How Much Methanol Is Produced In Moonshine?

About 10% How Much Methanol is in Moonshine? The amount of methanol produced during methanol can vary based on the strain of yeast used. Typically, about 10% of the alcohol created can be methanol. If your fermentation creates 10% alcohol in total, you are looking at 1% of your total mash to be methanol.

Does moonshine produce methanol?

Methanol – A Deadly Byproduct – The fermentation process used to make moonshine produces alcohol in two forms: methanol and ethanol. Ethanol is the drinkable version. Methanol, known as wood alcohol, is a byproduct that’s toxic when large amounts end up in the finished product,

The distillation process that follows produces concentrated ethanol by boiling the fermented product. The problem moonshiners run into is ethanol has a boiling point of 173.1 degrees Fahrenheit while methanol’s boiling point is 148.5 degrees Fahrenheit. This means methanol evaporates at a faster rate than ethanol and can become concentrated.

When done correctly, it only forms in small amounts and is easily separated out and discarded. Without the right equipment, high concentrations of methanol can end up in the drink. What makes methanol so dangerous is the human body converts it to formaldehyde, an ingredient used to make embalming fluid.

Does distilling remove methanol?

How to separate methanol in distillation – Methanol is more volatile than ethanol under all operating conditions adopted by distilleries, so it is possible to separate it by distillation as “heads” or “head product”. In the case of a batch distillation plant, we separate methanol using an appropriate choice of head-cut timing.

1. The longer the timing of the cut, the more methanol is removed, but in the process some of the “heart” is lost.
2. It is therefore essential to find the balance between maximum methanol removal and maximum amount of heart produced.
3. In a continuous column or plant it is possible to take a stream of “heads” rich in methanol, taking it from the reflux of the column.

Since in these plants the distillate is usually at higher alcohol concentrations than in a batch plant, and the methanol purity specifications are often more stringent, a demethylating column is often used. While in the demethylating column we have the distillate stream at high alcohol concentration.

Inside it, the separation between methanol (head product) and ethanol (tail product) takes place. Because of the similar volatility rate of methanol and ethanol, the tail product (demethylated distillate) will contain traces of methanol in concentrations below the required specifications, whereas the head product, rich in methanol, will contain significant quantities of ethanol.

The latter percentage of ethanol is a by-product of distillation. It should be recovered to avoid waste and improve the overall efficiency of the distillery.

What happens if you drink pure methanol?

Methanol: Systemic Agent

CAS #: 67-56-1 RTECS #: PC1400000 UN #: 1230 (Guide 131)

Common Names:

Carbinol Methyl alcohol Wood alcohol

APPEARANCE : Colorless watery liquid. DESCRIPTION : Methanol is a toxic alcohol that is used industrially as a solvent, pesticide, and alternative fuel source. It also occurs naturally in humans, animals, and plants. Foods such as fresh fruits and vegetables, fruit juices, fermented beverages, and diet soft drinks containing aspartame are the primary sources of methanol in the human body. Most methanol poisonings occur as a result of drinking beverages contaminated with methanol or from drinking methanol-containing products. In the industrial setting, inhalation of high concentrations of methanol vapor and absorption of methanol through the skin are as effective as the oral route in producing toxic effects. The characteristic pungent (alcohol) odor of methanol does not provide sufficient warning of low levels of exposure. METHODS OF DISSEMINATION :

Indoor Air: Methanol can be released into indoor air as a liquid spray (aerosol). Water: Methanol can be used to contaminate water. Food: Methanol may be used to contaminate food. Outdoor Air: Methanol can be released into outdoor air as a liquid spray (aerosol). Agricultural: If methanol is released into the air as a liquid spray (aerosol), it has the potential to contaminate agricultural products.

ROUTES OF EXPOSURE : Methanol can be absorbed into the body by inhalation, ingestion, skin contact, or eye contact. Ingestion is an important route of exposure.

GENERAL INFORMATION : First Responders should use a NIOSH-certified Chemical, Biological, Radiological, Nuclear (CBRN) Self Contained Breathing Apparatus (SCBA) with a Level A protective suit when entering an area with an unknown contaminant or when entering an area where the concentration of the contaminant is unknown. Level A protection should be used until monitoring results confirm the contaminant and the concentration of the contaminant. NOTE: Safe use of protective clothing and equipment requires specific skills developed through training and experience. LEVEL A: (RED ZONE) : Select when the greatest level of skin, respiratory, and eye protection is required. This is the maximum protection for workers in danger of exposure to unknown chemical hazards or levels above the IDLH or greater than the AEGL-2.

A NIOSH-certified CBRN full-face-piece SCBA operated in a pressure-demand mode or a pressure-demand supplied air hose respirator with an auxiliary escape bottle. A Totally-Encapsulating Chemical Protective (TECP) suit that provides protection against CBRN agents. Chemical-resistant gloves (outer). Chemical-resistant gloves (inner). Chemical-resistant boots with a steel toe and shank. Coveralls, long underwear, and a hard hat worn under the TECP suit are optional items.

LEVEL B: (RED ZONE) : Select when the highest level of respiratory protection is necessary but a lesser level of skin protection is required. This is the minimum protection for workers in danger of exposure to unknown chemical hazards or levels above the IDLH or greater than AEGL-2.

A NIOSH-certified CBRN full-face-piece SCBA operated in a pressure-demand mode or a pressure-demand supplied air hose respirator with an auxiliary escape bottle. A hooded chemical-resistant suit that provides protection against CBRN agents. Chemical-resistant gloves (outer). Chemical-resistant gloves (inner). Chemical-resistant boots with a steel toe and shank. Coveralls, long underwear, a hard hat worn under the chemical-resistant suit, and chemical-resistant disposable boot-covers worn over the chemical-resistant suit are optional items.

