Homebrewing Safety and Methanol 

And it's a relief to know that one of the common treatments for methanol poisoning is by consuming ethonol. If you're interested in understanding the science behind this, ethonol is a competitive inhibitor and it more effectively binds and saturates the alcohol dehydrogenase enzyme which blocks the binding of methanol. This allows the methanol to be excreted by the kidneys without being coverted to the toxic metabolites known as formaldehyde and formic acid. Formic acid can lower the ph levels of blood and tissue fluids. Increasing acidity of tissue fluids denatures proteins and the proteins found in the cell membranes of the optic nerves are very sensitive to alterations of ph levels. Therefor, formic acid can cause irreversible damage to the optic nerve, causing blindness by preventing the brain from receiving visual information. Formic acid also acts as an inhibitor to a mitochondrial enzyme called complex IV which is required in the synthesis of ATP. This prevents the further production of ATP which is the energy currency for our cells. Without energy, regional cell death occurs, known as hypoxia. Hypoxia is an absence of enough oxygen in the tissue to sustain bodily functions. So basically, methanol causes damage to the part of our eyes that are responsible for the nerve signaling to the part of the brain that receives and processes visual data which is what allows us to see, resulting in irreversible blindness

now that is good information. you were on the trick for someone like me is good. I was able to keep my mind on your talk.

You're such a nice guy I think it'd be a lot of fun to chill with you.. I made some wine but it tasted too yeasty cuz I put extra yeast and also didn't wait long enough it was my bad.. Thank you for this video it's informative.

with the home brew wine, is there anyway bacteria/boltulism can get inside if i leave the cap a little screwed on?? It’s not on all the way so CO2 can escape

6:25 You think if I was an adult I'd be watching how to make alcohol with no equipment in a way that could be hidden in my closet?

I was making some homebrew with my friends method.With all due respect ,that the dude seems drunk already. Should I trust it?

Love you!!! Seriously!! I am making my beers and cider for a while now.people are like ...yeah if you use the wrong yeast you will only get methanol!! It is bulls....!! I have used natural yeast.bread yeast.wine yeast.champagne yeast.it is safe as long as you won't distillate your beers cider or wine!!

Sorry to be a bummer but boiling your home brew will either evaporate all alcohol or will leave a little amount of methanol. When these alcohols are combined they form a mixture that will mostly evaporate at the same range of temperatures.. So you can't separate them unless you distill and throw the first couple of mls.

I made it in prison using bread for yeast and i never got sick. / Now, during quarantine, i've found myself making my own "stash" out of neccesity.

Great video, very informative. I was wondering if I were to make a home brew could I use regular bread yeast and still distill it?

Thanks sir - also keep up the good work and fan service, can't wait to see your channel on the front page eventually.

What are my risks of botulism if I'm making a basic batch, the yeast, sugar and juice, with the bottle cap. I'm worried to drink ig out of fear of botulism. Also, how do you store if after, how long does it last?

Hey platt, I've made wine before with 100% grape juice and decent bit. Of yeast, with about cup and a half of sugar in a bottle, let it sit for about 6 days and yeast stop fermenting it smelled like a killer wine didn't let it age too much it was amazing wine. However I was wondering if I could put water in a jug this time and mix my yeast and sugar up let it ferment, then when fermentation is done I can add kool aid for a little bit of a wild drink. I've seen videos about people doing it was just wondering if it was a decent idea considering I wanna spice up my flavored drinks and only trust muh boi platt

I distilled some fermented rum wash of molasses and raw cane sugar, 2.5 gallons. I forgot to toss the heads lol...I googled boiling it off and people say that’s a bad idea and others saw there’s not that much methanol. Is there anything I can do?

Methanol is in all alcohol including beer only difference with spirits as you can control removing it but not entirely because it's throughout the entire process you making RU-vid should understand that there will be a minority of wankers and you're letting them wankers get to you you should ignore them and carry on you're giving them mileage by making comment about it

Platt my first few jugs of booze turned out great. Was wondering if I should throw out a jug of white grape juice that fermented over the cap? I had it on loose but i guess it bubbled over while i was asleep last night. I made sure to steralize my hands then took a paper towel and wiped off the brown overflow. Should I toss that or keep it? No funky smells, just a little spillage

Home brewing does produce minute quantities of methanol - the digestion reaction of pectin from fruits, specifically ones that are more on the unripe side, breaks down into several compounds, methanol being one of them

