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| Bioenergy Archive for September 2002 |
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| 54 messages, last added Tue Nov 26 17:13:57 2002 |
[Date Index][Thread Index]
Re: Ethanol/methanol
Folks, Just mulling over all my unopened E-Mails and came accross this one
with yet another bit of mis-information when someone commented that--
'Nothing ferments to Methanol'-- So, heres my two cents worth on the
discussion.
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.
----- Original Message -----
From: "Tom Reed" <tombreed@attbi.com>
To: "Harmon Seaver" <hseaver@cybershamanix.com>; "Kevin Chisholm"
<kchisholm@ca.inter.net>
Cc: "Crispin" <crispin@newdawn.sz>; "Enid and George"
<mawnpaw@speedline.ca>; "Stoves" <stoves@crest.org>; "Ryan Chladny"
<rchladny@ualberta.ca>; "Claire" <claire@hcctraining.com>; "bioenergy"
<bioenergy@crest.org>
Sent: Monday, September 16, 2002 1:57 AM
Subject: Ethanol/methanol
> Dear Harmon and All:
>
> Harmon complained about mis-information, but added a little (and there may
> be some here.. absolute truth is elusive).
>
> ~~~~~~
> Fruit juices do make some methanol along with the ethanol when they
ferment.
> I was told that Schlivovitz (Plum Brandy) contains 2-3% methanol along
with
> the ethanol.
>
> Fortunately, the alcohol dehydrogenase that digests the ethanol passes the
> methanol through and out without problem.
>
> The standard remedy for accidentally drinking methanol is to drink
ethanol
> (to keep the enzymes quiet).
>
> If you drink straight methanol the enzyme converts the methanol to formic
> acid which can fry your eyeballs or kill you.
>
> Methanol is about four times as toxic as ethanol - and isn't intoxicating.
> So anyone setting out to get high on methanol will probably kill himself.
> Bad rap!
>
> The Merck Index (11th edition) says the usual fatal dose for methanol is
> 100-250 ml. Doe;sn't say for ethyl alacohol, but lists lots of references
> on toxicity, and we have all probably lost friends to good old EtOH.
>
> ----- Original Message -----
> From: "Harmon Seaver" <hseaver@cybershamanix.com>
> To: "Kevin Chisholm" <kchisholm@ca.inter.net>
> Cc: "Crispin" <crispin@newdawn.sz>; "Enid and George"
> <mawnpaw@speedline.ca>; "Stoves" <stoves@crest.org>; "Ryan Chladny"
> <rchladny@ualberta.ca>; "Claire" <claire@hcctraining.com>
> Sent: Saturday, September 14, 2002 7:20 AM
> Subject: Re: Acid and Homely Likker Was: Re: Gelling fuel with calcium
> acetate
>
>
> > Gee, an awful lot of misinformation about alcohol going around here.
> High
> > proof ethanol is not deadly, in fact when I was a student we used to
drink
> lab
> > alcohol (100% or 200 proof) ethanol. Pretty common among students, at
> least
> > those who have access to labs. Of course even scotch or vodka, whatever,
> can
> > kill you if you drink enough in a short time. Potatoes, btw, don't
ferment
> into
> > methanol -- nothing does. Potatoes are what vodka is made from.
> > Having grown up in moonshine country, I can assure you that most of
it,
> at
> > least here in the US, is pretty good stuff. Moonshiners who add acid or
> other
> > things like hot pepper really do so because the alchohol content of
their
> > product is too low and they need something to make it taste strong.
> > The term moonshine comes from the fact that it was often made at night
so
> no one
> > could see the smoke. Here in the US you will sometimes find bootleg
> alcohol
> > being sold in regular stores or bars in name brand bottles with
counterfit
> tax
> > stamps. Many people can't tell the difference, but I well recall
stopping
> in a
> > small town bar and ordering a shot of tequila -- it was pure corn
whiskey!
> Good
> > quality corn, but corn nonetheless. When I was a kid, the local sheriff
> used to
> > bring my dad gallon jugs of the best quality stuff they had seized in
> raids, a
> > lot of bootleggers have a real pride of craftsmanship.