LEVEL C: (YELLOW ZONE) : Select when the contaminant and concentration of the contaminant are known and the respiratory protection criteria factors for using Air Purifying Respirators (APR) or Powered Air Purifying Respirators (PAPR) are met. This level is appropriate when decontaminating patient/victims.

A NIOSH-certified CBRN tight-fitting APR with a canister-type gas mask or CBRN PAPR for air levels greater than AEGL-2. A NIOSH-certified CBRN PAPR with a loose-fitting face-piece, hood, or helmet and a filter or a combination organic vapor, acid gas, and particulate cartridge/filter combination or a continuous flow respirator for air levels greater than AEGL-1. A hooded chemical-resistant suit that provides protection against CBRN agents. Chemical-resistant gloves (outer). Chemical-resistant gloves (inner). Chemical-resistant boots with a steel toe and shank. Escape mask, face shield, coveralls, long underwear, a hard hat worn under the chemical-resistant suit, and chemical-resistant disposable boot-covers worn over the chemical-resistant suit are optional items.

LEVEL D: (GREEN ZONE) : Select when the contaminant and concentration of the contaminant are known and the concentration is below the appropriate occupational exposure limit or less than AEGL-1 for the stated duration times.

Limited to coveralls or other work clothes, boots, and gloves.

CHEMICAL DANGERS :

Methanol reacts violently with strong oxidants, causing a fire and explosion hazard.

EXPLOSION HAZARDS :

Mixtures of methanol vapor and air are explosive. Lower explosive (flammable) limit in air (LEL), 6.0%; upper explosive (flammable) limit in air (UEL), 36%. Agent presents a vapor explosion and poison (toxic) hazard indoors, outdoors, or in sewers. Run-off to sewers may create an explosion hazard. Containers may explode when heated.

FIRE FIGHTING INFORMATION :

Methanol is highly flammable. The agent will be easily ignited by heat, sparks, or flames. Fire will produce irritating, corrosive, and/or toxic gases. Vapors may travel to the source of ignition and flash back. Run-off to sewers may create a fire hazard. Caution: The agent has a very low flash point. Use of water spray when fighting fires may be inefficient. For small fires, use dry chemical, carbon dioxide, water spray, or alcohol-resistant foam. For large fires, use water spray, fog, or alcohol-resistant foam. Move containers from the fire area if it is possible to do so without risk to personnel. Dike fire control water for later disposal; do not scatter the agent. Use water spray or fog; do not use straight streams. For fire involving tanks or car/trailer loads, fight the fire from maximum distance or use unmanned hose holders or monitor nozzles. Cool containers with flooding quantities of water until well after the fire is out. Withdraw immediately in case of rising sound from venting safety devices or discoloration of tanks. Always stay away from tanks engulfed in fire. For massive fire, use unmanned hose holders or monitor nozzles; if this is impossible, withdraw from the area and let the fire burn. Run-off from fire control or dilution water may cause pollution. If the situation allows, control and properly dispose of run-off (effluent).

INITIAL ISOLATION AND PROTECTIVE ACTION DISTANCES :

If a tank, rail car, or tank truck is involved in a fire, isolate it for 0.5 mi (800 m) in all directions; also consider initial evacuation for 0.5 mi (800 m) in all directions. This agent is not included in the DOT ERG 2004 Table of Initial Isolation and Protective Action Distances. In the DOT ERG 2004 orange-bordered section of the guidebook, there are public safety recommendations to isolate a methanol (Guide 131) spill or leak area immediately for at least 150 ft (50 m) in all directions.

PHYSICAL DANGERS :

Methanol vapors may be heavier than air. They will spread along the ground and collect and stay in poorly-ventilated, low-lying, or confined areas (e.g., sewers, basements, and tanks). Hazardous concentrations may develop quickly in enclosed, poorly-ventilated, or low-lying areas. Keep out of these areas. Stay upwind. Liquid agent is lighter than water.

NFPA 704 Signal :

Health: 1 Flammability: 3 Reactivity: 0 Special:

SAMPLING AND ANALYSIS :

OSHA: 91 NIOSH: 2000, 3800

ADDITIONAL SAMPLING AND ANALYSIS INFORMATION : References are provided for the convenience of the reader and do not imply endorsement by NIOSH.

