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Discussion Corn Cob Wine anyone

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Fanatical Meat said:
Just dropping this off

www.cnn.com

Toxic coconut wine kills at least 11 people during Christmas celebrations in the Philippines | CNN

At least 11 people have died and hundreds more are being treated for suspected methanol poisoning after drinking locally made coconut wine during Christmas celebrations in the Philippines, according to the state-run Philippine News Agency.
www.cnn.com www.cnn.com
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They call it wine throughout the article, and only mention distillation in passing. That stuff was clearly distilled. You can't ferment to 40%+ alcohol. The alcohol will kill the yeast before it gets that strong.
 
Fanatical Meat said:
Just dropping this off

www.cnn.com

Toxic coconut wine kills at least 11 people during Christmas celebrations in the Philippines | CNN

At least 11 people have died and hundreds more are being treated for suspected methanol poisoning after drinking locally made coconut wine during Christmas celebrations in the Philippines, according to the state-run Philippine News Agency.
www.cnn.com www.cnn.com
Click to expand...
If I'm not mistaken don't distilled spirits are supposed to be distilled at least twice to make them safe to drink?
 
whm1974 said:
If I'm not mistaken don't distilled spirits are supposed to be distilled at least twice to make them safe to drink?
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No, but you need to take the correct cuts. The heads and tails are put back for redistillation, and the middle cut is kept.
 
lxskllr said:
No, but you need to take the correct cuts. The heads and tails are put back for redistillation, and the middle cut is kept.
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I really don't anything about distilling. Only aware enough that is illegal without a permit or not safe to drink unless properly done.
 
whm1974 said:
Did the young woman use a trash bag to produce the wine? No she she didn't. She clean everything before hand. 🙄🙄🙄
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Id imagine that the inside of a new trash bag is pretty clean.
Thinking about it a plastic bag is probably a good vessel for brewing. Its clean to start with and you just throw it away at the end rather than clean it. It conforms to the size of the liquid so youd have minimal contact with the air. You can pour the "wine" off the sediment at the end just by stabbing it at the right point.
 
whm1974 said:
Did the young woman use a trash bag to produce the wine? No she she didn't. She clean everything before hand. 🙄🙄🙄
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I saw a trash bag crumpled up in the corner. She must have brewed the wine in the trash bag beforehand and then made it look all nice for the video; the best wine I've ever had was brewed in a trash bag.
 
snoopy7548 said:
I saw a trash bag crumpled up in the corner. She must have brewed the wine in the trash bag beforehand and then made it look all nice for the video; the best wine I've ever had was brewed in a trash bag.
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So? That doesn't mean she used a trash bag to produce booze now does it?
 
whm1974 said:
First I've heard of this, what happens if you use too much? Of course I never hear of anyone cooking with 200 proof alcohol and why would they anyway?
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Something to do with the alcohol/high-pressure combination leading to highly explosive concentrated fumes potentially encountering a spark then doing what they do best?

And yeah I can't imagine grain-alcohol would do much for the flavor of anything!
 
whm1974 said:
Corn Cobs are not grains. Sweet corn is a vegetable not a grain as well. While field/dent/flint corns are grains. 🙄🙄🙄
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I mean you can probably classify corn as a fruit, vegetable or grain but its descended from the grasses like the rest of the grains.
 
Red Squirrel said:
Interesting. I'm kinda curious to try that. Who would have known you can make wine in the instantpot lol.

Only part I find odd is not putting the cover to seal it though? Wouldn't you want it to be completely sealed? The fermentation process will basically eat up all the oxygen and then stop and then it will just age, but never go bad since there's no oxygen, at least that's what I always figured happened but I'm in no way an expert at this.
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fermentation is usually an anaerobic process, so no need for oxygen (as it can kill most of those critters). But the alcohol-making yeasts do like a little oxygen. It's still sugar that matters, so low oxygen environment, plenty of sugars is what you want.
 
whm1974 said:
Under Federal and State permit to do that. 🙄🙄🙄

First I've heard of this, what happens if you use too much? Of course I never hear of anyone cooking with 200 proof alcohol and why would they anyway?
Click to expand...
I have a recipe to make gummies from extracted botanicals, if ya know what I mean, that used everclear, either the 151 or 190 proof, with a Magical butter machine.

Amazon.com: Magical Butter MB2E Botanical Extractor Herbal Infuser Machine with Magical Butter official 7 page Cookbook: Kitchen & Dining

Online Shopping for Kitchen Small Appliances from a great selection of Coffee Machines, Blenders, Juicers, Ovens, Specialty Appliances, & more at everyday low prices
www.amazon.com

only the 151 proof is available where I'm at.
 
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