/diy/ - Do It Yourself

>>125429
Potassium sorbate is the only preservative you need to watch out for in store bought fruit juices. Even then, baker's yeast isn't affected by it all that much. Regardless, One should use fruit juices without anti-yeast preservatives.

>gelatin

Gelatin is a standard wine fining agent.

>methanol

Fruit pectin is what produces the most methanol. In wine there is methanol produced. However, it is at such small quantities that it does not harm you. The ethanol helps protect your nervous system from its affects and the ethanol itself does more harm to you than the minute amount of methanol in wine. However, when you distill wine to make brandy the methanol content can, but does not always, increase to dangerous levels IF you fail to distill correctly. This also depends on the type of wine. For instance an orange or pear wine, that has not had pectic enzyme used in it, will have more methanol content than any other wine. If it was distilled IMPROPERLY there's a chance of mild methanol poisoning. Cases of methanol poisoning with distilled spirits come from when the person distilling it actually voluntarily puts methanol into the spirits in order to up the alcohol content cheaply. They normally do that by using denatured alcohol which is ethanol that has methanol put into it to make it undrinkable for industrial uses.

Essentially, if you are mentioning methanol poisoning in wine making you are either a troll or you are completely ignorant of the subject.