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
99.8% correct. Regional cell DEATH is called necrosis or apoptosis, not hypoxia... I suspect that's a type-o because immediately after you correctly ID hypoxia as reduced or absent oxygen in cellular tissue. Otherwise, bang on accurate. Well done. Another cool fact, there's an episode of HOUSE MD where Dr. House cures a prison inmate who drank methanol-based copy toner to kill himself by feeding him shots of rum. The guy thought House was just being cool and getting him drunk one last time. But turns out he was actually giving him the treatment....i.e. to get pissed! LOL
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
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.
Informative vid mate . Am here trying to learn how methanol gets into drinks , and how to avoid it . Didn’t realise was part of distilling process. 6 people have just lost their lives drinking that crap … made in Laos . So was a dodgy distiller who really was at fault 😢. Incredibly sad
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!!
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
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?
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
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?
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?
Botulism is a bigger concern when using canned juices. That's why they say don't use swollen or dented cans. Once fermentation is over, you can throw it in the refrigerator and it will stay good for about a month or so.
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.
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
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?
Everyone's tolerance is different so I can't guarantee anything but there will be alcohol produced. You still probably don't want to drink this. First, the yeast hasn't consumed that much sugar so it will be real sweet and think. Second, the yeast is in ac active phase and if you drink it. Your gut will hate you for it.
Platt R. Good to know. I’m very new to drinking so I’d say I have low tolerance? How long should I wait for this to brew? Not sure if it’s different because I used wine yeast.
@@eliferguson3422 Sometime when you drink something like beer, some of the CO2 from fermentation can settle in your stomach and give you a bloated feeling.
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 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 ?
@@PlattR thank you so much , however one more question : is it safe to drink the recipe ?? it felt a bit sugary and the taste is still yeity i left it for 10 days and then poor it and put it in the fridge but still yeisty ! what can i do to make the receipe balanced any advise ?
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!
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?
@@deltashot5608 You can separate the methanol through distillation which is outside the scope of this channel. When making homemade wine, beer, cider, etc. you don't produce as much alcohol as you would through distillation. Only a small percentage is methanol.
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!
Keeping everything clean is very important. Yeast is a microorganism just like bacteria. You don't want the yeast to have to compete with bacteria in your brew. If you keep the bacteria out, you should be safe.
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
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 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?
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
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?
Botulism thrives in low oxygen environments. When we open the juice, we expose it to oxygen. If you only ferment it for a few days, the product will taste funky and the yeast is still active and can give you a case of bubble gut.
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
When you say go bad< I presume you mean bacteria has started to grow. When you add yeast, the yeast get to "the food" before the bacteria does and thus keeps them from the resources then need to grow. Also when yeast produces alcohol, it helps prevent bacterial growth.
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
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?
You want to avoid juices with preservative. Modern day packaging has aloud for 100% juice to be stored on shelves. You want to leave it out at room temperature for the yeast's health. Because we put the yeast in first, they beat out the bacteria for resources.
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!
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?
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
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% +
As far as methanol goes, it is a bigger issue with alcohol made from grains. If you worried about too much alcohol, don't cut as much when you freeze distill.
@@PlattR hey I’m fermenting some drinks I’m using soda one bottle is a plastic water bottle I’m using Canadian dry and yeast and another bottle(same plastic bottle) I’m using root beer and yeast I want to add homemade fruit juice to the drink is it toxic to do this?
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)
I'm not an expert on distillation. From what I gather the first part of a distillation run is methanol. The rest is pure ethanol after that from what I hear. As far as how you drink it, that's up to you. I wish I knew more.
In "jacking" there is really not a method for it. However, if you are using fruit juice, you don't have to worry about methanol as much as if your fermented from grains.
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?
Beer yeast will work better and help it taste better. if you ferment anything from grains, then you will have some methanol, but it is very diluted, and you should be fine.
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.
there is a thin line between boiling off the methanol and boiling off the ethanol. Also, technically you would be distilling and that is illegal in most jurisdictions. There is a tiny amount of methanol in the beer and wine you purchase commercially but you still are able to drink it safely.
Decant simple means to pour the wine from the original container carefully into another container as to leave the dead yeast on the bottom of the first container.
