invisigoth wrote:as far as i know, methanol is in the fruits fright from the get go before they have had a single whiff of yeast. additional methanol can be formed from the breakdown of pectin. keep your yeast stress free fat and happy and the risk is reduced. i've read claims that using pectinase reduces additional methanol and that it increases it. so far the most credible paper i've read was this one:
http://ec.europa.eu/research/agriculture/pdf/books/a_study_on_the_possibilities_to_lower_the_content_of_methyl-alcohol_in_eau-de-vie_from_fruit.pdf
BackyardBrewer wrote:That is 168 pages of well researched and detailed heavy reading - care to summarise?
BackyardBrewer wrote:Also when you say "stress free" I'm looking at a week of 35° + and 37° tomorrow so ... Kind of pushing the definition of "stress free" yeast
;)
BackyardBrewer wrote:Thanks for the advice, you've made me paranoid I'm now making methanol poison, :-) but the figs are split into four 20L lots in the laundry, with the EC1118 wine yeast added.
BackyardBrewer wrote:Anyone see any problems with me doing incremental additions of fresh figs to each of the fermenters?
Any thoughts?
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