AIR MATRIX Allen TM, Falconer TM, Cisper ME, Borgerding AJ, Wilkerson CW Jr., Real-time analysis of methanol in air and water by membrane introduction mass spectrometry. Anal Chem 73(20):4830-4835.De Paula PP, Santos E, De Freitas FT, De Andrade JB, Determination of methanol and ethanol by gas chromatography following air sampling onto florisil cartridges and their concentrations at urban sites in the three largest cities in Brazil. Talanta 49(2):245-252. Leibrock E, Slemr J, Method for measurement of volatile oxygenated hydrocarbons in ambient air. Atmos Environ 31(20):3329-3339. Marley NA, Gaffney JS, A comparison of flame ionization and ozone chemiluminescence for the determination of atmospheric hydrocarbons. Atmos Environ 32(8):1435-1444. NIOSH, NMAM Method 2000 Methanol. In: NIOSH Manual of analytical methods.4th ed. Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, DHHS (NIOSH) Publication 94-113. OSHA, Methyl Alcohol Method 91. Salt Lake City, UT.U.S. Department of Labor, Organic Methods Evaluation Branch, OSHA Salt Lake Technical Center. Qin T, Xu X, Polak T, Pacakova V, Stulik K, Jech L, A simple method for the trace determination of methanol, ethanol, acetone, and pentane in human breath and in the ambient air by preconcentration on solid sorbents followed by gas chromatography. Talanta 44(9):1683-1690. Reichert J, Coerdt W, Ache HJ, Development of a surface acoustic wave sensor array for the detection of methanol in fuel vapours. Sens Actuators B: Chem 13(1-3):293-296. Tyras H, Spectrophotometric determination of methyl alcohol in the atmosphere. Z Gesamte Hyg 35(2):96-97. OTHER No references were identified for this sampling matrix for this agent. SOIL MATRIX Poole SK, Poole CF, Chromatographic models for the sorption of neutral organic compounds by soil from water and air. J Chromatogr A 845(1-2):381-400. SURFACES Almuzara C, Cos O, Baeza M, Gabriel D, Valero F, Methanol determination in Pichia pastoris cultures by flow injection analysis. Biotechnol Lett 24(5):413-417. WATER Blanco M, Coello J, Iturriaga H, Maspoch S, Porcel M, Simultaneous enzymatic spectrophotometric determination of ethanol and methanol by use of artificial neural networks for calibration. Anal Chim Acta 398(1):83-92.Martinezsegura G, Rivera MI, Garcia LA, Methanol analysis by gas-chromatography–comparative-study using 3 different columns. J Agric Univ Puerto Rico 69(2):135-144. Pettersson J, Roeraade J, Quantitative accuracy in the gas chromatographic analysis of solvent mixtures. J Chromatogr A 985(1-2):21-27. Wilson LA, Ding JH, Woods AE, Gas-chromatographic determination and pattern-recognition analysis of methanol and fusel oil concentrations in whiskeys. J Assoc Off Anal Chem 74(2):248-256.

TIME COURSE : Adverse health effects from methanol poisoning may not become apparent until after an asymptomatic period of 1 to 72 hours. EFFECTS OF SHORT-TERM (LESS THAN 8-HOURS) EXPOSURE : Methanol’s toxicity is due to its metabolic products. The by-products of methanol metabolism cause an accumulation of acid in the blood (metabolic acidosis), blindness, and death. Initial adverse health effects due to methanol poisoning include drowsiness, a reduced level of consciousness (CNS depression), confusion, headache, dizziness, and the inability to coordinate muscle movement (ataxia). Other adverse health effects may include nausea, vomiting (emesis), and heart and respiratory (cardiopulmonary) failure. Prognosis is poor in patient/victims with coma or seizure and severe metabolic acidosis (pH <7). Early on after methanol exposure, there may be a relative absence of adverse health effects. This does not imply insignificant toxicity. Methanol toxicity worsens as the degree of metabolic acidosis increases, and thus, becomes more severe as the time between exposure and treatment increases. EYE EXPOSURE :

Irritation, redness, and pain.

INGESTION EXPOSURE :

Ingestion of methanol may cause a wide range of adverse health effects:

Neurological: headache, dizziness, agitation, acute mania, amnesia, decreased level of consciousness including coma, and seizure. Gastrointestinal: Nausea, vomiting, lack of an appetite (anorexia), severe abdominal pain, gastrointestinal bleeding (hemorrhage), diarrhea, liver function abnormalities, and inflammation of the pancreas (pancreatitis). Ophthalmologic: visual disturbances, blurred vision, sensitivity to light (photophobia), visual hallucinations (misty vision, skin over the eyes, snowstorm, dancing spots, flashes), partial to total loss of vision, and rarely eye pain. Visual examination may reveal abnormal findings. Fixed dilated pupils are a sign of severe exposure to methanol. Other: Electrolyte imbalances. Kidney failure, blood in the urine (hematuria), and muscle death at the cellular level (rhabdomyolysis) have been reported in severe poisonings. Fatal cases often present with fast heart rate (tachycardia) or slow heart rate (bradycardia) and an increased rate of respiration. Low blood pressure (hypotension) and respiratory arrest occur when death is imminent.

INHALATION EXPOSURE : SKIN EXPOSURE :

Irritation. See Ingestion Exposure.

INTRODUCTION : The purpose of decontamination is to make an individual and/or their equipment safe by physically removing toxic substances quickly and effectively. Care should be taken during decontamination, because absorbed agent can be released from clothing and skin as a gas. Your Incident Commander will provide you with decontaminants specific for the agent released or the agent believed to have been released. DECONTAMINATION CORRIDOR : The following are recommendations to protect the first responders from the release area:

Position the decontamination corridor upwind and uphill of the hot zone. The warm zone should include two decontamination corridors. One decontamination corridor is used to enter the warm zone and the other for exiting the warm zone into the cold zone. The decontamination zone for exiting should be upwind and uphill from the zone used to enter. Decontamination area workers should wear appropriate PPE. See the PPE section of this card for detailed information. A solution of detergent and water (which should have a pH value of at least 8 but should not exceed a pH value of 10.5) should be available for use in decontamination procedures. Soft brushes should be available to remove contamination from the PPE. Labeled, durable 6-mil polyethylene bags should be available for disposal of contaminated PPE.

INDIVIDUAL DECONTAMINATION : The following methods can be used to decontaminate an individual:

Decontamination of First Responder:

Begin washing PPE of the first responder using soap and water solution and a soft brush. Always move in a downward motion (from head to toe). Make sure to get into all areas, especially folds in the clothing. Wash and rinse (using cold or warm water) until the contaminant is thoroughly removed. Remove PPE by rolling downward (from head to toe) and avoid pulling PPE off over the head. Remove the SCBA after other PPE has been removed. Place all PPE in labeled durable 6-mil polyethylene bags.

