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How much methanol is in cider?
All this cider talk has me wanting to give it a try. I had one question about the methenol content and hangovers from hard cider. From what I’ve read, apple cider unfermemted has a fairly high meth content, how does it compare when it’s fermented? Also, just how “fancy” do I really have to get to make something that’s drinkable? Can I just take some store bought Cider, like Walmart has and add a bit of bakers yeast to it and get something that’s drinkable or will I need to rack it a few times to make it come out right? I really don’t want to order any special yeast so bakers is all I have. I thought maybe a table spoon of yeast to a gallon of cider then let it sit for a few days and rack it off into another container, let that sit for a couple days for the stuff to settle out then rack it into the final container and drink from there. Does that sound about right? Thanks, talk to ya’ll later.In God We Trust, All Others Pay Cash.
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8 Replies
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This might be some what relevant. Before I was of legal age, I took a jug of cider and put it in a closet and let it sit. I would shake it up and release the pressure in the jug every few days. After a month, I sat and drank the whole gallon with a friend. It worked, but it was a real sick feeling drunk. I felt poisoned (probably because I was). the next day was the worst head splitting, pants shitting, wishing I was dead hang-over I have ever had.
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And that boys and girls, is why we don’t drink our wash right after its finished fermenting. Yes, you need to rack the cider off probably several times unless you enjoy drinking the suspended yeast. When adding yeast to apple juice, all your making is wine. Some call it cider because it’s from apple juice rather than grapes, but its still just wiine….rack it off several times over several months to make it really clear.I would think anyone drinking a gallon of apple juice would be regular for a week…especially if its fermented, has suspended yeast and is consumed by a novice drinker.Oh, and by the way….it’s a hit or miss proposition to ferment fruit juices from the grocery store. I’ve done it but they do have preservatives in them. You will likely need a strong yeat like an EC-1118 here’s a link for those that don’t know about it. http://www.ebrew.com/wine/wine_yeast.htm#L-ECLight travels faster than sound. That is why some people appear bright until you hear them speak.
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even with the preservetives, you can get the stuff to ferment. Potasium sorbate, is (I think) the one in my 10 gallon batch.Make a starter first, and give the apple juice plenty of yeast, as the preservative(potasium sorbate?) only retards yeast reproduction, not fermentation, so you’ll have to make the yeast reproduce before pitching yeast. Alternatavely, you could just add(pitch) extra yeast.And cider takes forever to clear unless the temp is low after ferment (then it just tekes along time).good luck TNFrankHey guys!!! Watch this…. OUCH!
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I’ve used frozen concentrate juice before to and you do need to use a strong yeast to get it done. I doubt that bakers yeast is up to the task but I could be wrong. I used EC-1118 and it fermented but very very very slowly. I think it took well over a month to finish. I didn’t make it to drink the fermented product, I made it to drink the distilled product…. I say God bless you, I don’t say bless you … I am not the Lord, I can’t do that … Dane Cook
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Admittedly I used a kit to make mine, but it did take quite a long time to finish fermenting. Then I didnt get around to racking it off into the keg for ages, which is why I thought it would probably be useless. However now I think it prob gave it time to settle and clear. When we put it into the keg we strained it through 2 sets of muslin. We also added a bit of gingerale syrup to give it a touch of sweetness as it was very tart. It turned out super clear, bright and tasty.Louise
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Dumb question: Rack? Ie: filter?
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Not so dumb. Rack is a wine term. It means to siphon the liquid content off of the sediment on the bottom of the bottle.
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To answer the OP, fermentation will probably increase the methanol content, especially if the original juice has not been filtered bright. Personally, I wouldn’t get too hung up on racking off every last bit of yeast, and the fact that cider takes so long to clear suggests that yeast is not the problem anyway. It wasn’t mentioned whether bottle priming was being considered but, if so, the addition of some fresh, viable yeast would probably be required anyway to get the condition happening in a reasonable time-frame. Almost no-one likes bone-dry cider; I add a saccharin-based, non-fermentable, artificial sweetener.
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