Ep 001 - Methanol Part 1
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- čas přidán 4. 07. 2024
- Greetings all,
This is my first video, Part 1 of 2, and it is about how methanol is formed, and possible ways to stifle it's production.
Audio might be a bit wonky, still working out the kinks of microphone placement.
Thanks for watching!
Part 2 - • Ep 002 Methanol Part 2
Was just sent over from Still It. I'm here to learn.
found you on firewater bro! awesome videos!
Great stuff. Thank you for producing and sharing this series.
I also found you on firewater! I love the more “scholarly” approach to showing this and dispelling the myth of methanol
Aegir's Cauldron indeed. I love being talked dirty to with science.
john malpas you dirty positive azeotrope you ;)
@@aegirscauldron3483 omg im getting all hot and separated from my constituents..
What a great video! Thanks for taking the time to upload these as they're massively insightful. Your explanations are top quality, and I can't wait to go thru all the videos. Cheers!
Just found your channel, and what a content!! Great nuggets of knowledge here. Did you stopped to produce content or moved to another channel? Good luck on whatever!
Hey man. Found you on r/firewater. You were kind enough to give a lot of insight that I appreciated. Looking forward to watching all your videos
Great video Adam. It is the first one that I have seen explaining thoroughly how methanol is created and your part 2 is also great. A couple of questions- You mention mashing fast. What are you referring to? We heat water to boiling and then add the non-malted corn and rye (making bourbon). You say mash fast then boil so maybe you are referring to adding the grain to water (mashing?) and then boil after. We use direct heat so we do not "cook" the mash after we add grain but the water is still about 200 degrees F. Next- do you know about methanol derived from Agave? I know sugar has none but agave is plant-based and there is furfural. Same question about molasses. Finally, in part 2 you describe how/when methanol comes out on a pot still and a column. I assume the column is still on a pot not continuous? We use a pot with 2 doublers and that would be similar to a column with 2 plates so we should get more methanol at the end of the run? Awesome explanations! I am going to see your other videos because your explanations are thorough and SCIENCE, not myth passed along. Thank you!
Thanks Adam!
This makes me wish I had paid more attention in college chemistry.
same. it was only when i became a home distiller that chemistry became interesting again
ha! same here!
Hi Adam.
Is DIACETYL also a problem for spirits producer??
I'd love to watch a video about it.
It can be, depending on what kind of spirit you are trying to make, if you want something that has a creamy buttery flavour to it, diacetyl is one of the 2 compounds that will give you that flavour.
That's actually a really good idea for a video.
@@StillBehindTheBench As I told you before, my interset is to learn more about brewing beers. And your videos are helping me a lot.
Diacetyl is seen mostly as a problem among brewers. So, they all mention the diacetyl rest, in which you raise fermenting temperature 2 or 3 °c for 2 days.
Personally, I never eat straight butter.
There is no butter in my fridge. I guess I wouldn't recognise it's smell in beer, jaj.
You can probably give a good explanation.
Thanks for reading and answering.
Would pectinase help inhibit methanol production?
Yes in fact it would. If you can degrade the pectin before the pectin methylesterase enzymes have a chance to use it to create methanol, than you will prevent methanol from being created in the first place. Obviously some will be created, but much less than with not using it. Another option is to just boil the foodstuff, or at least take the temperature up to around 80C, that will denature any PME enzymes present, easier for a hobbyist to do than a professional, since we are working with much less volumes and masses.
@@StillBehindTheBench
Yeah cool.
I make a wine out of my kid’s leftover fruit from there school lunchboxes.
I freeze it, then when I have about 20kg’s, I’ll thaw, blend then boil it all… it’s surprisingly a nice wine/ brandy (as a base spirit for fruity liqueurs).
So I add pectinase to it, hence the question.
awesome vid, one question
From some source said add pectinase create more methanol some said lower
for example imgur.com/a/533NpOE
can you help?
I want you to know I am looking into this, and will make a correction video if it turns out that something I said is wrong.
@@StillBehindTheBench Thank you sir, I took it from book name “Artisan Distilling “. Im planning to make fruit brandy and after some brief research on methanol production I got confused.
Your channel is super btw. I cant seem to find scientific explanation and calculations elsewhere, Do you have any recommendations for me to study more about distillation?
Thanks
@@chanpimmanrojnagool4832 There is a book called Whisky Science: A Condensed Distillation which is a great source.