Decontamination of Patient/Victim:

Remove the patient/victim from the contaminated area and into the decontamination corridor. Remove all clothing (at least down to their undergarments) and place the clothing in a labeled durable 6-mil polyethylene bag. Thoroughly wash and rinse (using cold or warm water) the contaminated skin of the patient/victim using a soap and water solution. Be careful not to break the patient/victim’s skin during the decontamination process, and cover all open wounds. Cover the patient/victim to prevent shock and loss of body heat. Move the patient/victim to an area where emergency medical treatment can be provided.

GENERAL INFORMATION : Initial treatment is primarily supportive of respiratory and cardiovascular function. The goal of treatment is to either prevent the conversion of methanol to toxic metabolites or to rapidly remove the toxic metabolites and correct metabolic and fluid abnormalities. ANTIDOTE : Fomepizole and ethanol are effective antidotes against methanol toxicity. Fomepizole or ethanol should be administered as soon as possible once the patient/victim has been admitted to a medical care facility. See Long Term Implications: Medical Treatment for further instruction. EYE :

Immediately remove the patient/victim from the source of exposure. Immediately wash eyes with large amounts of tepid water for at least 15 minutes. Seek medical attention immediately.

INGESTION :

Immediately remove the patient/victim from the source of exposure. Ensure that the patient/victim has an unobstructed airway. Do not induce vomiting (emesis). Seek medical attention immediately.

INHALATION :

Immediately remove the patient/victim from the source of exposure. Evaluate respiratory function and pulse. Ensure that the patient/victim has an unobstructed airway. If shortness of breath occurs or breathing is difficult (dyspnea), administer oxygen. Assist ventilation as required. Always use a barrier or bag-valve-mask device. If breathing has ceased (apnea), provide artificial respiration. Seek medical attention immediately.

SKIN :

Immediately remove the patient/victim from the source of exposure. See the Decontamination section for patient/victim decontamination procedures. Seek medical attention immediately.

MEDICAL TREATMENT : Antidotes fomepizole or ethanol should be administered intravenously as soon as possible to block the conversion of methanol to formic acid and prevent acidosis. Fomepizole is preferred as its efficacy and safety have been demonstrated, and its therapeutic dose is more easily maintained. Once the patient/victim has become acidotic, administration of fomepizole or ethanol may not provide much benefit, but they may be administered at the discretion of the physician in charge. Hemodialysis is the most effective form of treatment for an acidotic patient/victim. Folinic acid (leucovorin) should also be administered intravenously to increase the rate at which formate is metabolized into less toxic chemicals. DELAYED EFFECTS OF EXPOSURE : The most common permanent adverse health effects following severe methanol poisoning are damage to or death of the nerve leading from the eye to the brain (optic neuropathy or atrophy), resulting in blindness; disease caused by damage to a particular region of the brain, resulting in difficulty walking and moving properly (Parkinsonism); damage to the brain caused by exposure to toxins, resulting in abnormal thought (encephalopathy); and damage to the peripheral nervous system. EFFECTS OF CHRONIC OR REPEATED EXPOSURE : Methanol is not suspected to be a carcinogen. Chronic or repeated exposure to methanol is suspected to be a developmental toxicity risk. It is unknown whether chronic or repeated exposure to methanol is a reproductive toxicity risk. Methanol may cause birth defects of the central nervous system in humans. Chronic poisoning from repeated exposure to methanol vapor may produce inflammation of the eye (conjunctivitis), recurrent headaches, giddiness, insomnia, stomach disturbances, and visual failure. The most noted health consequences of longer-term exposure to lower levels of methanol are a broad range of effects on the eye. Inflammatory changes and irritation of the skin (dermatitis), occurs with chronic or repeated exposure to methanol.

INCIDENT SITE :

Consult with the Incident Commander regarding the agent dispersed, dissemination method, level of PPE required, location, geographic complications (if any), and the approximate number of remains. Coordinate responsibilities and prepare to enter the scene as part of the evaluation team along with the FBI HazMat Technician, local law enforcement evidence technician, and other relevant personnel. Begin tracking remains using waterproof tags.

RECOVERY AND ON-SITE MORGUE :

Wear PPE until all remains are deemed free of contamination. Establish a preliminary (holding) morgue. Gather evidence, and place it in a clearly labeled impervious container. Hand any evidence over to the FBI. Remove and tag personal effects. Perform a thorough external evaluation and a preliminary identification check. See the Decontamination section for decontamination procedures. Decontaminate remains before they are removed from the incident site.

See Guidelines for Mass Fatality Management During Terrorist Incidents Involving Chemical Agents, U.S. Army Soldier and Biological Chemical Command (SBCCOM), November, 2001 for detailed recommendations.

