Anything that decants below 78.4C is going to have methanol in it, I usually separate out the first 100ml or so that decants after 78.4C to play it safe.
I've been doing it for about 20 years, no poisoning cases yet. Home distillation has been legal in NZ since 1996.
This is actually a myth. I’ll have to see if I can find the papers I read but mass spectrometry has shown that methanol comes out throughout the entire process. The idea that things come out at their boiling temperature is a drastic oversimplification.
Methanol is really only present in significant amounts in fruit mashes because it comes from fermentation of pectin. Grain or sugar-derived alcohol barely has any at all.
The foreshots you throw out do have things that taste bad and which you would not want to drink much of, but even if you mixed it all back in and got drunk, it would be the same amount of all of those chemicals you’d get if you just drank the mash, which is itself basically just beer or wine.
We distillers are a lot more likely to burn our house down than any other form of injury.
> This is actually a myth. I’ll have to see if I can find the papers I read but mass spectrometry has shown that methanol comes out throughout the entire process. The idea that things come out at their boiling temperature is a drastic oversimplification.
Please do find those papers! They may be describing a radical new chemistry that I'm not familiar with.
To be clear - methanol boils at 64C and ethanol boils at 78C. Are you suggesting that in standard distillation, there is still some non-trace methanol coming over at 78C? If I personally observed that in a laboratory setting, I'd quickly assume measurement error or external contamination.
I suspect that the vapor of the mash is always a mix of the components, and even above the boiling point of methanol, it still produces a mixed vapor. At room temperature, all of the components produce some vapor and will evaporate. This continues as the temperature rises.
It's not clear to me that simple distillation of a methanol/ethanol mixture can produce either pure ethanol or pure methanol at any point, just as it's impossible to distill ethanol and water to pure ethanol (absolute alcohol) if the water is above a small percentage of the mixture.
Yup, distillation never produces a pure product. Cask-strength whiskeys contain quite a lot of water, even though nobody is stupid enough to distill at 100C. Even an industrial column still can't go over 96% ABV.
There is always some amount of vapor pressure, even below the boiling point of a substance. Otherwise, neither water nor alcohol would evaporate by themselves at room temperature! The temperature we call the "boiling point" is just the temperature at which the vapor pressure equals the ambient pressure.
You can't distill out pure methanol, as at the boiling point of methanol ethanol also has some vapor pressure, so you distill a mix. However above that boiling point you distilled out all methanol (with a mix of ethanol), and the remaining ethanol should be free from methanol.
This also matches what happens when distilling ethanol from water. You can't distill pure ethanol, but you csn distill ethanol-free water afterwards.
"This also matches what happens when distilling ethanol from water."
Right, normal commercial ethanol production is 95% EtOH, 5% H2O (the constant boiling mixture/azeotrope). That's good enough for most uses but not all. The only problem the average person would ever likely encounter from the residual H2O would be in the application of alcohol-based coatings such as shellac where it can cause whitish discoloration. Painters will occasionally use 99% EtOH which is substantially more expensive (removing that residual H2O requires an altogether different proxess).
>To be clear - methanol boils at 64C and ethanol boils at 78C. Are you suggesting that in standard distillation, there is still some non-trace methanol coming over at 78C?
From what I remember, the highest concentration of methanol is in the tails. That should tell you everything.
Yes. It doesnt work the way you think. When you mix chemicals together and then boil, the result isn’t that simple.
Think of it this way: ethanol boils at 78.5. Water at 100. But when I’m distilling, the first stuff out of the still is coming out at like 80/20 ethanol to water, long before I’m near 100C. The later stuff still has some ethanol in it, even as I near 100C. (You can easily measure while distilling.)
So why would it be surprising that methanol behaved that way as well?
Temperature is just an average, the individual molecules can have a higher or lower temperature and can therefore evaporate already below boiling point.
>They may be describing a radical new chemistry that I'm not familiar with.
It's probably pot still vs. reflux still. Chemists use fractionating columns to get better separation. Home distillers won't necessarily do so, so official advice has to assume they will not.
Yeah column stills exist for home use but they’re not very popular. They’re big and expensive and strip flavor. It’s probably because Home distilling, like home brewing, is largely focused on the craft side rather than trying to get drunk cheaply.
If you’re trying to get drunk cheaply, and without tasting liquor, you cannot beat the product and efficiency of a column still.
But I want my whiskey or apple brandy to have the characteristics of the mash I distill it from. A column still would reduce that.
