Home Distillation of Alcohol (Homemade Alcohol to Drink) #poteen, #homemade #alcohol, #stills,


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Methanol & Other Impurities

Methanol is formed when fermenting beverages high in pectins – eg grapes and berries. Starting with a grain or sugar based wort, in a clean fermentor with a yeast culture from a well aereated source will result in small/none formed.
Carl from Hambletonbard (makers of Alcotec yeasts) details.

    Methanol, you will typically get around 2 or 3 parts per million (or milligrams per litre if you prefer) of methanol produced during fermentation of a standard 6kg type Alcotec – this is extremely low even compared to commercial products. We don’t have a great deal of data on methanol because whenever we have tested for it we have got extremely low results.

Mike explains about the pectin.

    The methanol comes from the pectin, which mainly composed of methyl esters of galactose. When pectin breaks down, by enzymes introduced by microorganisms, or deliberately introduced, the methyl esters combine with water to produce methanol, so the aim should be to leave the pectin well alone if you can.

    I think Jack would agree that what he means is that fermenting at a high temperature, or adding pectin enzyme, or trying for an abv higher than 12% all increase the risk of methanol being produced, so his advice about low temperature fermentation, adding no exra enzymes, and a target lower than 12%abv is all good stuff.


You are already being exposed to methanol from other sources. Some fruit juices are naturally high in methanol – for example apple juice can have 0.2-0.3% methanol, or if derived from pulp by enzymatic degradation, the levels can be 2 to 3 times higher.

The lethal dose of methanol is at least 100 ml that is equal to about 80000 mg or you need 27000 liters of mash at least to get that amount.

also from the webpage: “Dietary surveys have shown that an extreme consumer of orange juice drinks slightly over 2 litres/day. The estimated maximum intake of methanol based on this consumption would be 455 mg for a 60 kg adult which is below the maximum advisory intake of 600 mg per day for a 60 kg adult, recommended by the Department of Health.”

So if we stay under 600 mg per day we are safe, that’s the same as 200 liters of mash per day or about 70 liters of 40% alcohol per day if you weight is 60 kg.

total amount of methanol in mash expressed in ml is about 0.1 ml = nothing.


Jack comments.

    The Long Ashton Research Station did some studies that showed that ciders and apple juices clarified with pectic enzymes are higher in methanol due to the demethylation of juice pectins. The methanol content varied from 10 to 400 ppm in the test samples. I don’t know which fruits are highest/lowest in pectin content, but apples are commonly considered the highest.

    This is why all the old books on cider making refer to a condition called “apple palsey” – it’s the massively painfull hangover from the high methanol content. In order to prevent this (I’m sure distilling the pectin turns it into methanol) distillers must fully clarify any fruit wine before cooking it. Rather than use clarifiers, put the wine into 2 or 4 liter plastic jugs (only filled half full) and freeze them solid, then thaw them out, this will result in perfectly clear (and chill- stabilized) wine ready for distilling. After the thawing is complete or maybe as much as a week after, the wine will be crystal clear.

Stephen Alexander reports that commercial spirits contain small levels of methanol. ‘Food Chemistry’ by Belitz more methanol is produced in fruit fermentation than in grains. Brewers do not remove the methanol in beer and wine because methanol is not especially toxic at low concentrations. You are looking at between 0.4%-1% methanol in wines and brandies and smaller amounts in beers. Distillers remove almost all the methanol in most cases. Ever notice how vodka produces clean hangovers and wines (particularly reds) give you very nasty hangovers? Methanol. That, and dehydration!

Methanol is an especially nasty type of alcohol because the body tries to break it down the same way it metabolizes, or breaks down, ethanol, the type of alcohol in beer, wine and other drinks. Metabolizing ethanol produces chemicals less toxic to the body than alcohol. Unfortunately, if the same chemical action is performed on methanol the result is formic acid, lactic acid and formaldehyde.

Formaldehyde attacks nerve cells, especially the optic nerve and can damage the liver and kidneys. Formic acid and lactic acid also attack the kidneys and liver. Most people who have drunk methanol die of severe and sudden kidney and liver failure.

Chronic methanol drinking will cause optical damage. The stories of moonshine causing blindness comes from U.S. prohibition times where some bootleggers used to cut moonshine with methylated spirits to increase profit.

Gregory writes:

    It isn’t the yeast that controls methanol, it’s what you’re fermenting. I believe yeast has very limited metabolic pathways around methanol. Quoting from http://www.madsci.org/posts/archives/jul2000/965090996.Bc.r.html –

    “Basically it can be produced biologically in 2 ways; through the oxidation of methane by methane monooxygenase, or by the reduction of formaldehyde, by methanol dehydrogenase (and this reaction normally works in the reverse direction).

    It’s true that some methanol can be produced during fermentation, but this is not derived from the ethanol or by carbohydrate oxidation. It is produced in small amounts, either by non-enzymatic reactions or through the reduction of formaldehyde.”

    Methane isn’t present in our washes, so the culprit is formaldehyde. I believe the pectins in fruit are methylated and can break down in the wash into formaldehyde. But so long as your wash has only pure fermentable carbohydrates, you can expect essentially zero methanol. There’s a bit more in this discussion of methanol here: http://yarchive.net/med/methanol_poisoning.html

    Ethyl acetate, OTOH, is produced spontaneously whenever acetate is present with ethanol. There are several possible sources of acetate during fermentation. In general, acetate is formed by oxidation of ethanol. (In fact, acetate is the ‘end-product’ of our own metabolism of ethanol). In fermentation, oxidation of ethanol into acetate can happen as a result of desperate yeast metabolizing its own ethanol, or by contamination with other yeasts or bacteria.

    http://homedistiller.org ?>

Homemade Honey and Aloe Facial Cleanser – Live Simply #homemade #facial #cream


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Homemade Honey and Aloe Facial Cleanser

The beauty of making homemade products is found in the simplicity of the ingredients!