This is what i tell everyone throw out the heads if your cooking off 5+ gallons wash yes still do it but even if you didn't it would be so diluted you would probably die of alcohol poisoning before the methanol would do anything to you but the more methanol you leave in your liquor the worse your hangover will be the daily allowance of methanol is about 2 milliliters..... but it depends on how you collect it..... methanol will give you the worst hangover of your life Applejack is a Frozen hard apple cider distillation process leaving the methanol in....... it was invented during the colonial times..... The Hangover was given the name Apple palsy.....its a thing

This is just fine and dandy! But I will keep looking for methods of removing even the slightest amount of methadone. Even if it means concentrating it first, and then removing it. To me, the brewers who filters and purifies their stuff are the only good ones. With this boom of Ales and beer and brewing, so many want to make money from labelling themselves "local brewers". Meanwhile they feed ppl poison. Unfiltered beer that is.

You say "concentrated" but concentration is relevant to consumption. 12 beers vs 12 shots yield same methanol when consumed.

If I followed the recipe from your first video, would one round of freeze distillation be safe or is that stepping into dangerous methanol territory?

Very informal and high quality video... Classic youtube non of the fluf all of the bang!

Made a bad batch on my 1st time. Not your fault I should of pasteurized and decanted it. But I got pretty sick wont lie.

my fear of my wine having methanol in it is gone now. But still, if you are sipping on something that has dangerous amounts of methanol, what are the warning signs of it?

but if everything is rinsed and you only use sugar, water and yeast and don’t distill it, is it then safe? also i would like to know how important it is to rinse all equipment, thanks!

Thanks for your instructions. Just one question, do you have any idea if there is any device (like PH meter) that can detect the percentage of Methanol in a home-brewed wine in the market?

Cheers mate always wondered about these risks and now it's more clear.

Quality info platt, I've a question, i throwed some raw cane juice and a bit of sugar with yeast and i distilled it too but the lid isn't tight enough and i didn't airlocked it enough but after some days i boiled(distilled) that shit out and it's burning blue flame, can i mix with water and drink it?? is that safe? didn't added any chemical or anything

Hey plat the video on how to make booze at home, how much would you suggest to consume? Would u cause damage if you consumed the entire bottle?

Hey, I was wondering if I ran my alcohol through a carbon filter would that lower the amount of alcohol and also would it help prevent methanol poisoning as activated charcoal can diffuse most poisons... wouldn't the water sugar and yeast not produce any methanol

I had a friend who distilled with a small operation inside his house. It takes just a tiny bit of scientific knowledge to remove the "heads" and "tails", as it were.

Thanks for the info. One question tho, i wanted to make some wild blueberry liquor at home and there are 2 main recipes, one with blueberries with sugar for 10-12 days or more then add the ethylic alcohol 96 C. The other (which i used) is with bluberries + alcohol and sit for 10-12 days then add a simple syrup that basically water + sugar to dilute it from 96 to around 30-35 degrees. Is there any concerns of methanol poisoning in the second recipe that i used with alcohol and berries? The first days when i opened the jar it had a little pressure but now after 5 days the pressure is gone. I looked a lot for this info but cant find it anywhere. Thanks again

I've always known how to make wine my process is a little different I use a teaspoon of yeast and two cups of sugar sometimes I mix the yeast in some warm water sometimes I don't anyway I I shake it up for quite a while then close the lid put it to my ear barely crack until I hear a hiss then I let it sit for at least 2 months without touching sometimes three but I don't put it in the fridge yet I decant it through coffee filters clean out my original juice bottle then pour it back I then close the lid all the way and put it back in a dark cupboard and age it for another week or so then decant a second time and either put it back in the cupboard or the fridge to chill the yeast will eventually stop on its own and the wine always comes out great taste wise and alcohol percentage wise apple always comes out the strongest idk why I use the same process I have two half gallons of cranberry apple and a gallon of apple ready now

Is methanol an issue with roughly a gallon of homemade cider?

Superb explanation with references. Good video. 👍

just buy a beer for a dollar at the store

I couldn't find any grape juice at my local store, so I used a pineapple grape cocktail juice. It's currently fermenting right now, would this be any more dangerous/less effective than to just using regular grape juice?

Isnt heat distillation at home illegal anyway?

