Thread: Methanol
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Old 02-26-2023, 09:27 PM
Vespers War Vespers War is offline
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Approaching it from the distiller's perspective instead of the "wood alcohol" perspective, it's possible to produce to some extent, but methanol's still probably somewhat difficult. Depending on the strain of yeast and pectin levels in the wort, up to 10% of the product of fermentation can be methanol instead of ethanol. Given that's with brewers/distillers trying to minimize methanol production because it's undesirable for human consumption, that could probably be increased by focusing on using high-pectin raw material, like the skins of citrus fruits. I wouldn't be surprised if a "35 liter" system optimized for producing methanol could turn out ~10 liters of methanol and ~25 liters of ethanol by focusing on high-pectin inputs and yeasts that preferentially hydrolyze the pectin to methanol.
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