The simplest food ingredients usually create the most delicious meals. The same concept proves true when it comes to making homemade products. That s why I often use the words five ingredients or easy to describe recipes posted on Live Simply. It s not a Pinterest tactic; rather, a way to showcase how something that seems so complicated (like cooking a homemade dinner or making hand soap) is incredibly easy to take responsibility for at home.

As a society, we ve become accustomed to life being too complicated, which has led to the mentality that we must rely on someone else (AKA: a big company) to make our dinners or nourish our skin. These are products our great-grandma knew how to make before commercials started telling her grandchildren that making anything at home is far too complicated and time-consuming for the average person.

Mr. Advertiser, we re taking our cooking, hand soap. and facial cleanser back!

Today s DIY beauty product is super easy to make. So easy you ll only need three ingredients, and zero fancy tools!

As cooler weather approaches, not only do I start to think about a wardrobe change (I’m starting a capsule wardrobe this season, wish me luck!), but also about changes to my skincare routine. Just like our body needs different food nutrients depending on the season (heartier meals in the cooler months and lighter meals in the warmer months), I believe it s important to change up our skincare food nutrients, too.

In the warmer months, when Florida becomes a free sauna (think: lots of sweat and dirt!), I use a product that will scrub away the gunk. This is when I turn to a soapy cleanser like my honey face wash. In the cooler months, when I don t sweat nearly as much and the outside air is drier, I turn to a gentle method to cleanse my face, like a honey and aloe cleanser. Since it s officially fall (I ve got my boots ready, come on Florida!!). let s turn our attention toward this gentle cleanser.

Before I share the recipe, let s take a look at the simple ingredient list:

Aloe Vera Gel: Aloe vera is a common ingredient used to treat sunburns due to its soothing and antioxidant properties. Since we know aloe is great for the skin, why not add it to a daily face cleanser? If you re interested in some of the benefits of aloe vera, this article from Mind Body Green is very insightful .

Raw Honey: Raw honey is simply honey that hasn’t been pasteurized. Due to the lack of pasteurization (heating), raw honey is naturally rich in antibacterial and probiotic properties. Honey is also gentle on sensitive skin, but tough enough to remove dirt and other impurities. If you can t find raw honey in your area (although many stores/markets now sell raw honey, so take a look before dismissing this ingredient), pasteurized honey may be used.

Nourishing Oil: Finally, what would a good face cleanser be without a nourishing oil? Since oil dissolves oil, it’s only natural to add a nourishing oil to a homemade facial cleanser.

And now that our skin is ready for the cool weather, maybe it s time to bring back the Pumpkin Spice Latte ?

Good idea, my friend, good idea!

Combine all the ingredients. That’s it!

This cleanser can be stored in a sealed jar (I use a Mason jar) or a soap dispenser. Either method works, it’s completely up to you. If you’re using a jar, I recommend using a spoon to scoop the cleanser into your hand to avoid introducing bacteria to the cleanser. Store the cleanser at room temperature for a couple of months. If you’re using fresh aloe, store the cleanser in the fridge since the aloe may spoil quickly. I use a nourishing oil in this recipe, but you can still make a great cleanser without it (hence the optional clause).

!To Use:

Shake the cleanser. Apply a small amount of cleanser to our hand, then massage the cleanser on your face. Allow the cleanser to sit for about a minute total, just to absorb the wonderful qualities of the ingredients. Using a damp wipe, gently remove the cleanser, rinsing the wipe as needed.

Recipe Notes

The “where to buy” links provide links to the actual products I use. As always, I recommend shopping around online and at local stores for the best prices and products you love. Find my favorite DIY ingredients and tools, here .

I follow this cleanser with apple cider vinegar toner and a moisturizer. I use a cleanser in the evening, and simply rinse my face with water in the morning.

More DIYs You May Like:

If you make this recipe, be sure to snap a photo and hashtag it #LIVESIMPLYBLOG. I’d love to see what you make!

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Toni Bacon says:

My daughter has battled acne and eczema on her face for years. We ve tried so many treatments/medicines to balance the two out. A few weeks ago we started your DIY regimen of the honey/castille soap cleanser, apple cider toner and honey/aloe wash. Her skin looks amazing! Thank you so much for sharing your recipes. We ve even shared with friends who are also using and having equally good results. It s much cheaper and it s all natural.

That s so exciting, Toni! Thank you so much for sharing. I m so glad the switch to natural products has made such a huge difference for her!

I can t wait to try this. I am always buying random cleansers and really want to find a natural way to clean my face.

About The Site

I’m about cooking real food (usually with my two little helpers), great books, morning coffee and afternoon chocolate, DIY projects, and most of all simplifying our life.

DIY Disclaimer

The DIY recipes on this website are based on my personal experiences. I am not a trained chemist, cleaning specialist, or skincare expert. The DIY recipes shared on this website haven’t been tested in a lab. Information about my products or recipes haven’t been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Please consult a doctor or specialist for specific concerns about any skincare issues, cleaning products, or dietary needs. Please use your discretion, based on your own research, when making homemade products.

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