> >
> >
> >
> > On Sat, Sep 14, 2002 at 09:29:53AM -0300, Kevin Chisholm wrote:
> > > Dear Crispin
> > >
> > > Thanks for your interesting backgrounder!!
> > >
> > > Newfie Screech is "store liquor" and is quite safe to
> > > drink... it is an average grade of Black Rum. It runs
> > > 40% Alcohol....
> > >
> > > Pot still likker.... moonshine.... can be very
> > > dangerous stuff; perhaps it is called "moonshine"
> > > because some of it will ensure that you never see teh
> > > light of day again!! Shine from potatoes is apparently
> > > particularily bad, because apparently, it ferments out
> > > to yield a relatively high percentage of methanol..
> > >
> > > Would anyone with a brewing background know why
> > > sulphuric acid is used in teh brewing industry? What is
> > > it intended to accomplish?
> > >
> > > ...del...
> > > > Here in Swaziland we have something caled Pikiliyeza which is a
blend
> of a
> > > > small amount of traditional sorghum brew, lots of home-brewed
> sugarcane
> > > > alcohol, a few spices and a liberal dose of battery acid (I am not
> > > > kidding). The name roughly means "The pick-axe is coming for your
> head". I
> > > > am pretty sure it would gell. Another local candidate translates as
> "Doors
> > > > to the mortuary".
> > > >
> > > > The guy who sells me diesel sells 600 litres of battery acid a month
> to the
> > > > local brewing industry in Manzini.
> > > >
> > > > Regards
> > > > Crispin the abstainer
> > >
> > > KIndest regards,
> > >
> > > Kevin Chisholm
> > >
> > > -
> > > Stoves List Archives and Website:
> > > http://www.crest.org/discussion/stoves/200209/
> > > http://crest.org/discussiongroups/resources/stoves/
> > > >
> > > Stoves List Moderators:
> > > Ron Larson, ronallarson@qwest.net
> > > Elsen L. Karstad, elk@wananchi.com www.chardust.com
> > >
> > > Other Biomass Stoves Events and Information:
> > > http://www.crest.org/articles/static/1/1010424940_7.html Bioenergy
> > > http://www.crest.org/articles/static/1/1011975339_7.html Gasification
> > > http://www.crest.org/articles/static/1/1011975672_7.html Carbon
> > >
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> > > >
> > > For information about CHAMBERS STOVES
> > >
>
>http://www.repp.org/discussiongroups/resources/stoves/Chambers/Chambers.htm
> >
> > --
> > Harmon Seaver
> > CyberShamanix
> > http://www.cybershamanix.com
> >
> > -
> > Stoves List Archives and Website:
> > http://www.crest.org/discussion/stoves/200209/
> > http://crest.org/discussiongroups/resources/stoves/
> > >
> > Stoves List Moderators:
> > Ron Larson, ronallarson@qwest.net
> > Elsen L. Karstad, elk@wananchi.com www.chardust.com
> >
> > Other Biomass Stoves Events and Information:
> > http://www.crest.org/articles/static/1/1010424940_7.html Bioenergy
> > http://www.crest.org/articles/static/1/1011975339_7.html Gasification
> > http://www.crest.org/articles/static/1/1011975672_7.html Carbon
> >
> > List-Post: <mailto:stoves@crest.org>
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> > List-Subscribe: <mailto:stoves-subscribe@crest.org>
> > >
> > For information about CHAMBERS STOVES
> >
>
>http://www.repp.org/discussiongroups/resources/stoves/Chambers/Chambers.htm
> >
> >
>
>
>
> -
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> http://www.crest.org/discussion/bioenergy/200207/
>
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> -
> Other Bioenergy Events and Information:
> http://www.bioenergy2002.org
> http://www.crest.org/articles/static/1/1010424940_7.html Bioenergy
> http://www.crest.org/articles/static/1/1011975339_7.html Gasification
> http://www.crest.org/articles/static/1/1011975672_7.html Carbon
>
-
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Other Bioenergy Events and Information:
http://www.bioenergy2002.org
http://www.crest.org/articles/static/1/1010424940_7.html Bioenergy
http://www.crest.org/articles/static/1/1011975339_7.html Gasification
http://www.crest.org/articles/static/1/1011975672_7.html Carbon
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