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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You mean ethanol don't you. Methanol is poisonous alcohol that is
derived from natural gas.

Matthew Suffidy wrote:
> 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
>
>
>

Ferment cooler around 65 F. I doubt it is methanol, but more likely
fusel alcohols. Most methanol in wine if formed from breakdown of
pectin.

And let your wine age for a year or two before you drink it.

If wine makes you feel odd, why is it?

anyway I was fermenting peaches by accident really cause I got the wrong
stuff last time. Trying grapes now.

--
--------------------------------------------
Matthew Suffidy - Ottawa, Canada

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

What do you mean "feel odd" You could be allergic to wine.

And you can ferment peaches. they make a decent wine.

Droopy wrote:
> What do you mean "feel odd" You could be allergic to wine.
>
> And you can ferment peaches. they make a decent wine.
>

No one felt odd drinking like 'still fermenting' stuff. Can't find info.
The stuff just cleared like recently, and previously I just accepted the
post-sediment. Maybe eating the yeast? No weird feelings at all with
your wines? I really think it was a bit of methanol.


--
--------------------------------------------
Matthew Suffidy - Ottawa, Canada

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

No odd feelings ever with my wines...

The concentration of fusel oil and other things that can bother you in
wines are very low. They can be a problem when distilled though,
that's why old style distillers threw out the first part of the
distillate and the last part, different things come out at different
temperatures.

They make brandies out of every kind of fruit imaginable so I really
doubt you are poisoning yourself with young wines but odd symptoms
should not be ignored. You did sound like you were descibing allergic
reaction symptoms; I am a first responder. You may be allergic to some
fruits in that juice so you need to be very careful.

Culturing yeast is tricky, but i doubt that is related.

Joe