Quote:
Originally Posted by cRiPpLe_rOoStEr
Some mistakes while doing an alcoholic fermentation can lead to the methanol being produced instead of ethanol.
If I were considering it as an attempt to make an alcoholic beverage, I'm sure I would do it with proper care to prevent methanol contamination, which wouldn't bother me to the same extent in case of usage as a motor fuel during an emergency.
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If you make alcholic beverages, you always get methanol and other esters, every time. Wine has a small methanol component in every bottle, just small enough to not do much harm drinking a liter or so. Some of the plant products contain a sugar that yeast makes into it.
In the wild, anything with a sugar component (tastes sweet) will make it if you aren't worried if its methanol or ethanol. Straw bales comes to mind.