Applejack

[Deebee]

My only worry with this would be concentrating a fair bit of methanol in the final product, I wouldn't have too many of them since it could lead to a rather nasty headache..

Brew dag make sinking the bismark in the same way and i understand have had their stuff analysed.

The stuff i made is draunk as a snifter though, a little shot besides the rest. So at that size i wouldn't imagine it to be too much of a problem.

Hello dB
I put 1lt raspberry tc in freezer and got a jug of pink ice. What happens now?
Wa

Far from the expert, you now tip the frozen bottle into a sanitized jug and let the fluid that is not frozed 8 alchol) run out. can take anywhere from an hour to longer depending on the outside temp.

I do mine as a rule in the fridge. it takes a little longer but you don't get any ( or hardly) ant other water out

[Jambo]

From what I've gleaned off the net, if the original ferment wasn't at too high a temperature, and you didn't use pectolase, and you didn't go over 12%ABV, the amount of methanol is negligible to the extent that the concentration from a freeze distillation isn't anything to worry about - but keep yourself hydrated Just In Case

I thought pectolase was supposed to help, I thought fermenting pectin was a bit contributor to methanol production?

[oldbloke]

It's not simple. There are several chemicals called pectolase - one of them degrades pectins without producing methanol, the others don't. Wiki is a bit terse here, claiming on the one hand that the non-methanol one is used to clear wine, but on the other hand that the other ones are found in commercial products. I found something on the web somewhere that said pectolase was not a good idea. And that enzyme that degrades the pectin with no methanol, what sugars does it leave? What does the yeast do with them? So, dunno really. Might depend on temperature, a lot of enzyme activity does.