NIOSH REL :

STEL (skin): 250 ppm (325 mg/m 3 ) TWA (skin): 200 ppm (260 mg/m 3 )

OSHA PEL :

TWA (8-hour): 200 ppm (260 mg/m 3 )

ACGIH TLV :

STEL (skin): 250 ppm TLV (skin): 200 ppm

NIOSH IDLH : 6,000 ppm DOE TEEL :

TEEL-0: 250 mg/m 3 TEEL-1: 694 mg/m 3 TEEL-2: 2,750 mg/m 3 TEEL-3: 9,300 mg/m 3

AIHA ERPG :

ERPG-1: 200 ppm ERPG-2: 1,000 ppm ERPG-3: 5,000 ppm

Acute Exposure Guidelines

	10 min	30 min	60 min	4 hr	8 hr
AEGL 1 (discomfort, non-disabling) – ppm	670 ppm	670 ppm	530 ppm	340 ppm	270 ppm
AEGL 2 (irreversible or other serious, long-lasting effects or impaired ability to escape) – ppm	11,000 ppm*	4,000 ppm	2,100 ppm	730 ppm	520 ppm
AEGL 3 (life-threatening effects or death) – ppm	**	14,000 ppm*	7,200 ppm*	2,400 ppm	1,600 ppm

Lower Explosion Limit (LEL) = 55,000 ppm * = > 10% LEL; ** = > 50% LEL AEGL 3 – 10 min = ** 40,000 ppm For values denoted as * safety consideration against the hazard(s) of explosion(s) must be taken into account For values denoted as ** extreme safey considerations against the hazard(s) of explosion(s) must be taken into account Level of Distinct Order Awareness (LOA) = 8.9 ppm IMPORTANT NOTE: Interim AEGLs are established following review and consideration by the National Advisory Committee for AEGLs (NAC/AEGL) of public comments on Proposed AEGLs. Interim AEGLs are available for use by organizations while awaiting NRC/NAS peer review and publication of Final AEGLs. Changes to Interim values and Technical Support Documents may occur prior to publication of Final AEGL values. In some cases, revised Interim values may be posted on this Web site, but the revised Interim Technical Support Document for the chemical may be subject to change. (Further information is available through ).

Does air still produce methanol?

The reason why you don’t need to discard the first 50ml when using the Air Still is that the yeast in the Air Still Fermentation Kit is actually the Turbo Pure Yeast strain. This is a very clean fermenting yeast strain which produces little to no methanol at all.

Does honey contain methanol?

4. Methanol: Spirits Occurrence and Legal Limits – Upon leaving the alembic, the distillates obtained from different raw materials are mostly made up of alcohol (ethanol) and water. In addition to these two ingredients, the distillates have in their composition large tens of volatile compounds.

• The most abundant volatile compounds in these distilled spirits are the fusel alcohols, the fatty acid esters, together with acetaldehyde and methanol, and sometimes these compounds are called major volatile compounds.
• In the major volatile compounds, quantified in the spirits, the methanol is normally included, as can be observed in Table 1,

This table shows the maximum and minimum levels of various major volatile compounds, quantified in different types of spirits, obtained in Portugal. The major volatile compounds usually include various alcohols that result from yeast metabolism during the fermentation process, namely 2-butanol, 1-propanol, 2-methyl-1-propanol, 2-propene-1-ol, 1-butanol, and the isoamyl alcohols.

They also include an ester and an aldehyde, respectively ethyl acetate with a characteristic varnish aroma, and acetaldehyde with an oxidized or green apple aroma, which are also formed during fermentation, In the case of acetaldehyde, its content may increase due to oxidation processes, which may occur when the fermented or distilled product is kept in contact with air,

On the contrary, the methanol appears in spirits in varying contents, but it originates from enzymatic reactions of the raw materials, The volatile composition of the distillates will reflect the raw material used, the technological conditions verified during alcoholic fermentation, and the distillation technique, these being compounds that allow the differentiation of different products and the control of their quality,

Major Volatile Compounds (mg/L of 100% Volume Alcohol)	Wine Spirit	Grape Marc Spirit	Arbutus Spirit	Honey Spirit	Juniper Flavoured Spirit *
Min.	Max.	Min.	Max.	Min.	Max.	Min.	Max.	Min.	Max.
Ethanal	22.9	872.5	418.0	3549.2	180.0	580.0	31	33.6	0.0	1403.0
ethyl acetate	64.9	1976.7	619.1	5407.3	10,490.0	1170.0	291.1	303.7	0.0	3565.0
Methanol	299.0	1239.1	3394.2	23,708.9	4870.0	8980.0	157.9	180.9	0.0	4550.0
2–Butanol	0.0	266.7	0.0	233.9	0.0	0.0			0.0	0.0
1–Propanol	157.2	482.1	281.2	804.2	110.0	250.0	360.3	372.9	0.0	545.0
2-Methyl-1-propanol	340.9	956.3	395.2	1213.7	390.0	970.0	445.9	450.9	0.0	894.0
2-Propen-1-ol	0.0	47.7	0.0	26.1	0.0	0.0			0.0	0.0
1–Butanol	0.0	40.8	13.7	89.3	0.0	0.0	8.2	8.8	0.0	0.0
2 + 3-Methyl-1-butanol	1270.3	3138.7	514.2	4814.2	940.0	1650.0	3011.5	3118.7	55.0	5382.0

Taking into account the toxicity of methanol, several countries impose maximum limits on their levels in spirit drinks. The results of the determination of methanol, as well as other volatile compounds in spirits, are presented in relation to the ethanol content of the drink, expressed as compound weight per hL or L of 100% volume alcohol).

Likewise, the legal limits established for methanol are expressed in g per hL of pure alcohol, with Table 2 showing the values for the different spirits. In the United States, the allowed methanol concentration for distilled fruit spirits is 7 g/L of 100% volume, In the same line, Australia and New Zealand proposed a limit of 7 g for the spirits,

Since 2008, there have been EU limits on methanol (per liter of 100% vol ethanol) in different distilled spirits, which were recently updated as follows: 13.5 g for some fruit spirits; 10 g for fruit marc spirits, and 2 g, the lowest allowed methanol content, for wine spirits and brandy.

