Methanol question

[Sherak]

I bought 18 jars of jam, (jelly you guys call it I think) I needed some jars and it was very cheap, cheaper than empty jars believe it or not. Anyway rather than throw the jam out figured I'd make a wash from it as there is about 4kg of sugar in it. I boiled it up etc etc added 20l water and yeast and few hours later it was bubbling like a champion. Still is, anyway been readin up on methanol and by chance I looked at the jam label, one additive is pectin and pectin see to be a big factor in methanol production.

Question is, should a bin the jam wash or am I being over cautious?

I also read some fruit juices can ferment a lot of methanol, my first and current wash was the one on here that requires 8litre fruit juice, 12 litre water 4kg sugar and yeast.

For this I did a stripping run (discarding forshots) then with this spirit added equal mount of water and took of 8 jars of equal measures, again discarding forshots. I wasn't planning on using jar 1 to blend, will this be enought to ensure no dangerous methanol levels get into my brew?

[bearriver]

Try it an make cuts like people normally do, which is by taste.

Then report back.

[T-Pee]

Try it an make cuts like people normally do, which is by taste.

Then report back.

If you can.

tp

[bearriver]

I forgot to add, you might want to smell it first.

[Soggy Bottom Boy]

I bought 18 jars of jam, (jelly you guys call it I think)

Just an FYI, Jam and Jelly are not the same thing.

I am reminded of an old song that goes, "It must be jelly, 'cause Jam don't shake like that."



Just make generous foreshots cuts, and no problema.

[DAD300]

If your worry is methanol...don't worry about methanol. It would be a normal part of the fores you throw away when distilling. There will be less methanol from jam or jelly then a fermentation or distillation made from straight fruit.

No one extracts the methanol from a bottle of grape wine!

[SoMo]

If your worry is methanol...don't worry about methanol. It would be a normal part of the fores you throw away when distilling. There will be less methanol from jam or jelly then a fermentation or distillation made from straight fruit.

No one extracts the methanol from a bottle of grape wine!

I read some where that an 8oz glass of orange juice has more methanol than 25g of any sugar wash or mash. Make good cuts no worries.

[Sherak]

Great advice as always guys! Thanks for setting my mind at rest, I also read about the volume of methanol in juice and wine etc.

As for taking cuts of taste and smell, as this is my first dabble in the world of distilled alcohol I have nothing really to go off, I can defiantly smell acetone in the forshots, but not so sure yet on the methanol/alcohol distinction. Will get there thou, will take generous foreshots for now.

Lol re jam and jelly, I was always under the impression the peanut butter and jelly sandwich was PB n Jam. And what UK calls jelly you guys call Gello.

Thanks again!

[SoMo]

Great advice as always guys! Thanks for setting my mind at rest, I also read about the volume of methanol in juice and wine etc.

As for taking cuts of taste and smell, as this is my first dabble in the world of distilled alcohol I have nothing really to go off, I can defiantly smell acetone in the forshots, but not so sure yet on the methanol/alcohol distinction. Will get there thou, will take generous foreshots for now.

Lol re jam and jelly, I was always under the impression the peanut butter and jelly sandwich was PB n Jam. And what UK calls jelly you guys call Gello.

Thanks again!

Jelly is made with juice only with sugar and pectin. Jam is crushed fruit it's juice sugar and pectin, also called preserves.

[Sherak]

Interesting, I don't think we have jelly in the uk then.