When producing homemade wines, how to avoid metil-alcohol?!
What can I do to avoid that metil-alcohol evolves during the fermentation of sourcherry wine!?Www@FoodAQ@Com
Answers:
You won't have any appreciable methanol (methyl alcohol) by fermenting sour cherries!. Methanol is a by-product, not of distilling wood (or any distilling) but of pectin in the fermentation!. The more pectin your fruit has (like apples and berries) the more methanol is produced!. However, you have to consider proportions as well!. Even with a fruit with a relatively large amount of pectin, the amount of methanol produced during the fermentation is still negligible!. It's the difference between none and trace amounts!. Even with trace amounts, there's not enough to be toxic!. You'll have long since died from ethanol poisoning before you will have consumed enough methanol to be even slightly toxic!.
However, pectin is a significant cause of cloudy wine/cider and so prior to pitching your yeast into the juice, pectic enzyme is added to the juice to break down the pectin!. This is done 24 hours prior to adding yeast!. It can mean the difference between a cloudy wine and crystal clear!.
Don't worry, you'll be safe!.
Just a sidenote about distilling!.!.!.distilling doesn't make any alcohol at all (not methyl alcohol, not ethyl alcohol)!. It merely concentrates what's already been made during the fermentation!. If it's not in there after it's fermented, it's not in there after it's distilled!.Www@FoodAQ@Com
However, pectin is a significant cause of cloudy wine/cider and so prior to pitching your yeast into the juice, pectic enzyme is added to the juice to break down the pectin!. This is done 24 hours prior to adding yeast!. It can mean the difference between a cloudy wine and crystal clear!.
Don't worry, you'll be safe!.
Just a sidenote about distilling!.!.!.distilling doesn't make any alcohol at all (not methyl alcohol, not ethyl alcohol)!. It merely concentrates what's already been made during the fermentation!. If it's not in there after it's fermented, it's not in there after it's distilled!.Www@FoodAQ@Com
Just follow the directions and sanitize, sanitize, sanitize!. Methyl alcohol is formed by the destructive distillation of wood!. You weren't planning on doing that, were you!?Www@FoodAQ@Com
It won't happen!. You only run that risk while distilling "spirits"Www@FoodAQ@Com