Hey Platt thanx for the video man i would want to know what if i used the same ingredients but with only half a liter ? i mean would methanol be in more qty ? also is it even safe to drink or should i just add some water ?

If I make a homemade wine and distill it in my freezer, should I be worried about the methanol content or would it be safe for me to drink?

My question is, is that if I follow you’re steps on home brew in you’re older video, I would be safe to do so? Just as simple as adding sugar, shaking, adding yeast, letting cap partially unscrewed, etc. would there be any other steps after letting it sit for a few days before drinking it? If not I would totally be up for trying this out, thanks!

know what the antidote for methanol poisoning is? ethanol. that being said there is a difference in methanol production between using fresh fruit and juice to ferment and when you remove the fruit material and that's the information I'm looking for. good luck to you.

Hi patt, I made a bit under 2 quarts of grape wine with some Japanese wine yeast (I put 10 grams) I got from a friend who makes rice wine. I put 1 1/2 cups of sugar and it’s been 4 days. Is that enough for it to have high enough of percentage to get really buzzed off of? I know to get it really good I should Brew it for a few weeks if not a month but I need a drink! What do you recommend?

if i make the homemade wine from your other video with say lemonade would that still work or does it only work with grape juice

Platt got it exactly correct. Its in DISTILLATION the methanol is concentrated as the sourmash heats up and different fractions of the distillate come across. Throw out the heads (methanol) keep the middles, throw out the tails (weak and taste like wet cat ass). When distilling, catch your distillate in small jars and then line them up in order they came out. LABEL THEM CLEARLY. If you get 5 jars of distillate total, throw out jars one and five. Jar 1 will be your concentrated methanol. Jars 2-4 will be what the old timers call "the good stuff" and jar 5 will be all the heavier stuff (esters, oils, butyric acid, etc) that boils off above the temperature of ethanol distillation, or starts to boil off once the ethanol is mostly run out. Tails tastes like cardboard, barf, dildos, and butthole, so you don't want that. In fact, check the last few jars because as soon as tails start coming over, you wanna sequester that stuff to keep out of your final blend. No amount of titration can get rid of that smell/taste.

What if it has a rotten egg smell did it go bad

If i drank 2qt of that homemade wine of yours, would that harm me in terms of methanol?

Yeah I made like 10l with water,sugar,yeast. My mistake was that I didnt close the cap so it made some not pleasant wine. But it coud f you up really good.

I've put lot of bread yeasy more then usual in sugar/water batch. It's strong maybe aroud 20% abv. Is it safe to drink. Can that lot of yeast increase methanol level?

👌 nice explanation, dude. Thanks for Video

How to remove ethanol from home brew wine,

What if I drank my mix too early? It was still bubbling and I had most of it. I believe it was still fermenting.

I think you missed the most important part in your video and that is: the "medicine" for methanol poisoning is ethanol... You kind of started that story by talking about having to drink the hole five gallon of distilled alcohol, but then you just stopped🤔

Is botulism a typical thing in homebrewing wine?

Hey man I distilled some alcohol I made with turbo yeast the brew itself was about 2.5 litters I throughout the first bit that I collect but say it still had methanol just to be safe will it be safe if I mix it with juice or soda to dilute it or will it still be potent???????? (Note I am not a strong drinker so I was going to dilute it anyways I only distilled it to get a clear product to mix with juice or something)

What about freeze distilled home brew (jacking), is it safe? Can I remove the methanol somehow?

If you are making the “wine” in a bottle with the sugar and yeast, would it be dangerous if you took of the cap a couple times to check smell/taste? Or is it dangerous to take off the cap and put it back on

Hey platt my wines been fermenting for around 3 days now and there’s a weird gunk on the bottom of the cap I left on top and was also a little bit on the outside. What is this stuff and should I worry about it? Thank you!

Thank you

Really helpful and educational.

But, sir, is there any risk of botulism if I consumed my cranberry hooch? Also, is there any difference to fermenting the juice for 3-5 days instead of 7-10 days that you've covered in your videos?

I used this method and for some reason it has not worked what might Have happened as I’m sure that I followed the steps correctly

im seeing that you reply to almost every comment so i have a question for you. i am worried, if i ferment compot(basically caned fruits and syrup) with water, sugar and bread yeast, and then freeze distill it could i get sick of it. i have some made already but i don't know if i should drink it edit: i tasted it its pretty strong im guessing 25% +

Thank you my friend. Happy Covid 19. Lol!!!

seen both your video, happy to have done so! I might try this in a few days time, will report results, Thanks!

hi platt love the video, now i just wanted to ask if blueberry will also make a wine the same as ur grape juice would thanks platt

Whould you say there is no risk from methanol poisoning from this if I just dont drink wayyyy too much?