I mean—depending how much methanol was in the mix to begin with…
It’s been a long time, but I thought there was a whole Raoult’s Law thing, about partial pressures in the vapor coming off the solution combining in proportion to each component’s molar fraction * its equilibrium vapor pressure (at that temperature, presumably). Or something.
Point being, if you’re starting with a bunch of volatiles in solution, there’d be quite a bit of smearing between fractions boiling off at any given temperature/pressure. And you’d be very unlikely to get clean fractions from a single distillation anywhere in that couple-dozen-degree range.
Probably mangled the description, but isn’t that why people do reflux columns?
I would assume it depends on what you are distilling.
If you are making brandy from clarified wine, it probably separates better than rotten grape mash.
It is still a continuum with some methanol molecules likely remaining even in the tails.
For all intents and purposes, the distiller's rule of thumb of throwing away the angels' share is still going to work because low methanol concentrations are never an issue —for the antidote for methanol is ethanol.
You throw away the foreshots because they also contain things like acetone that taste bad and may be harmful. They’re highly unpalatable so people can be relied on to do a sufficient job.
Also “Angel’s share” isn’t what you throw away, it’s what evaporates from the barrel when you age. What you throw away are the foreshots and parts of the heads and tails
From what I understood ethanol and methanol form an azeotrope and boil together at a mixed temperature. And the going blind stuff is just prohibition propaganda both to make home distilled alcohol seem dangerous and to scapegoat the fact that the government was actively poisoning "industrial" ethanol.
methanol and ethanol do not form an azeotrope with each other, they only (both, each) bind to water. that's why separation of methanol and ethanol by holding key temperatures works at all.
furthermore, the azeotrope effect only becomes relevant at concentrations beyond 90% alcohol. so when you're producing pure methanol and ethanol, then distillation won't cut it beyond 90+% as water+(m)ethanol then *at these high concentrations* boil and evaporate together. that's the grain of truth in your statement.
last not least going blind from methanol is _very_ real.
Methanol will certainly make you go blind if you consume it at too high a ratio, it just isn’t a risk when distilling because you can’t feasibly make that happen on accident and it would be hard to even do it on purpose. I think that’s what parent likely meant.
Look at it this way:
The boiling point of ammonia is -33 C.
Would you drink a jug of household cleaning ammonia just because it's been heated to +20C?
But anyway, I don't think there's hazardous levels left after normal distillation+cutting, the reason for not buying booze from some guy behind a barn usually has more to do with lead contamination risks.
I went to Bin Inn in Masterton NZ because it was supposedly where you could recycle a certain brand of glass jar. The guy running the place clearly had no idea what I was talking about but took them anyway because he was nuts. I was looking around the place a bit as I'd never been there before, not realising he was following me. I paused to read a bottle on the shelf and suddenly he was talking very loudly over my shoulder:
You shouldn't buy those, terribly expensive.
Oh I don't really drin...
Used to be a chap in here all the time, made his own, beautiful stuff.
Ok well like I say I'm not rea...
I can sell you everything you need, you should make your own gin, much cheaper.
Oh, so did you drink his stuff too?
Nah I'd never touch it.
What but you said it was beau...
Yeah he drank it and died.
Definitely up on the list of bizarre interactions I've had here.
This doesn’t make sense. Whether or not you have methanol depends on what you are distilling from. Distillation doesn’t create methanol and many sources of ethanol contain negligible methanol.
TBH, your assertion reads like chemistry word salad. It doesn’t parse.
As distillation continues the concentration of methanol drops.
The highest concentration is at the start. This is also generally full of undesirable flavours.
People also forget that ethanol competitively inhibits metabolism of methanol in a way that protects healthy adults from toxicity.
A safe alcoholic drink can have methanol in it, iirc it's about 80:1 ethanol:methanol by EU rules. And generally considered tolerable [0].
What is actually toxic is much higher ratios of methanol than that.
Unless you have severely f'd up your fermentables you shouldn't even have that much methanol in the starter!
This is why everyone is disagreeing with the safety in this thread.
It's also why people wonder why so many tourist destinations have been mixing methanol into alcoholic drinks. They probably could serve drunk people high concentrations relying on ethanol already in their blood and follow up drinks to stop noticeable harm.
Probably most adults could drink 5-10% methanol (if ethanol is about 50%) and never notice the toxicity.
