That is correct and cars can run on alcohol. Can't have the plebs make their own. Oil companies run the tax collectors.

I went to school for craft brewing and distilling and this was a facility built 3 years ago with state of the art equipment and an 'overkill' amount of lab equipment for just about anything you can test in beverages, as well as even plants for hops. And when they taught us how to distinguish the difference between the foreshots and the heads, all they had us do was let it hit your finger. You can smell it, you can feel it, and you can see it interact with your hand differently as well. It's much simpler and less risky than it sounds on paper

@@ExpiredFreedom oh, since you went to school, could you please explain: is there anything that a designated column with plates/rings does better than just a tube packed with copper scrubbers and spiral prismatic packing other than looking cool? I mean, scrubbies and SPP definitely provide more surface area for contact, which means MOAR COPPER FOR DA BRU and, I suppose, more graduate fractions separation and thus overall more clean product on a shorter column, but for some reason a lot of people and, if I recall correctly, big distilleries insist on using the plate columns. Why is that?

@@user-qw6es4ly3g Ah sorry, while I did learn the basics of distilling in the program, I specialized in beer so didn't learn a ton more on the distilling side. I do work in a big brewery/distillery now (as a brewer) and of course they use plate columns like you pointed out but the facility I work at is on native land, and lemme tell ya $ is no problem for them lmao so wouldn't be surprised if it's just cus it looks nicer. my only thought with the other option you pointed out is the equipment maybe doesn't sound as durable/reliable

@@ExpiredFreedom well, durability and reliability wise I can't tell much because I've been using this stuff only for 3 years, but to think of it, maintenance on big scale could be real pain in the bum because after distilling like 2-3 tanks(in case you use the column for different drinks-after every single distillation) you need to clean the copper from the oxide and for that you'll have to take all the packing out of the tube because you can't really wash it all away while it's inside. For me it's not much of a deal since I use 2 inches wide and 1-2 meters tall columns, but for industrial level monstrosities...

@@user-qw6es4ly3g yeah that's gotta be mostly why then I bet, the columns at my work are taller than the second story of the building lol

I usually keep the first 100ml or so of distillate for lighting the bbq. I have no idea why anyone would want to drink it. Forshots smell awful.

Ya this is correct. Even if you don’t make any cuts whatsoever you can drink it all and won’t go blind this video is very wrong

You can make a very high methanol brew by mucking up your ingredients. For example adding high pectin fruit (skins are particularly high pectin) or wood pulp will significantly increase methanol content and make the batch a lot less safe. If you have a high methanol brew taking off a bit of head may not be enough.

I have heard it's borderline impossible to actually do, and most of these stories relate to prohibition-era booze being cut with methanol to save money

False. Going from a cold start, distillation removes methanol first. Impatient moonshiners drinking the first still went blind, most people that make moonshine know not to drink the first distillation. It's like drinking soda out of a glass with ice, you won't draw any water up the straw till the ice gets warm enough to melt. I've definitely fucked up fermentation and had a decent amount of methanol in my wine, a couple sips in and the liquor told me I'd go blind if I kept drinking, it tastes horrible and you have to force yourself to drink literal poison against your body's instincts to go blind. I doubt the methanol was enough to make me blind but once the drink starts talking you should stop drinking.

Just type this creators name in google with recipe book, a pdf file will show up

Are you trying to get someone blind 😅😂

@@supergodnes7483 ?

@supergodnes7483 you can't? I think you are mixing this up alot. Did you watch the video? This is fermentation nit distilling.

​@supergodnes7483 thats NOT gonna happen

To add on to this, oftentimes supplies used in distilling equipment were made with dangerous chemicals to prevent distillation, which definitely would contribute to distillations bad rep

@@gizmo_gadgets6482 Eh, it's not very easy to add chemicals to a still that last past a few vinegar runs to cause damage past the regular ethanol. It's all the deliberate denaturation and use of methanol for that purpose, after all, why wasn't blindness a problem during the Founding Father's days? They fermented and distilled even more then!

It was also people using radiators that were used from cars.

I’ve only had mead once, and I’d best describe it (or at least the one I tried) as cozier, easier to drink wine with a honey flavor. And, I’m assuming based on how it’s made, the one I had was not dry at all. Im not sure the terminology, but it was not dry on the tongue and the alcohol taste was practically nonexistent, or at the very least less than the honey flavor. So the flavor of honey and wine, but the mouth feel of cider, I’d describe it to be! I hope my one experience helps any!

@@Stephfven that does help thanks for the explanation, that sounds pretty good then. Yeah there is a lot of terminology involved haha a lot to learn at first but definitely seems interesting

​@@DiabloSinzKX My brother in christ.. You cannot taste the alcohol if it's 10% - 12% , Vodka is 40% - 50% .

@@jad2290 God bless

@@jad2290 the alcohol still affects the taste though. a non-alcoholic beer tastes noticeably different from a normal beer

It’s propaganda for people in my country. We know the truth

So the youtuver are liar

Yeah , work mate has a 50 liters still, he throws away the first 200ml of vapor, thats all there is to it.