The most annoying thing about home brewing is having stupid friends with bad taste who drink shity fucking cheap beer from the gas station and won't even try your awesome Homebrew

It's very good idea to check out what the government was asking to moonshine during prohibition 😉 I recommend having a quick Google

Finally someone that fucking explain it, than you pal. Also I have a question it may seems stupid. I saw someone make vodka with potatoes and I was wondering if he didn't distill the fermentation and make the vodka what would it be if he treated it like beer?

I honestly like my homemade wine better than store bought it smells about the same sometimes a bit stronger but it taste sweeter and warmer a couple cups and I'll be drunk

Thanks alot this mostly gets rid of my fear of poisoning but let's say I'm using a 2L bottle of apple juice with 25g of sugar with one cup added will it be good enough to get you drunk and if I have about 3 glasses of it will that cause any issues since I don't know to much about this type of stuff

Using100% grape juice can’t be too bad just decant after in fridge.

Is this worth it meaning will you feel any effects?

Some of this information is bad.. The warnings are good but the detailed enabling info is incorrect

Ive Done exactly as you said but instead of bread yeast i used beer yeast. Is it going to make a difference? And in worst case can methanol get produced by doing so?

Do you know if there's any way to separate methanol during freeze jacking?

Are there any risks of getting botulism?

Hi good evening sir I Dan Obi from Nigeria 🇳🇬 please my question is this which preservative I can use on my whisky to leat longer after I'm done with the producetion mix help

I'm making homemade wine using juice from a carton yeast and sugar if I boil it to distill it should I be worried if I do that?

I made something called sugarwash which is just water, sugar and yeast is there a risk drinking it after fermenting for a week, im new and ignorant on home brewing

Love the content but you dident really cover my qustion i was just curious beacuse most fruit drinks go bad after a few hours of being open and unrefrigerated and i cant really find anything on it besides google saying that leaving fruit drinks out for to long makes it unsafe to drink

Basically, I crush various fruits (berries, passion fruits etc.) in a jar and add supermarket vodka and sugar and let it all sit in the dark in for about 6 months. From your video, I would assume that this is still safe in terms of methanol right? The taste is a different story. Thanks and great videos

Lest we forget about the fusel alcohols :D

Respect from India! very informative video.

I put two table spoons and a couple tea spoons of active dry yeast in my cranberry juice 1,89L Will I be okay

Is there any methanols being produced in the homemade beer brewing process from pineapples,sugar/honey/sugarcane and yeast?

I made the original recepie but with half a liter i Just minimized every ingredient wil i get methanol poisoning???

Platt you should make a video about the easiest way to make Beer from raw materials. I really want to get into making beer but buying a kit seems rather unappealing I would rather start with just barely, hops, and yeast like how they used to do it.

the fermentation will accelerate when yeast is added with the grapes or it will ruin the win ????

Do you drink it straight after it’s done fermenting and after you filter it or do I have to do something else before I actually drink it???

Is there any methanol being produced in the homemade wine brewing process from grape juice, sugar, and yeast?

The video was helpful 😂 but prison wine is way worst.

Hey i made 2 batches with grape juice and let them sit for about a week since i seen low bubble action but now i realize the yeast was still active will i be ok?

hey so I did it and I used like a half packet of yeast and suger but it’s a 54 ounce bottle of jucie and it fermenting for 4 days now I’m really worried abt the poisoning and how do I make sure that doesn’t happen? Is there anything else I should know

I’m still early on into the video so I don’t know if you cover this just yet, but is it supposed to smell kind of bitter like old fruit?

Hey platt could I make a sparkling mango wine with mango juice and bread yeast in a sealed container

When making the wine shall I avoid shelf stored juices ( I have read that the preservatives can stunt the effectiveness of the yeast)? I’m worried about leaving fresh juice out in a warmish place as surely harmful bacteria would breed?

Is there methanol in pruno do you have to cook it to get ride of methanal?

If you where to boil the home brew at 65 Celsius to remove the methanol would it remove the possibility of getting a hang over.