Good question, I think it's to get people drunk and buying more drinks.
As opposed to the crowd sobering up and leaving.
But also I believe the bar (staff) often genuinely don't know what their serving is harmful.
I should have added the limit to safety at low levels of methanol is actually that your body processes ethanol much faster than methanol. So it's more that the crowd goes home and then hours later (once ethanol has been cleared) the methanol finally is picked up by the enzymes that makes it toxic. If they stay drunk (on ethanol) for days the methanol might have been excreted before being toxified.
I've never tasted it but from what I remember from high school chemistry class, it certainly smelled close enough to other alcohols, so I assume it would taste close enough as well.
TBH, I also had to do my own bit of googling because I barely drink alcohol to begin with, but it does look like "at the start", it's not very distinguishable from ethanol in taste and in effect.
If ethanol and methanol were readily distinguishable by taste, much fewer people would have died or gone blind drinking moonshine.
Whatever subtle differences exist between them are probably unnoticeable to people who are already drunk, not to mention drinking cocktails with all sorts of other flavors mixed in.
If places are really sketchy, they might be mixing in partially treated industrial or "denatured" alcohol, which has poisonous quantities of methanol and bitterants but are also like 90% ethanol
It seems to parse just fine? They create some unknown mixture of methanol/ethanol (who knows what the ratio is, who cares, like you said, depends what you're making it from) and then raise it past the boiling point of methanol, throwing away everything that comes over while still under the boiling point of ethanol. It sounds like basic distillation to me.
Hey I've been wanting to get into home distilling for years but haven't found any good resources to start. Do you know of any books or other print resources that I should look at to learn what I need to learn before starting?
Actually happening in Australia, almost any smoker buys illegally imported cigarettes at a quarter of the price ($10/15ish vs $50/$60) a pack. Pure government tax hikes created the most ripe opportunity for criminal orgs in such a long time.
There are plenty of public interest limitations on free speech. Food labels, cigarette warnings, deceptive ad laws. Regulating addictive social media isn't really an outlier here.
The parent comment set up a false choice and then had to adapt to the response calling their bluff.
The issue isn’t with reading or consuming content, as was set up in the challenge above.
The issue is with designing feeds and surfacing content in ways that take advantage of our brains.
As an analogy, loot boxes in video games, and slot machines come to mind. Both are designed to leverage behavioral psychology, and this design choice directly results in compulsive behavior amongst users.
I think one advantage is you can directly appeal a court ruling. To challenge an administrative order you need to sue the government. In some cases, you need to sue the government in a separate trial first, in order to get permission to start suing them for cause in another one.
Another advantage as the other reply has mentioned is that courts have broad authority but must narrow the effect of their rulings to the minimum necessary to address the suit. In this case it would certainly lead to 4Chan being blocked by UK ISPs by order of a UK court. I think even 4Chan would be fine with that.
If you don't see any difference between people who won US presidential elections and those appointed for political favoritism, then I don't know what to tell you. Also, if you look at the current state of the UK vs US and don't see any difference then you need to get out more.
I don't see how it's fundamentally any different to mailing someone harassing messages or distressing objects.
Sure, in this context the person who mails the item is the one instigating the harassment but it's the postal network that's facilitating it and actually performing the "last mile" of harassment.
The very first time it happened X is likely off the hook.
However notification plays a role here, there’s a bunch of things the post office does if someone tries to use them to do this regularly and you ask the post office to do something. The issue therefore is if people complain and then X does absolutely nothing while having a plethora of reasonable options to stop this harassment.
You may file PS Form 1500 at a local Post Office to prevent receipt of unwanted obscene materials in the mail or to stop receipt of "obscene" materials in the mail. The Post Office offers two programs to help you protect yourself (and your eligible minor children).
Personally, I’ve got fatigue at the phrase “AI slop”. It’s used as a catch all to dismiss the content due to the source, regardless of the quality or suitability when taken in context.
Just like everything else these days the responses skew towards both extremes on the spectrum and people hand waving away the advancements is just as annoying as those who are zealots on the other end.
The US has a FIFO rule but it only applies once you reach the stop sign itself, so the FIFO is never very deep. Yielding to the person to your right is the tiebreaker if you get there at exactly the same time.
I have seen an increased number of drivers have no idea how to handle 4-way stops, but the rule is relatively simple in practice.
I've been doing it for about 20 years, no poisoning cases yet. Home distillation has been legal in NZ since 1996.
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