Is there any chance of Methyl alcohol when making Sake/rice wine at home?!
Sorry about spelling!.
Is there any chance of getting the dangerous metholalcohol in Sake or Rice wine when making them at home!?Www@FoodAQ@Com
Is there any chance of getting the dangerous metholalcohol in Sake or Rice wine when making them at home!?Www@FoodAQ@Com
Answers:
Not to my knowledge, in the case of brewing ethyl alcohol is a direct byproduct of the yeast and I don't think they're capable of making anything else!. In beer you can wind up with fusel alcohols but they are dangerous like methyl alcohol, they just make your beer kind of gross!. To avoid fusel alcohol production you want to ferment at appropriate temperatures, at a proper pH, and use yeast nutrient if you're really worried about it!.Www@FoodAQ@Com
Sake is a beer and not a wine!.
Yes there is a chance of getting methyl alcohol when making sake!. However this chance is very low and of no real concern to the brewer!.
The dangerous risks and popular urban stories of methyl alcohol comes from the Prohibition area practice of adding methyl alcohol to beverage alcohol!. This was done by to increase profits!. It came with a great health detriment to the drinker including in a few cases, blindness!.Www@FoodAQ@Com
Yes there is a chance of getting methyl alcohol when making sake!. However this chance is very low and of no real concern to the brewer!.
The dangerous risks and popular urban stories of methyl alcohol comes from the Prohibition area practice of adding methyl alcohol to beverage alcohol!. This was done by to increase profits!. It came with a great health detriment to the drinker including in a few cases, blindness!.Www@FoodAQ@Com
i believe that is only produced with distillation, making wine, beer etc is a brewing process, methyl alcohol would not be produced with brewing!.Www@FoodAQ@Com