Guest saucer-like Posted April 8, 2002 Ok now I have your attention. I was gonna ferment some potatoes as a cheap source of alcohol but I saw a docco on the russians who sometimes accidently end up with a poisonous type of alcohol ( probably methanol or something similar) which is responible for hundereds of deaths each year. How would one avoid the chance of poisoning (without spending lots of cash). Thanks for your prescious time and yes I am being sarcastic! Wait! No I'm not! Share this post Link to post Share on other sites
Pablo Posted April 8, 2002 or do they intentionally sell methanol as brand name vodka because it's cheap? Share this post Link to post Share on other sites
Guest DragonFyre Posted April 8, 2002 yeah sell it to those of us who dont mind going blind or dying from the effects of methanol Share this post Link to post Share on other sites
Adrian Posted April 8, 2002 Someone once suggested that it is very inexpensive to distill methylated spirits. (assuming you have a stil) (Don't ask me) don't really mind that bitrix taste, nothin a cube of sugar can't hide YuK! Warning: Distilling alcohol is both dangerous and illegal. [This message has been edited by Adrian (edited 08 April 2002).] Share this post Link to post Share on other sites
Guest saucer-like Posted April 8, 2002 so could the wrong proportions of a home brew ever make it poisonous? Or using wierd combinations like mixed fruit with potatoes. I dont wanna drink it but pure alcohol is required for lotsa things. I wonder how it woulg go distilling passion pop or fruity? Not that I'd ever do anything against the law. Share this post Link to post Share on other sites
Torsten Posted April 8, 2002 you will find all the answers here: http://www.homedistiller.org/ might take you a while to read it all though. Share this post Link to post Share on other sites
DaNozz Direct Posted April 8, 2002 saucer-like - are you acidphreak or star-bug ? Share this post Link to post Share on other sites
DaNozz Direct Posted April 9, 2002 acidphreak was big-kev. Share this post Link to post Share on other sites
Guest saucer-like Posted April 11, 2002 Sorry about all the dumb questions (I'm not any of those people). I just need to start from somewhere. If you want to meet me I'll be in Nimbin for the madigrass, camping at the Rocks YHA, eating cake with blue icing. -it's by far my favourite! [This message has been edited by saucer-like (edited 11 April 2002).] Share this post Link to post Share on other sites
Guest saucer-like Posted April 11, 2002 Thanks Torsten thats a great site all my questions have been answered! Share this post Link to post Share on other sites
Torsten Posted April 12, 2002 yeah, I wish every topic in the world had a website as detailed as that Share this post Link to post Share on other sites
Guest reville Posted April 17, 2002 A FOAF once distilled the alcohol out of some leftover red wine and was shocked at the amount of methanol in it. No wonder you get shocking headaches from Red. Why use spuds when sugar is even cheaper? You can get rid of meths if your still has a thermometer The FOAF says.... Round 1 65-75 put aside as 'head' 75-95 take off as 70% EtOH Dilute to 50% 65-75 put aside 75-95 take off as 95%+ EtOH (can use at this stage) dilute to 50% Round 3 as above except cut to 37.5% and filter through activated carbon to strip any residual 'fuesel oils' EtOH should have virtually no smell at all but if you sniff too hard it should burn. If it pongs distill it again Remember no smell and a fiery taste Share this post Link to post Share on other sites
Torsten Posted April 18, 2002 Originally posted by reville: A FOAF once distilled the alcohol out of some leftover red wine and was shocked at the amount of methanol in it. that's cos to make a red, about a third of the solids are put back in the initial fermentation. this includes a lot of stems and seed, ie woody material that assumedly produces methanol. No wonder you get shocking headaches from Red. I think there are a lot of reason for that not limited to the methanol. Histamines, fusels and tannins are just a few. Why use spuds when sugar is even cheaper? and fermented sugar water smells infinitely nicer than decomposing spuds. You can get rid of meths if your still has a thermometer or just always take the first few % off the beginning. Share this post Link to post Share on other sites
Guest reville Posted April 19, 2002 yes definitely take off the 'head' Double and triple distillation is the way to go for quality moonshine Share this post Link to post Share on other sites
MrBumpy Posted April 19, 2002 Anyone ever tried using quicklime to get near 100% alcohol? I read about it in my chemistry text while I really should have been studying...but you know how other things in the book grab your attention, well, anyway. I'm guessing if you distilled/tripled distilled your alcohol...but still that doesn't get you 100% alcohol...you could add quick lime (CaO). The quicklime reacts with the water and forms calcium hydroxide I think, which is a solid. This can then be filtered out and you would be left with just the ethanol. -bumpy Share this post Link to post Share on other sites
