No More Hangovers!

[MickDundee]

https://cleanwine.co.uk/

Clean Wine’s special formula treats wine in a way which reduces, and even eliminates, the effects of a hangover after drinking it. And what’s better still, it does this at a minimal cost of just 7 pence per glass of wine, with one Clean Wine bottle treating around 100 glasses of wine!

It works by a process of “cleaning” the wine by safely removing chemical compounds that are known to aggravate hangovers. The chemicals are found, to a lesser extent generally, in other alcoholic drinks and so, despite the name, Clean Wine will treat other beverages, to varying degrees.

I was expecting the label to look like this:

 

[Chippy_Tea]

A bit off topic as this is the beer forums.
I have said this before in the forum, since making my own wine i have never had a hangover, i don't suffer from hangovers every time i drink but when i drink shop bought wine especially at the cheap end of the price scale i definitely have had them, i have often wondered if its something in commercial wine that may cause it.

 

[Djweeble]

From what I remember from local production in Saudi Arabia there are two different alcohols generated in the fermentation process, one of which is a poison, methanol, and is commonly known as wood alcohol. If you remove this, you can drink as much as you like and not get a hangover. I have personally tested this principle many times, and can confirm it to be true !
Most commercial producers don't discard the wood alcohol when they "purify" their base product, as it would reduce the amount they have for sale, and so increase their costs. Instead they just let you lightly poison yourselves, and get rich on your pain !

As we're not allowed to discuss the method used, but I assume everyone will know about it anyway, all I will say is that wood alcohol has a lower evaporation point, 64.7 °C, than the non-poisonous variety, so can be easily removed with the right apparatus and a thermometer

If you were to heat your beer to this temperature and hold it there for about 3 to 5 minutes, most of the wood alcohol would evaporate, but you would also pasteurise the beer.

 

[The-Engineer-That-Brews]

Most commercial producers don't discard the wood alcohol when they "purify" their base product, as it would reduce the amount they have for sale, and so increase their costs. Instead they just let you lightly poison yourselves, and get rich on your pain !

Oh really? please do share your evidence of this bold assertion...

 

[The-Engineer-That-Brews]

Meanwhile, here are the permissible levels of methanol in wine production, that are set by different regulators.
I should imagine that what goes on in Saudi Arabia is slightly different. In several ways.

 

[Djweeble]

Oh really? please do share your evidence of this bold assertion...

Well if you've been hungover after drinking any commercial brew...... compare that to drinking a skinfull of 60%ABV and not being hungover..... and it's a good assertion to come to, as for evidence, it's also been publicised in various manuals and documents for years !

By the way, those permissible methanol levels are more than enough to give you a hangover after drinking a reasonable quantity of any brew, but if you completely remove it, you don't get the hangover........ what else would explain it ?

I personally turned out around 6500 litres of end product over the years in KSA, and never had a problem, but I and many others were always very careful about temperatures, and made sure I removed the methanol in the "later stages"

 

[The-Engineer-That-Brews]

If you were to heat your beer to this temperature and hold it there for about 3 to 5 minutes, most of the wood alcohol would evaporate, but you would also pasteurise the beer.

Well that's a very interesting suggestion.

 

[The-Engineer-That-Brews]

I personally turned out around 6500 litres of end product over the years in KSA,

I should imagine that if the Mutawa found out, a hangover would be the least of your problems.

 

[Chippy_Tea]

I always assumed the main reason we get hangovers is dehydration.




Things to consider

Alcohol is the obvious culprit behind a hangover.

But it isn’t always the alcohol itself. Its diuretic or dehydrating effects actually cause most hangover symptoms.

Chemicals called congeners can also cause more intense hangovers.


Why does alcohol do this?

Alcohol has a wide range of effects on your body, many of which contribute to hangover symptoms.

Some of these include:

• Dehydration. Alcohol is a diuretic, which means it makes you pee more often. As such, it’s easier to become dehydrated both during and after drinking. Dehydration is one of the main causes of headaches, dizziness, and, of course, thirst.
• Gastrointestinal effects. Alcohol causes irritation and increases acid production in your digestive system. Depending on how much you drink, alcohol can also speed up or slow down the passage of food matter through your gastrointestinal tract. These effects are associated with nausea, vomiting, and diarrhea.
• Electrolyte imbalance. Alcohol intake affects your body’s electrolyte levels. Electrolyte imbalances may contribute to headaches, irritability, and weakness.
• Immune system effects. Drinking alcohol may impair your immune system. A wide range of hangover symptoms, including nausea, decreased appetite, and inability to concentrate may be related to temporary changes in immune system function caused by alcohol.
• Low blood sugar (hypoglycemia). Drinking limits the production of sugar (glucose) in the body. Low blood sugar is associated with fatigue, dizziness, and irritability.
• Dilated blood vessels (vasodilation). When you drink, your blood vessels widen. This effect, known as vasodilation, is associated with headaches.
• Difficulty sleeping. Although drinking too much can leave you feeling sleepy, it also prevents high-quality sleep, and may cause you to wake up in the night. The next day, you might feel drowsier than usual.

https://www.healthline.com/health/what-causes-a-hangover#overview

 

[The-Engineer-That-Brews]

Evening @Chippy_Tea :-)
One thing‘s for sure: they get worse as you get older...

 

[Chippy_Tea]

I havent had a hangover sinse making my own wine we discussed this at length years ago and the only thing i could come up with is maybe they use different chemicals in commercial wine where we use almost non in supermarket juice wines etc.

This could of course be a load of rubbish but i still get a bit of a bad head if i drink wine from the supermarket as opposed to the kits and juice wines i have made.

 

[Djweeble]

I should imagine that if the Mutawa found out, a hangover would be the least of your problems.

Fortunately, the Mutawa were not allowed inside the compound, two of them tried once, but only one of them went home after the military guarding the place had stopped them "dead" in their tracks !
The whole compound had military and diplomatic immunity.

 

[Djweeble]

I always assumed the main reason we get hangovers is dehydration.

Things to consider
Alcohol is the obvious culprit behind a hangover.
But it isn’t always the alcohol itself. Its diuretic or dehydrating effects actually cause most hangover symptoms.
Chemicals called congeners can also cause more intense hangovers.
Why does alcohol do this?
Alcohol has a wide range of effects on your body, many of which contribute to hangover symptoms.
https://www.healthline.com/health/what-causes-a-hangover#overview

I would agree with alcohol being the culprit, and even with the methanol removed we did still get dehydrated, though it really did not seem anywhere as bad as with "commercial" stuff, maybe the methanol has a bigger dehydrating effect than the ethanol.

One thing I can say with absolute certainty though, even after getting so legless on the stuff that I had to be carried home and put to bed...... happened more than a few times...... apart from a very dry mouth, there were never any of the other common hangover effects the morning after.

 

[Satellitemark]

Hi Guys,

Sorry to divert the topic but it is important, on Monday evening I had a undiagnosed episode resulting in a ambulance ride and hospital admission which resembles a case of methanol poisoning, over the course on Saturday and Sunday nights i consumed 2l of wilko Mexican twocan made with both yeasts and 1 kg of dextrose and 2 X 750 ml bottles of brewferms special belge made in the normal fashion.

Is there any thing I could of done brewing these beers that could of caused an increased level of methanol to be created ?

Thanks for your time,

Mark