@@HonISfirE Yeah mooshineer dump the heads because they smell bad and have other things that give off bad flavors.

Funnily enough one of the antidotes for methanol is ethanol

As long as you have a good amount of ethanol in your wine, trace amounts of methanol are nothing to worry about. And it's all trace amounts without distillation.

Never heard about this, do you have a source?

pectin

I believe this is why citrus-flavored liquors have the flavor added after, like steeping peels in already-distilled alcohol.

Ps how long does it usually take to just age remove haze

@randod1683 hey I watched other shorts from this channel and one of the things they showed previously was a clay binder that helps it clear by removing all the stuff and then you can siphon to another container. Their raspberry mead took around 3 mo the to clear normally

Theoretically speaking you can build a centrifuge similar to what is used by biologists but at larger scale

@@florius0 I was wondering if you could use one of those static machines, if it's the case that the particles have +/- ions.

@@randod1683 that doesnt work but you can build a centrifuge with a bike, tape aand a couple of water bottles.

There's still methanol in that

Yeah just casually make aerogel right, LMFAO, do you have any idea how hard it actually is to do that on your own

@@yossarian00 NileRed did it on his own in a couple months the first try, albeit with some crack, but the 2nd batch that follows was almost flawless. So it should be possible for you too to do it, but it take a lot more than just methanol and also need a lot of expensive equipment, but should be possible for anybody with internet access to replicate it.

Um, with a boiling point only 5*C lower, ethanol and methanol create an azeotrope incredibly easily. At no point can you boil off methanol without having at least some ethanol come through.

​@@XiaZhe is literally in a professional lab with equipment the average person doesn't have

@@user-gt4gs5xu6s pro or not, all his gear can easily be bought online.

glass

Like the last comment said just stick to glass

At the beginning of what? If you add it at the beginning of fermenting it'll most likely kill the yeast but at the end it'll be fine

He won't ever respond lol

During prohibition the fbi decided to curb the demand for moonshine by poisoning alcohol and then selling it to the public. What a fine and ethical approach

Home distillation causes blindness. In our country, excise tax is very high on alcohol so during certain festivals homemade alcohol flows rampant. I have known more than 3 dead and several others gone blind for methanol contamination in our district alone in the last 12-15 years

​@@tamimtahsin8082 Methanol poisoning is real but it's probably not from homemade alcohol produced by traditional methods. Attempting to increase yields by using methylated spirits (which have added methanol) at any point in the distillation process is the usual cause. Methanol can't actually be separated from ethanol, since it's not just about boiling point.

@@tamimtahsin8082 methanol poisoning usually becomes a risk at large batch sizes. Small-batch home distillation will usually not have enough even if you drink the head (still not a good idea though). The issue comes from large batches. I would guess that the 3+ dead and blind bought from large-scale homebrewers looking to make untaxed profit.

You always have methanol. It is created by fermenting. Regular distillation removes a fair bit of it but since you can't do that with freeze distillation it will be there still

People actually cut high alcohol whi high methanol alcohol, that's were these storiea come from, making non poisonous spirits is quite easy

Also, the reason distillation at home is illegal is explosions. And taxes.

It's still not a bad idea to dump that little bit that comes out first.

@@KarolOfGutovo yeah because the taste is horrible and there are other chemicals in it that will give you a hangover the next day.

I believe you can (don’t quote me) but it’s generally avoided as pressure could build up quick, or even worse, you can introduce contaminants and bacteria to your home brew.

The more you open the thing, the more likely you are to contaminate shit. An airlock is usually dirty cheap, just get one.

@@lucastonoli3256 ye but than i need to buy a jar that can hold the airlock, or can i just cut hole in a jar?

​@@levimulder2334 You can use a balloon

@@levimulder2334 What are you using? Ideally it should be glass, either a bottle or a big jar. There are airlocks for mason jars and many other containers.

Beat me to it😂

No?

Also you don't need to seal it if it's finished fermenting. 😊

You can distill anything with alcohol

Amen God bless people. Save your health save your mind. Life is better without heroin, cocaine, alcohol and cigarettes. And you have more money in your pocket. God bless everyone who has rejected the devils intentions to be addicted to alcohol and cigarettes etc which can cause so much damage to health.

Can you help me with the reliable source 🙏. I'm 56 and have suffered for years with addiction, anxiety and severe ptsd, I got my panic attacks under control myself years ago and they have come back with a vengeance, I'm constantly trying to take full breaths but can't get the full satisfying breath out, it's absolutely crippling me, i live in France. I don't know much about these mushrooms. Really need a reliable source!! Can't wait to get them.

YES very sure of Dr.alishrooms. I have the same experience with anxiety, depression, PTSD and addiction and Mushrooms definitely made a huge huge difference to why am clean today.

Ive done shrooms last month in my home. It taught me how severely traumatized I was from alcohol. I healed from many mental traumas from my past and was able to forgive, let go. Shrooms to me is a remedy not a vice. I even felt more refreshed the morning after. So no hangovers. No depression mood for days. No anxiety.I now have a more calm mind

I wish they were readily available in my place. Microdosing was my next plan of care for my husband. He is 59 & has so many mental health issues plus probable CTE & a TBI that left him in a coma 8 days. It's too late now I had to get a TPO as he's 6'6 300+ pound homicidal maniac. He's constantly talking about killing someone. He's violent. Anyone reading this Familiar w/ BPD know if it is common for an obsession with violence.

