealand)!. The instruction with the still had you set aside the first portion of the distillation and the last part!. These were added back into the next batch!. Commercial distillers watch the temperature!. Anything that comes off before the mixture reaches the right temperature or after the right temperature are excluded!. The boiling point of ethanol is 78!.3C
Turbo yeast was what we used for our "moonshine'"!. The main advantage is that it has a short brewing time!. I think it produces "off" flavours (a sign of impurities)!. The cure for those is supposed to be carbon filtering to try and purify the alcohol!. Then you add whatever flavours you want - there are plenty of concentrates available here!.Www@FoodAQ@Com
Turbo yeast was what we used for our "moonshine'"!. The main advantage is that it has a short brewing time!. I think it produces "off" flavours (a sign of impurities)!. The cure for those is supposed to be carbon filtering to try and purify the alcohol!. Then you add whatever flavours you want - there are plenty of concentrates available here!.Www@FoodAQ@Com
It is supposes to e pretty hard to poison yourself with home distilled booze!. The alcohol fumes are very flammable and can be explosive at the right mixture!.Www@FoodAQ@Com
The way you avoid methanol is to discard the first portion of your distillate!. Methanol is formed by all yeast strains as a part of normal metabolism!. You will see more methanol creation when fermenting fruit with pectin like pears and apples than with a grain!.
So given that we know how to avoid methanol (discard heads) the next factor is what you are trying to produce as a product!. The yeast is really only a factor for what flavor profile you want in the finished product!. do you want somthing with a little bite (fusel alcohol) or do you want clean smooth product like a vodka!. This is where the yeast strain selection will come into play!.Www@FoodAQ@Com
So given that we know how to avoid methanol (discard heads) the next factor is what you are trying to produce as a product!. The yeast is really only a factor for what flavor profile you want in the finished product!. do you want somthing with a little bite (fusel alcohol) or do you want clean smooth product like a vodka!. This is where the yeast strain selection will come into play!.Www@FoodAQ@Com