First off, methanol is a bigger concern with things fermented from grains. Second, during the distillation process, only the very first part of the run is methanol. You'll never reach as high of concentration level with freeze distillation.
This is really no different than drinking wine. That hangover you get when you have too much wine or beer is mostly due to the slight amount of methanol. Keep it in moderation and you'll be fine.
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
Its safe from methanol but its also safe from ever fermenting. The vodka would probably kill the yeast. No need to let it set 6 months because you already have a fruit cocktail.
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.
Filtering beer has nothing to do with methanol. Methanol can only be removed through distillation. No commercial beer or wine is distilled. The methanol is so diluted that it is deemed safe for consumption.
I added way to much yeast, some of it sticks on the top of the bottle, it has been sitting in a dark corner for 2 days.How do I not get the yeast in my final product?
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.
Homebrew kits are the easiest way to brew beer. If your wanting to brew like the big breweries do, then you have to go all-grain. That is a more complex way of making beer but you do usually end up with a better product. I did a video on a homebrew kit that makes a all-grain beer. There is a link in the description section if you want to get one of the kits. th-cam.com/video/2n5dMKwXWVU/w-d-xo.html
@@PlattR So couldn't you just buy the mash, throw it in some hot water and hops with a Muslim cloth, and then transfer everything to a container to let it ferment? That's my understanding of how to make beer.
Jayson Я I heard you should start out doing the kits and then move on to all-grain once you get the hang of it and are prepared to maybe buy some extra equipment. I’m wanting to brew all-grain also but I figured I better start slow so I just ordered a kit. I heard the quality of kits now days are pretty good though!
Even beer kits have different degrees of difficulty. You can start with canned hopped malt extract then move to partial mash before getting to all grain.
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 presumed you watched the video. Another thing to think about is that when you add yeast, they are the first microorganism to the party. They will beat out any other microorganism to the resources it needs to grow. Also remember mankind has been doing this for thousands of years, long before technology.
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.
If you drank all 2qts at once, your going to get really drunk and have a terrible hangover. That being said, the methanol is really diluted so it may add to your headache the next but that's about it.
I was thinking of doing an experiment with a friend of mine using your methods. Any advice or guidance you could offer a first time home brewer? I'm open to any and all suggestions/tips
Believe it or not, the cure to methanol poisoning is actually ethanol. The reason being that ethanol competitively binds to the same receptors that would impair tissue function. I'm not sure of the exact kinetics of the reaction, but is a known fact. So in homebrew not only is the methanol dilute, the presence of ethanol alongside it should counteract many of the effects that people are irrationally afraid of
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
What he said.
So if you're drunk, drink more? Got it 😅
99.8% correct. Regional cell DEATH is called necrosis or apoptosis, not hypoxia... I suspect that's a type-o because immediately after you correctly ID hypoxia as reduced or absent oxygen in cellular tissue. Otherwise, bang on accurate. Well done.
Another cool fact, there's an episode of HOUSE MD where Dr. House cures a prison inmate who drank methanol-based copy toner to kill himself by feeding him shots of rum. The guy thought House was just being cool and getting him drunk one last time. But turns out he was actually giving him the treatment....i.e. to get pissed! LOL
I don't think anyone could of said that any better then you did.
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.
Thanks for watching.
How did you feel after drinking though?
Thanks sir - also keep up the good work and fan service, can't wait to see your channel on the front page eventually.
I dare to dream.
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
Its possible but not likely. Bacteria is more of an issue than Botulism. Botulism is more of an issue with canned juices.
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.
That is correct.
Informative vid mate . Am here trying to learn how methanol gets into drinks , and how to avoid it . Didn’t realise was part of distilling process. 6 people have just lost their lives drinking that crap … made in Laos . So was a dodgy distiller who really was at fault 😢. Incredibly sad
That sad part is the distillers could actually sell that stuff for industrial purposes instead of putting it back in their product.
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?
You sure can.
Cheers mate always wondered about these risks and now it's more clear.
My pleasure.
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!!
You are correct. It's just Urban Legend all the stuff about going blind drinking homebrew.
I was making some homebrew with my friends method.With all due respect ,that the dude seems drunk already. Should I trust it?
