Quote:
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Originally Posted by Theodoric
Off hand, I don't know, but I suspect, yes. The point is that methanol has a lower boiling point than ethanol, which has a lower boiling point than water, which means that when you distill the mash, you're going to get methanol and ethanol off in higher concentrations first. IIRC, you also get higher alchols (fusil oils?) which, I believe, are an important cause of bad hangovers.
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some info in this link, Theo
http://www.madsci.org/posts/archives...5727.Ch.r.html
and a quote from another one
The source of methanol in fermented fruit juices is the methyl side chain
attachments on the pectin polymers. If you can get your fruit juiced
without getting to much soluble pectins in the extrudate, or better still if
you can knock out the pectin degrading enzymes which will break down
those chains and liberate some of the methyl groups then you will minimise
on the methanol content of the brew. The business of heating/pastuerising
the juice, to kill off wild yeasts etc. also knocks out all those rogue
enzymes as well. Happy brewing! Ken C.
quite interesting
<edit> just read paulyoung666's post - OMG