In the case of honey spirits, there is no limit for methanol content ( Table 2 ). Table 3 and Table 4 present the methanol content found in wine spirits and brandies, grape marc spirits, fruit spirits, and honey spirits based on gathering data from several scientific publications. Taking into account that the methanol results from enzymatic reactions and the enzymes are present in the raw materials, the majority of the spirits present methanol, as displayed in Table 1, Table 3, and Table 4,

An interesting exception is the honey spirits, which possess null or very low amounts of methanol. In fact, it has been reported that mead contains very low amounts of methanol (maximum of 136.87 g/L of 100% vol. alcohol, Table 1 ), which is expected to increase little when the fermentation is performed in the presence of pollen,

1. Bee pollen naturally occurs in honey and may also be added throughout the fermentation process to promote yeasts’ growth.
2. The presence of pollen, which contains low amounts of organic matter may explain the very low amounts of methanol that is detected in the honey spirits.
3. Several factors have been reported to influence the amount of methanol of the fermented beverages among which: the temperature, the size of the raw material, the content of pectin, and the activity of pectin methylesterase, and the yeast strain involved in the fermentation process,

The content of pectin in bee pollen is residual, which may justify the lower methanol content of honey-based fermented products, in comparison to those developed using fruits. The amount of methanol in these beverages could be also a good fingerprint to detect adulterations.

There are some fruits in which only the pulp is used for alcoholic fermentation and distillation, among these is passion fruit, A similar procedure was used to produce wine spirit and brandies, which can explain their low amounts of methanol ( Table 4 ). On the other hand, some spirits are produced after a fermentation process in the presence of peel and other solid parts of the raw material.

This is the case of grape mark spirit and some fruit spirits such as arbutus spirit and that can explain the high values shown in Table 3 and Table 4, In the development of melon spirits, it is also verified that the use of melon paste as a raw material originated in a spirit with high amounts of methanol ( Table 3 ).

How do you tell if your drink has methanol in it?

Introduction – Toxic alcohol consumption is a major cause of mortalities and morbidities worldwide, Although drinking alcohol is prohibited in Muslim countries and there have been major penalties determined for alcohol use in them, recent statistics show that these penalties have failed to decrease the frequency of alcohol use or misuse in some of them,

1. This has resulted in increased use of black market alcohol which may potentially be methanol-contaminated due to the lack of observatory quality control processes and outbreaks of methanol poisoning in different parts of the world,
2. Considering the Eastern Mediterranean Region (EMR) as the region with Islamic countries within, both men and women in this area have the highest weekly heavy episodic drinking among drinkers in the past 12 months in both males and females worldwide,

The worldwide consumption of ethanol was equal to 6.13 l of pure alcohol consumed per person of 15 years of age or older in 2005. A large portion of this consumption – 28.6% or 1.76 l per person – was homemade, illegally produced or sold outside normal government controls,

This increases the risk of introduction of hazardous chemicals into the ethanol, the most important of which is methanol, Both unsupervised production of alcoholic beverages and lack of quality control processes during their production increase the risk of contamination of the produced alcohol with unwanted toxic components including methanol.

Therefore, during the process of quality control of production of such beverages, it is generally important to be able to determine the presence of sufficient methanol concentration capable of resulting in poisoning. Police were usually asked to investigate the discovered consignment of suspected alcoholic beverages and report its content to the judiciary system to determine their alcohol concentration.

1. Based on Iranian legal medicine organization protocols, liquids with 3% v/v ethanol or less than that are not legally considered to be alcoholic beverage at all.
2. The gold standard method for determination of methanol content in alcoholic beverages is gas chromatography (GC).
3. However, this technique is expensive, calls for considerable knowledge and experience to be performed, and is not readily available in many developing countries although this technique has previously been used even in mass poisonings,

Having access to a safe, cheap and easy method to prove the absence of unauthorized quantities of methanol before ingestion is therefore highly advantageous, Generally, with the same methanol concentration, the possibility of toxicity increases with reduced ethanol content.

Ethanol has a 20 times higher affinity for liver alcohol dehydrogenase enzyme which prevents methanol metabolism when blood ethanol level is 100 mg/dL or higher, Previous studies declare up to 5 mg/dL serum methanol level as the acceptable concentration of this toxic agent in human blood, Reaching this methanol level in an average 75-kg adult with about 41 l of body water (55% of the total body weight) would roughly be possible after consuming 251 mg methanol in 1–2 h.

This is approximately equal to 2.5% v/v absolute methanol in water, Thus, determination of the maximum acceptable methanol to ethanol concentration in an alcoholic drink without risking toxicity is a challenging concern. The “maximum safe” concentration of methanol in alcoholic beverages has previously been determined based on “permitted and safe content of methanol in the beverages” regulated by the European Parliament and the Council (4000 mg/L in alcoholic drinks with 40% v/v ethanol concentration) and US national research council of the national academies (Table 1 ),

Therefore, “maximum safe dose” is defined to avoid a serum methanol concentration more than 5 mg/dL, Table 1 Methanol Concentrations in Food and Beverages We used a new kit designed based on the modified chromotropic acid (CA) method for this purpose. Using this kit, the relative concentration of methanol to ethanol is estimated since methanol/ethanol ratio can predict the potency of the drink to induce methanol toxicity.

Therefore, a positive test would indicate an unsafe beverage and the possibility of methanol poisoning. We picked a conservative approach to evaluate the potency for both acute and chronic methanol toxicities. The table for safe concentration of methanol in different food products and beverages (USA standard) was therefore used (Table 1 ) which determined all drinks with any concentration below the permitted levels as safe beverages.

