I can't seem to avoid getting so far what I think is an abnormal amount
of methanol. I am no expert and was trying to do the following

* Take some cheap concentrate fruit punch like peach or grape punch
* Add some properly pitched lalvin 1118
* Add 5-7 teaspoons of white sugar /1L batches
* Seal it up as to force the yeast to break things down
* Temp steady at around 80F

note also I have been trying to culture more yeast without buying any
more using a bit of sugar, water, and boiled potato juice add 175ml to
1L typically of this culture material warmed up from fridge

I get these occasional 'panicy rushy' feelings feel like irritated eyes,
puffy, maybe a slight halo around lights.

Any notes on reduction of methanol

thinking

*Maybe ventilation of alcohol in end of fermentation may make some of
the methanol evaporate(moreso as it has a lower boiling point) as the
missing ethanol backfills in lower proportion. There may be a best
trade-off to avoid production of fusils also...
*Grape musts better than pectin musts. hear white grapes must be de-skinned



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Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
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