If he wakes up the next morning, then you can trust it.
Platt R. 😂😂😂😂
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
You could do that. You'll want to bump up the amount of sugar you use.
@@PlattR Thanks platt you always respond with great info most, I love your intro btw keep going successful bubby you'll make it
@@noahwebb9375 I appreciate that.
Did you do that and did it work?
@@noahwebb9375what was the final recipe, how was it?
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?
You have to understand that in different parts of the world, alcohol is looked at differently. It's not always as easy as going to the liquor store.
If your the adult of the child it is your responsibility to monitor your child . I have one myself
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?
There is no such product on the market that I'm aware of.
A bit late, but scientists from Zurich made a device that can measure methanol percentage. Let's hope they start selling it soon
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
It should be fine. I suggest next time to take out about a cup of juice or so. This gives you enough head space for it to bubble.
Superb explanation with references. Good video. 👍
Thanks Darewin.
Just found this absolute gem of a video!!
Glad you liked it.
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?
To be honest, I don't know much about distillation but this guy's channel talks you through the
process: th-cam.com/video/PJGPzT7uNgs/w-d-xo.html
Really helpful and educational.
Glad you think so!
great video! thanks for the information.
My pleasure.
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?
Also, how would I decant this, can I just run it through a coffee filter and back in the original bottle
That would work just fine.
Botulism is a bigger concern when using canned juices. That's why they say don't use swollen or dented cans. Once fermentation is over, you can throw it in the refrigerator and it will stay good for about a month or so.
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
Carbon filtering won't effect the ABV or methanol levels. Methanol is a bigger issue with things fermented from grain.
@@PlattR thanks for always replying
@@averyCollard My pleasure
Is methanol an issue with roughly a gallon of homemade cider?
Not so much as with anything fermented from grains.
@@PlattR brilliant thanks
@@Samthebritishgent I appreciate that.
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.
That is a personal risk/reward equation
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
Most people don't have the patients you do but it pays off.
@@PlattR The Cran apple was great everyone at work loved it taste sweet and warm
@@epicheavystuff2943 Glad to hear it worked out.
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?
Everyone's tolerance is different so I can't guarantee anything but there will be alcohol produced. You still probably don't want to drink this. First, the yeast hasn't consumed that much sugar so it will be real sweet and think. Second, the yeast is in ac active phase and if you drink it. Your gut will hate you for it.
Platt R. Good to know. I’m very new to drinking so I’d say I have low tolerance? How long should I wait for this to brew? Not sure if it’s different because I used wine yeast.
I would give it 10 days at least.
Platt R. Thanks platt :)
Respect from India! very informative video.
I appreciate that.
What if I drank my mix too early? It was still bubbling and I had most of it. I believe it was still fermenting.
If you drink it too early, your stomach will hate you for it. You get bubble gut.
how was your experience
@@PlattRHello, what is bubble gut?
@@eliferguson3422 Sometime when you drink something like beer, some of the CO2 from fermentation can settle in your stomach and give you a bloated feeling.
@@PlattR Ah, ok, I figured it had something to do with getting the farts lol. Appreciate the response!
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
Don't know a ton about distillation. I do know that you need to throw out the first shot or so on a run. That's where the methanol is concentrated.
@@PlattR i throwed out the first 30ml
Be safe.
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?
Think about what consuming a whole 1.75 liter bottle of wine would do to you. That would be about the same effect.
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.
We all got to do what we got to do.
Thanks for this video mate very informative.
My pleasure
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 ?
You can scale up or down the recipe however you need. This won't effect the methanol concentration.
@@PlattR thank you so much , however one more question : is it safe to drink the recipe ?? it felt a bit sugary and the taste is still yeity i left it for 10 days and then poor it and put it in the fridge but still yeisty ! what can i do to make the receipe balanced any advise ?
If you can finder wine or brewer's yeast, they would produce a smoother flavor.
@@PlattR never mind man you are a genious ... cheers to the living legend hahaha
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!
You should be good to go. I do suggest that after 10 days of fermentation, to put it in the fridge. this will help stop yeast activity.
@@PlattR how would I make the drink stronger?
