Methanol

[phoenix68]

I read on a recent post that fermenting starch produces methanol which is obviously poisonous and causes things such as blindness.
Is this true that fermenting starch produces methanol if so should potato's be avoided,what other fruits etc could lead to this.
Has anyone got any thoughts or knolage on this subject.

Cheers Graham

 

[evanvine]

I always thought that starch had to be converted into sugar before it could be fermented.
EG. Mashing malted barley!

 

[jamesb]

I read on a recent post that fermenting starch produces methanol which is obviously poisonous and causes things such as blindness.
Is this true that fermenting starch produces methanol if so should potato's be avoided,what other fruits etc could lead to this.
Has anyone got any thoughts or knolage on this subject.
Cheers Graham

Starch doesn't ferment :wha:

Most yeasts, whether ale or wine will produce higher alcohols such as methanol. However, they're in such small quantities that it's fine to drink. When you d****ll anything badly, it will concentrate these alcohols and make it dangerous to drink.

That's as much as we can say for d**********n on here. It's one reason why it's illegal.

 

[phoenix68]

My thoughts too, I believe the Japanese use a fungus to convert rice starch to sugar to make sarky.I'm still interested in how to avoid making methanol though for the obvious health reasons.

Cheers Graham.

 

[phoenix68]

I read on a recent post that fermenting starch produces methanol which is obviously poisonous and causes things such as blindness.
Is this true that fermenting starch produces methanol if so should potato's be avoided,what other fruits etc could lead to this.
Has anyone got any thoughts or knolage on this subject.
Cheers Graham

Starch doesn't ferment :wha:

Most yeasts, whether ale or wine will produce higher alcohols such as methanol. However, they're in such small quantities that it's fine to drink. When you d****ll anything badly, it will concentrate these alcohols and make it dangerous to drink.

That's as much as we can say for d**********n on here. It's one reason why it's illegal.

Thanks James a recent post on pumpkin wine had got me a little worried, I can drink my wine without any concern now you have put my mind to rest.

Cheers Graham.

 

[evanvine]

It's one reason why it's illegal.

Plus the fact that HMRC gets cheated out of duty!

still interested in how to avoid making methanol though for the obvious health reasons..

Most yeasts, whether ale or wine will produce higher alcohols such as methanol. However, they're in such small quantities that it's fine to drink...

There's your answer phoenix68

 

[Moley]

I believe the Japanese use a fungus to convert rice starch to sugar to make sarky.

You can buy it from your HBS or from online suppliers if making wines from starchy ingredients such as spuds or parsnips, it's called Amylase and is used in much the same way as pectolase.

 

[phoenix68]

How long dose this take to work Moley,do you use it before or during fermentation.Dose this stop the famous parsnip haze that i have read about.
I've got three rows of parsnips growing in my raised beds.

Thanks Graham.

 

[Moley]

Use it right from the start of fermentation.

Parsnips should be boiled until just soft, but not mushy, or you might get those clearing problems. Amylase should prevent a starch haze.

For winemaking, don't pick your parsnips until they've seen some frost.

 

[Aleman]

Most yeasts, whether ale or wine will produce higher alcohols such as methanol.

<pedant=On>
Technically as Methanol is CH3OH it isn't actually a higher alcohol like propanol (C3H7OH), butanol (C4H9OH) etc
</pedant>

It is bloody nasty stuff though, good thing for us is that fermentation produces damn little of it (<0.01% IIRC) . . . it is during D*********n that more is produced as the ethanol is hydrolysed (with the heat plus dodgy conditions) to form a lot more . . . .

 

[phoenix68]

Hi, thanks for your answers on this one I've had the word methanol going round in my head, ever since I read an article on here about pumpkin wine.
You have now put my mind to rest;its very reassuring to have Alemans knowledge chemistry behind the answer.
Moley I will buy some Amylase as soon as I can track it down my parsnips have now had two light frosts will this be good enough or is it best wait till after Christmas's.

Thanks for the advise guys,Graham.

 

[Moley]

my parsnips have now had two light frosts will this be good enough or is it best wait till after Christmas?

I need to find a link to see what the frost does to the starch, but usual advice I have read seems to be to leave them until the New Year.

 

[greencheapsk8]

Well sorry for the worry i have caused, that was my post

I realise now were that idea got into my head.
Anybody seen the old "Great Escape"?
they make a crude wine out of potatoes, then D******L it.
A few people then go blind.
I realised when i watched it the other day.

Soo it is the big bad D causing the problems