It’s true. There’s a way to make it safer but the government won’t tell you.

Then making wine would be illegal too

If you die or get severely disabled the government can't tax you at all in any of your economic activities, thats the primary reason. Public health exists for a reason and the government isn't nearly as shortsighted as you might believe.

​@@angrypastabrewing The video you just watched explained how to make it safer. This isn't some conspiracy or whatever it is you that you think. Remove the first bit of condense from your destillation process until it stops smelling like aceton. That should get rid of most of the methanol.

You can clearly tell when commentors don't use their brain...

Along with that if the fermentation seems off, it's best to not consume it for this very reason.

Menthol, methanol same difference. Pa said I have at least a 50 percent chance to get minty moonshine

Any different yeast you use will create different taste and abv

I feel like this isn't the answer you're looking for, but you could ferment coffee cherries. That would technically make wine though.

Maybe in specific countries in europe that is the case but its not the general rule or anything

Yeees you're right, but the quantities are different. If you were to distill a single liter of wine, that would be totally fine, but distilling, say, the equivalent 500 liters of wine would mean the first few bottles filled in the distillation process would contain most of the methanol from the 500 liters of fermented product. Methanol boils at 65°C and ethanol boils at 78°C.

Not only are the quantities of methanol in fermented drink safe, ethanol is an antidote to methanol.

In most of the us yes

But you have to home brew before you home distill or else what are you distilling

@@user-gt4gs5xu6s sugar, flour 🤣

That is not why it's called white lightning

That is honestly a tragedy

Why would you want to make that? It taste like straight vomit

I used to think methanol could be thrown out in foreshots too when I started distilling. That was until I joined a moonshiner subreddit. There’s a pinned community post that cleared up and educated me about the whole methanol concern. it’s a little more complicated and not the basic physics that we are told. That notion that foreshots contains all the methanol is a widely perpetuated myth that comes from the assumption that since water, ethanol and methanol have different boiling points they can be separated at different points of the distillation. Those boiling points are only consistent when they are being boiled separately. Theres a paper written by the European Commission from 1996, the study was done to find a way to reduce methanol in distillation runs from the commercial brandy industry. The study essentially showed if methanol is in the wine/mash it’ll be present throughout the entire run. It additionally found that the behaviors of the boiling points between methanol and ethanol are affected by water. op.europa.eu/en/publication-detail/-/publication/0b908be6-2673-45a5-8c2f-b3b6abc1aa37 Here’s and excerpt from the study : A similar behaviour would be expected for methanol for both alcohols are not very different in molecule structure. There is, however, a significant difference regarding all three curves in figure 2: methanol contents keep a higher value for a longer time than ethanol contents. In figures 3 and 4 this observation is made clear: Methanol, specified in ml/100 ml p.a., increases during the donation, while the ratio ethanol : methanol is lowering down. This effect seems to be rather surprising regarding the different boiling points of the two substances: methanol boils at 64,7°C, while ethanol needs 78,3°C. So methanol would be regarded to be carried over earlier than ethanol. The molecule structures however, show another aspect: ethanol has got one more CH2-group which makes the molecule less polar. So, concerning polarity, methanol can be ranged between water and ethanol and has therefore in the water phase a distillation behavior different from ethanol. This may explain the behaviour which is rather contrary to the boiling points. This is no single appearance, because for example ethylacetate with a boiling point of 77 °C, or, as an extreme case, isoamylacetate with 142 °C are even carried over much earlier than methanol. Therefore methanol can not be separated using pot-stills or normal column-stills. Only special columns can separate methanol from the distillate (4.3). Similar observations concerning the behaviour of methanol during the distillation have already been made by Röhrig (33) and Luck(34). Cantagrel (35) divides volatile components into eight types concerning “ distillation behaviour characterized by typical curves, which were mainly confirmed by our experiments. As for methanol, he claims an own type of behaviour during the distillation corresponding to our results. Here’s a link to the post of subreddit too: reddit.com/r/firewater/s/LkPUcp2us7 Totally agree about what you’ve said about the hobby being illegal for the sake of money. If you’re interested about why the public have been taught to be scared of methanol look up the Prohibition Chemists War. Anyways cheers, happy stillin bro

What about the potential fire hazard? Is it propaganda too or a result of moonshiners using banged up together stills made out of scrap?

@@mr.strugglesnuggle6668 It is as much of a fire hazard as anything flammable. I think you watched a bit too much TV if you think that.

@@tygonmaster I think that you should drink less moonshine and work more on your reading comprehension, pal. I was very clearly asking you a question and not making a statement.

@@mr.strugglesnuggle6668 You do you, friend.

Literally just do some more research than one KZfaq channel and stop being so paranoid

Home distilling is actually incredibly safe if you do more than five minutes of research

Distillation is not dangerous, it's a myth from the probation era that this guy believes in