Preliminary evaluations confirmed the efficacy of this kit in determination of possible toxicity risk of the alcoholic beverages, The aim of the current study was to firstly evaluate the methanol and ethanol contents of the suspected alcoholic beverages discovered by Iranian police as sample of the alcoholic beverages available in the Iranian black market using GC as the gold standard method.

As a second aim, we assessed the potency of toxicity of these suspected samples by detection of relative methanol to ethanol content using a new kit based on modified CA method and compared them with the results obtained by GC in order to determine the efficacy of the designed kit.

How do you make 50 percent methanol?

The solute is methanol and it given the volume of methanol is 50 mL. Therefore the water is added in such a way so that total volume becomes up to 100 mL.

What percent is real moonshine?

Typically, moonshine has an ABV of 40%. However, the ABV of moonshine can be even higher, reaching levels of anywhere from 60%-80%!

Can you test for methanol in alcohol?

Introduction – Methanol (methyl alcohol), as one of the most common organic solvents, has a wide variety of applications including paints, dyes, and chemical synthesis.1, 2 In addition, it has the potential to be used as an alternative energy fuel for the future.3 Naturally, there is a small amount of methanol in alcoholic beverages which is produced as a result of bacterial fermentation under standard conditions during alcohol manufacturing.4, 5 This low concentration of methanol is not particularly harmful.

However, high levels of methanol in spirit drinks could be converted into toxic formaldehyde and formic acid in human organisms.4, 6 Hence, it could bring about serious health problems when ingested, inhaled, or absorbed by the skin.7 The ingestion of alcoholic drinks contaminated with an unsafe amount of methanol will cause headache, vertigo, nausea, vomiting, blindness, and even death.

Sometimes it has been deliberately added to alcoholic beverages to decrease the final cost.8 − 12 Moreover, illegally produced or homemade alcohols have threatened people’s health.13 Therefore, accurate detection of methanol in alcoholic solutions is mandatory to avoid methanol poisoning.

More interestingly, a simple and inexpensive method for monitoring the presence of methanol in wines is of great interest. A number of methods have been reported to detect methanol concentrations in alcoholic beverages such as enzymatic, 14 colorimetric, 15 gas chromatography–Fourier transform infrared spectroscopy (FTIR), horizontal attenuated total reflectance (HATR), 16 gas chromatography, 17 and Raman spectroscopy.18 All of the mentioned methods are expensive and demand bulky equipment.

Thus, seeking a low-cost and portable method for monitoring alcoholic beverages is of great importance. Liquid crystals (LCs) are proper candidates for sensing applications due to their short-range interaction and long-range orientation which could be altered by minor external perturbations.19, 20 Indeed, optical signals produced upon their molecular ordering changes which are visible under crossed polarizers enable a kind of detection.

These anisotropic materials are capable of transducing orientational changes at the interface of LC which are caused by target molecules. In fact, this reorientation of LC at the interface can further spread out into the bulk LC phase up to 100 μm away. As LCs are birefringent materials, the intensity of transmitted light and the colorful textures can be changed and observed under polarized microscope.21 − 26 However, polarized optical microscopes are expensive and bulky.

There are several attempts to address this issue, two of which are Kuma et al.21 who designed and fabricated a smartphone-based LC sensing device and Chen et al.22 who reported a portable liquid crystal based sensor for the detection of nitrite. The reported LC based sensors can be classified in two different styles of LC–solid interface sensing and LC–aqueous interface sensing.

1. The first style requires a LC cell with two glass slides attached together with spacers.
2. The second style needs a transmission electron microscopy (TEM) grid fixed on a glass slide or sandwiched between two glass slides and filled with LCs.
3. In both platforms the glass should be coated with a thin layer of polymer and rubbed to induce specific alignment to the LCs.

The pattern is observable by placing the sensor between two crossed polarizers, switching from dark to bright.20 Chiral nematic liquid crystals (CLCs) have been proven to demonstrate excellent sensing performances.27 These stimuli-responsive materials form a helical structure and selectively reflect specific wavelengths of the circularly polarized light with the same handedness as the cholesteric helix.

According to Bragg’s law, the selective central reflection wavelength is represented as λ = np cos θ, where n is the average refractive index of the CLC or ( n o + n e )/2 in which n o and n e are the ordinary and extraordinary refractive indices of the LC, θ is the angle of incidence, and p is the pitch length of the CLC.

The pitch length could be altered by changing the concentration of chiral dopant as well as environmental stimuli such as chemical agents. Alternation of the pitch changes the light reflection band. Therefore, upon irradiation of light and in the presence of a molecule on the CLCs distinctive colors can be generated and these specific colors can be utilized in sensing applications.28 Mujahid et al.

• Utilized the CLCs to detect the vapors of different organic solvents such as methanol.29 Chang et al.
• Reported a colorimetric sensor based on CLC polymer networks to detect methanol.30 In this paper, in contrast to the above-mentioned papers, we did not use the visible color shifting of the selective Bragg reflection of CLCs.

Instead, we benefited from observation of the optical textures of the CLCs. Herein, for the first time a polyester textile mesh with square holes fixed to a Plexiglas framework is agitated with CLCs and used as a sensor for detection of different concentrations of methanol in red wine and vodka.

Why is there no methanol in beer?

Methanol – If you are familiar with the distillation process, or chemistry in general, then you’re probably familiar with methanol (or methyl alcohol). This is highly toxic alcohol to humans and has been linked to blindness and even death in higher concentrations.