@@rileyramsey6521 This video should help out: th-cam.com/video/wlWJl6ige2o/w-d-xo.html
Thank you
Your welcome!
seen both your video, happy to have done so! I might try this in a few days time, will report results, Thanks!
Best of luck!
Did you?
@@xxclezy7517 No I did not ! Drank the homemade wine, still making wine every year, but have not gone for distillation !
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?
Ther really are no warning signs until it hits you. Usually its just a terrible hangover.
@@PlattR so basically a friend can betray you and give you methanol moonshine and you wont even know until youre permenantly blind
@@deltashot5608 You can separate the methanol through distillation which is outside the scope of this channel. When making homemade wine, beer, cider, etc. you don't produce as much alcohol as you would through distillation. Only a small percentage is methanol.
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?
Methanol is a bigger issue with things fermented from grain.
👌 nice explanation, dude. Thanks for Video
My pleasure
Very informal and high quality video... Classic youtube non of the fluf all of the bang!
I appreciate that.
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!
Keeping everything clean is very important. Yeast is a microorganism just like bacteria. You don't want the yeast to have to compete with bacteria in your brew. If you keep the bacteria out, you should be safe.
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
You want to avoid taking the cap off too much because you could infect your brew.
@@PlattR can you get methanol from making the store bought juice and bread yeast sugar added drink and possibly die just curious to know thank you.
@@guerovillalbaso2523 methanol is a bigger issue with anything made from grain
@@PlattR so is it safe to drink?
@@guerovillalbaso2523 I'm not a doctor but yes.
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
If you have bought spirits from a legal retailer. the producer should have already separated out the methanol.
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
You can use other juices beside grape. Lemonade might be a little tough though. It may contain preservatives and it could be too acidic.
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?
That should be fine.
Helpful video.
Glad it was helpful!
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
If you made actual whiskey, it's high enough proof that you don't have to worry about preservation.
@@PlattR the sugar color I used In mixing the whisky it doesn't last longer in there
@@danieljohn1557 I'm a little confused, did you distill alcohol??
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
Blueberries will work but you will have to add additional sugar because blueberries have a lot less sugar than grapes.
Isnt heat distillation at home illegal anyway?
Yes, heat distillation is illegal in most places.
What if it has a rotten egg smell did it go bad
It will smell a little funky. Check for mold. As long as its still bubbling, you should be fine.
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?
Botulism thrives in low oxygen environments. When we open the juice, we expose it to oxygen. If you only ferment it for a few days, the product will taste funky and the yeast is still active and can give you a case of bubble gut.
Great information
Thanks!
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
When you say go bad< I presume you mean bacteria has started to grow. When you add yeast, the yeast get to "the food" before the bacteria does and thus keeps them from the resources then need to grow. Also when yeast produces alcohol, it helps prevent bacterial growth.
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
My brew comes out to around 8-10% ABV. It somewhere between beer and commercially made wine. 3 - 5 oz. glasses should get you a nice buzz.
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?
You want to avoid juices with preservative. Modern day packaging has aloud for 100% juice to be stored on shelves. You want to leave it out at room temperature for the yeast's health. Because we put the yeast in first, they beat out the bacteria for resources.
How to remove ethanol from home brew wine,
Distillation is the only method for that.
Is there any methanols being produced in the homemade beer brewing process from pineapples,sugar/honey/sugarcane and yeast?
There is technically some but not at harmful levels.
Thanks bro
@@michaelmuchina7012 My pleasure
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!
It's probably just foam that was produced when the wine was fermenting most actively. You should be Ok.
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?
The amount of yeast doesn't affect the amount of methanol.
Is botulism a typical thing in homebrewing wine?
It's a bigger issue with canned juices.
the fermentation will accelerate when yeast is added with the grapes or it will ruin the win ????
fermentation only happens with yeast present.
What about freeze distilled home brew (jacking), is it safe? Can I remove the methanol somehow?
You can't remove methanol with freeze distillation.
Is there any methanol being produced in the homemade wine brewing process from grape juice, sugar, and yeast?
Technically yes but very little and it is so diluted that you should be safe.
@@PlattR Alright, I appreciate it.
@@willcarter9712 My pleasure
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
The only warning I have is that sometime simple sugar washes will not release CO2 easily. If you don't degas, you can get a case of bubble gut.
