StillBehindTheBench - 2020-05-28
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 - https://youtu.be/_4DOSEkpzeg
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 ;)
@Aegir's Cauldron omg im getting all hot and separated from my constituents..
Great stuff. Thank you for producing and sharing this series.
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.
found you on firewater bro! awesome videos!
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.
Spencer Garrett - 2021-01-22
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!