1. Methanol is one of the main reasons distillers will dump the first runnings (called foreshots) that come out of the distillation process.
2. The good news for brewers is that methanol is not really a concern in beer.
3. One of the main pathways for yeast to produce methanol is through pectins; something found in fruit, but not grains.

So fruit beer may have some extremely low levels of methanol (same with wine), but nowhere near levels of concern. Distillers, on the other hand, need to be more careful of methanol. This alcohol is one of the main reasons that home distillation is illegal in most countries in the world.

Is methanol the same as moonshine?

Methanol: The Toxic Side Of Moonshine – You may have heard stories about the dangers of moonshine, or any illegally distilled liquor. The real culprit of these true stories, however, is methanol. Methanol, or methyl alcohol, is a byproduct of the distilling process.

Does fermented alcohol have methanol?

Abstract – Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been produced by contaminating microbes during traditional ethanol fermentation, which is often inoculated spontaneously by mixed microbes, with a potential to produce mixed alcohols.

• Methanol production in traditionally fermented beverages can be linked to the activities of pectinase producing yeast, fungi and bacteria.
• This study assessed some traditional fermented beverages and found that some beverages are prone to methanol contamination including cachaca, cholai, agave, arak, plum and grape wines.

Possible microbial role in the production of methanol and other volatile congeners in these fermented beverages were discussed. The study concluded by suggesting that contaminated alcoholic beverages be converted for fuel use rather than out rightly banning the age—long traditional alcohol fermentation.

Does homemade alcohol contain methanol?

Can Homemade Booze Kill You? The whiskey making process is tested at a distillery in New York, Sept.22, 2012. (Credit: Emmanuel Dunand/AFP/Getty Images) Seventy-nine Libyans this week from drinking homemade spirits in the North African country, where alcohol is illegal. Libyan officials suspect that the homemade liquor contained methanol, and said many of those who survived drinking it were blinded, according to the Associated Press.

1. Methanol Poisoning poisoning is infrequent in the United States, but it can be deadly if it’s not treated, said Dr.
2. Donna Seger, the executive director of the Tennessee Poison Center and a professor at Vanderbilt University.
3. She said she only sees methanol poisonings a few times a year, and that they’re often not from drinking homemade liquor but because children get into things like windshield wiper fluid, antifreeze and paint thinner.

“It’s not something you see really frequently,” Seger said. Methanol is metabolized in the liver and the retinas, which explains why people who drink it can go blind, she said. There are two antidotes to methanol poisoning: fomepizole, which was approved by the U.S.

Food and Drug Administration within the past 15 years, and ethanol, which is the kind of alcohol found in safe-to-drink liquors, Seger said. Before fomepizole was available, it was necessary to treat methanol poisoning patients with intravenous drips of ethanol, which, yes, would get them drunk. “There’s nothing worse than a drunk 2-year-old,” said Seger, recalling a toddler who had to be treated for methanol poisoning before fomepizole was available.

What About Homebrewed Beer? As it turns out, homebrewed beer probably wouldn’t hurt you, because the simple fermentation produces only ethanol, not its toxic cousin methanol, said Gary Glass, president of the American Homebrewer’s Association. Even contaminated homebrewed beer can’t make you sick, he said.

1. There are no known pathogens that can survive in beer because of the alcohol and low pH,” Glass said.
2. So you can’t really get photogenically sick from drinking bad homebrew.
3. It could taste bad, but it’s not going to hurt you.” Dale DeGroff, the legendary bartender who became famous for his gourmet cocktails at New York’s Rainbow Room in the 1980s, agreed.

He said the only way to get methanol during a homebrew is to somehow pick the wrong herbs and accidentally yield methanol during fermentation. But since most homebrews come with kits that include pellets of hops, homebrewers aren’t foraging for ingredients, anyway.

It’s hard to mess up beer and wine to the point where you can really hurt yourself,” DeGroff said. “You can give yourself a pretty bad hangover though.” What About Home Distilling? The real danger comes with home distilling, which is illegal in the United States but was popular during Prohibition. Homemade spirits such as moonshine, hooch and white dog can easily be made the wrong way and have added toxic methanol, DeGroff said.

“Bandy-legged guys stumbling around the streets because they were being slowly poisoned,” he said, adding that before the Libya deaths, two dozen people had died last September in the from drinking bootleg alcohol that contained menthol. Illegal moonshine was also a 10 years ago in Rocky Mountain, Va., resulting in more than 30 arrests.

• William Gray “Dee” Stanley, the “godfather” of moonshine, was sentenced to 41 months in prison.
• Distilling is a process of boiling liquids that already contain alcohol to create vapor, cooling it and collecting the condensed, concentrated alcohol.
• It has to be done carefully and using the right ingredients to be safe.

DeGroff said the first “still,” or batch of steam that comes off the first boil, is often not safe to drink, so people are supposed to throw it out. The second still tends to be the purest, and some of the third still is occasionally included for flavor, but most of it is cut, too.

Even with a properly distilled spirit, DeGroff said it should sit for a while so that the higher alcohols that remain, such as leftover methanol, can evaporate naturally. Since the occasional home distiller uses a car radiator as a condensing apparatus, lead poisoning is another risk associated with drinking bad hooch, said Dave Arnold, a food safety expert who directs culinary technology at the International Culinary Center in New York.

Still, Arnold said that when done right, home distilling can be safe. He said its illegality is actually “one of the dumber laws we have.” “It’s easy to make a poorly done spirit that can give you a nasty, nasty hangover, but it’s not going to kill 60 people,” he said.

Does fermentation produce methanol?

Methanol is produced as a by-product of fermentation rather than distillation.