@@PlattR ohh ok, thank you
Hey platt could I make a sparkling mango wine with mango juice and bread yeast in a sealed container
You sure can.
@@PlattR sweet thanks platt!
@@JTRipper420 My pleasure
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% +
As far as methanol goes, it is a bigger issue with alcohol made from grains. If you worried about too much alcohol, don't cut as much when you freeze distill.
@@PlattR oh thank you!
@@revolution5547 my pleasure
@@PlattR hey I’m fermenting some drinks I’m using soda one bottle is a plastic water bottle I’m using Canadian dry and yeast and another bottle(same plastic bottle) I’m using root beer and yeast I want to add homemade fruit juice to the drink is it toxic to do this?
@@tkdamusicman The problem you are going to have with fermenting sodas is the preservatives. that usually stops the yeast from working.
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)
I'm not an expert on distillation. From what I gather the first part of a distillation run is methanol. The rest is pure ethanol after that from what I hear. As far as how you drink it, that's up to you. I wish I knew more.
Platt R. Lol😂 Thxs I just drunk it some not all mixed in with kool aid and I’m drunkish at the current moment
Platt R. By any chance do you know how much methanol is in a gallons worth
Do you know if there's any way to separate methanol during freeze jacking?
In "jacking" there is really not a method for it. However, if you are using fruit juice, you don't have to worry about methanol as much as if your fermented from grains.
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?
Beer yeast will work better and help it taste better. if you ferment anything from grains, then you will have some methanol, but it is very diluted, and you should be fine.
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?
distilling concentrate the methanol, that's why distilling is more dangerous than homebrewing
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???
After fermenation you just need to filter and your good.
Is there methanol in pruno do you have to cook it to get ride of methanal?
there is methanol but its is highly diluted and shouldn't hurt you.
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.
Sounds like you have a winner.
Wait could it make you sick Cus I left mine half screwed
Are there any risks of getting botulism?
Botulism is a bigger issue with canned juices. Botulism thrives in a low oxygen environment, so when we open the jar we let in oxygen.
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.
there is a thin line between boiling off the methanol and boiling off the ethanol. Also, technically you would be distilling and that is illegal in most jurisdictions. There is a tiny amount of methanol in the beer and wine you purchase commercially but you still are able to drink it safely.
How do you decant the homemade wine
Decant simple means to pour the wine from the original container carefully into another container as to leave the dead yeast on the bottom of the first container.
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?
First off, methanol is a bigger concern with things fermented from grains. Second, during the distillation process, only the very first part of the run is methanol. You'll never reach as high of concentration level with freeze distillation.
@@PlattR thanks!
@@Audreyj-yh8ic My pleasure.
Whould you say there is no risk from methanol poisoning from this if I just dont drink wayyyy too much?
You can also get alcohol poisoning. Distilled spirits are where the risk of methanol comes from.
You gained a subscription today.
I appreciate that.
Is this worth it meaning will you feel any effects?
I'm not sure what your getting at. Are you talking about will the minor amount of methanol effect you?
@@PlattR yes that is my question would you feel it
@@PlattR I only ask because I have a batch fermentating and want to know if it is worth drinking
This is really no different than drinking wine. That hangover you get when you have too much wine or beer is mostly due to the slight amount of methanol. Keep it in moderation and you'll be fine.
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
Its safe from methanol but its also safe from ever fermenting. The vodka would probably kill the yeast. No need to let it set 6 months because you already have a fruit cocktail.
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?
You will have a little funky smell.
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.
Filtering beer has nothing to do with methanol. Methanol can only be removed through distillation. No commercial beer or wine is distilled. The methanol is so diluted that it is deemed safe for consumption.
I added way to much yeast, some of it sticks on the top of the bottle, it has been sitting in a dark corner for 2 days.How do I not get the yeast in my final product?
You can decant it or use a coffee filter.
Platt R. @thanks
@@apexkiller66-94 My pleasure
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
Temperature is usually a big factor. Too cool and yeast activity slows down.
hey man i love your videos i was making some booz and i feel like i put to much yeast into my booz. will i be okay ? i used 2 packets of yeast
You don't need that much yeast but its should be Ok. It might have a funky taste but it will still work.
