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Originally Posted by Piotrsko
If you make alcholic beverages, you always get methanol and other esters, every time.
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I'm aware of this happening with distillated beverages such as whisky, rhum and cachaça.
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Wine has a small methanol component in every bottle, just small enough to not do much harm drinking a liter or so.
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Maybe it's so low that the substantially higher ethanol content prevents it to do actual harm. Once a chemistry teacher said drinking ethanol was actually the best way to reduce the damage caused by an accidental intoxication with methanol.
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Some of the plant products contain a sugar that yeast makes into it.
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Maltodextrin?
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In the wild, anything with a sugar component (tastes sweet) will make it if you aren't worried if its methanol or ethanol.
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That's exactly why I was considering fruits as a feedstock, since most taste quite sweet. I have even seen some industrialized foods and beverages with apple juice added in order to decrease the usage of refined sugar.
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Straw bales comes to mind.
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The so-called 2nd-generation ethanol is often pointed out to require more processing in order to break down some of its polysaccharides in order to brew ethanol out of them.