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Thanks, Ramona! <?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> I’m mystified, Masta, but not by the numbers. Yes, 1122 should die off long before you’d get to 20%, but if the bulk of the methanol production takes place *post* fermentation, then the yeasts wouldn’t...

Thanks All, <?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> I did some prowling around on the net yesterday and found the answer. You’re right, Masta, pectin is the source. Specifically, methanol is produced by the enzymatic hydrolysis of the pectins present in the...

Hello all, and thanks for this interesting forum! I have a bit of a skull scratcher that I hope someone can help me with. <?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> Question – does rapid fermentation (or higher than advised fermentation temperature) lead to...