Platt R. y thanks
Not sure where your getting two packets from but you should use roughly 3-5 grams per gallon.
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.
Homebrew kits are the easiest way to brew beer. If your wanting to brew like the big breweries do, then you have to go all-grain. That is a more complex way of making beer but you do usually end up with a better product. I did a video on a homebrew kit that makes a all-grain beer. There is a link in the description section if you want to get one of the kits. th-cam.com/video/2n5dMKwXWVU/w-d-xo.html
@@PlattR So couldn't you just buy the mash, throw it in some hot water and hops with a Muslim cloth, and then transfer everything to a container to let it ferment? That's my understanding of how to make beer.
Jayson Я I heard you should start out doing the kits and then move on to all-grain once you get the hang of it and are prepared to maybe buy some extra equipment. I’m wanting to brew all-grain also but I figured I better start slow so I just ordered a kit. I heard the quality of kits now days are pretty good though!
Even beer kits have different degrees of difficulty. You can start with canned hopped malt extract then move to partial mash before getting to all grain.
I added half a tablespoon of yeast in a water bottle (that has juice in it) is that amount safe? And one tablespoon+ teaspoon of sugar
Adding more or less yeast is safe. How big is the water bottle?
Platt R. Just a small plastic water bottle (i think it’s a 0.33 liter bottle)
Am i good?
You should 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
And should I worrying abt dying Ik that sounds weird but
I presumed you watched the video. Another thing to think about is that when you add yeast, they are the first microorganism to the party. They will beat out any other microorganism to the resources it needs to grow. Also remember mankind has been doing this for thousands of years, long before technology.
@@PlattRdoes methonl poisoning smell like anything?
@@ShelbyPavlacky Methanol is only really an issue with distilled spirits.
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.
From the information I gathered, the methanol shows up more when fermenting grains over fruit.
Ifollowed your recept but added three times as much yeast. Will that work?
It will work but the taste might come out a little funky.
@@PlattR but i Will get more alcohol from more ueast and sugar right?
@@dango1185 A little more sugar will help but you don't need more yeast.
@@dango1185more yeast doesn’t equal more alcohol, now adding more sugar might increase your chances of getting a little bit extra ABV.
If i drank 2qt of that homemade wine of yours, would that harm me in terms of methanol?
If you drank all 2qts at once, your going to get really drunk and have a terrible hangover. That being said, the methanol is really diluted so it may add to your headache the next but that's about it.
Thanks for being so active and answering so quickly!
@zanzibar jones I like where your heads at.
@zanzibar jones Bottoms Up!
I made the original recepie but with half a liter i Just minimized every ingredient wil i get methanol poisoning???
It will have the same methanol content as the beer and wine you buy at your local bar.
I was thinking of doing an experiment with a friend of mine using your methods. Any advice or guidance you could offer a first time home brewer? I'm open to any and all suggestions/tips
2 l of juice with sugar drink some add cup sugar shake yeast pack Baloon over top with tiny hole
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.
Be careful when pasteurizing, you can get bottle bombs.
@@PlattR thx I'll watch out for that but I think my brewing days until I get a beer kit 😂
Believe it or not, the cure to methanol poisoning is actually ethanol. The reason being that ethanol competitively binds to the same receptors that would impair tissue function. I'm not sure of the exact kinetics of the reaction, but is a known fact. So in homebrew not only is the methanol dilute, the presence of ethanol alongside it should counteract many of the effects that people are irrationally afraid of
Crazy how that works.
@@PlattR I guess I did learn something from school!
I put two table spoons and a couple tea spoons of active dry yeast in my cranberry juice 1,89L Will I be okay
You should be fine.
@@PlattR thanks 🙏
@@RealJewels My pleasure
can you make it with coke or any other sodas?
You want to avoid preservatives.
@@PlattR I used soda should I throw out that batch?
@@Pickupperkathon Don't throw it out. This video might help: th-cam.com/video/HJKt-MqYRBM/w-d-xo.html
Lest we forget about the fusel alcohols :D
Similar to methanol, they only get concentrated thru distillation.
Thx for this informative vid......cheers
My pleasure.