dude you need to stop drinking that stuff
not wasting the 2 cups of sugare for diy co2 alcaholic beverage
hey guuy i got idea alright when diy co2 is done alcahole should be made in the bottle now im think if you where to not want to waste anything you could drink this brew as a beverage/eg toilet wine :biggrin: but problem i hear fermenatin makes methanol would drinkin this casue damage or it so low concentraition it would be just as danjours as drinking real fermented beer/wine? this ii am think casue i dont want to waste my sugar 2 cups 
this guy is how to not waste ur co2 bottle
this guy is how to not waste ur co2 bottle1 - 20 of 20 Posts
lol raptor i havent tried yet but i se this cold stop wasting all they sugardude you need to stop drinking that stuff
I agree.dude you need to stop drinking that stuff
Yes, methanol is also produced while fermenting sugar, but in commercial settings it is distilled off from the ethanol during purification. I'm not sure how much methanol is produced in a DIY CO2 chamber, but you could always inject it in a GC if you had access to one just to see.
The methanol is dangerous because of the formic acid that is produced when it is broken down in the body. ~10-15 mL ingested can cause blindness and I think as little as 30-40 mL can even be fatal.
I dont recall where but i read a post of someone who was making wine from her diy co2 , with good results and recipes
found it http://www.plantedtank.net/forums/showthread.php?t=290122
found it
http://www.plantedtank.net/forums/showthread.php?t=290122Thank guys and thank scotty b!
i shuld have search the forum for this lol i think this way will make me not so much waste of sugar and be able to keep my plant happy and myself enghoy a nice beverage :angel:
There is no telling what horrible bacteria will also grow in that thing...
This is a TERRIBLE idea. Aquariums aren't very sanitary!
This is a TERRIBLE idea. Aquariums aren't very sanitary!
This is right up there with the SW guys that thought it was a good idea to kick start their tanks' cycle by peeing in the tank. No it's not pure ammonia.
When I was a kid, my landlord pressed his own wine in the basement. The old man died of cirrhosis of the liver. He had no idea he was killing himself slowly.
I love tinkering and especially not wasting stuff, but some things are better left to others to make for you.
When I was a kid, my landlord pressed his own wine in the basement. The old man died of cirrhosis of the liver. He had no idea he was killing himself slowly.
I love tinkering and especially not wasting stuff, but some things are better left to others to make for you.
Then how do homebrew beer kits work? There is no distillation process and people aren't dying left and right from drinking beer.I agree.
Yes, methanol is also produced while fermenting sugar, but in commercial settings it is distilled off from the ethanol during purification. I'm not sure how much methanol is produced in a DIY CO2 chamber.
This is just a guess but if he is entertaining this idea, he probably doesn't have access to a gas chromatagraph.I agree.
Yes, methanol is also produced while fermenting sugar, but in commercial settings it is distilled off from the ethanol during purification. I'm not sure how much methanol is produced in a DIY CO2 chamber, but you could always inject it in a GC if you had access to one just to see.
The methanol is dangerous because of the formic acid that is produced when it is broken down in the body. ~10-15 mL ingested can cause blindness and I think as little as 30-40 mL can even be fatal.
Dude, this is a bad idea, the risks far outweigh the benefits. Sugar is pretty cheap. Just dump out the stuff after it's useful life and go and buy yourself some cheap booze to drink.
The DIY reactor works very similar to a wine fermentation. Wine Is more complex due to the other chemicals In the juice being modified.
The alcohol being produced kills off most of the bacteria. Just about every culture has there own type of fermented drinks. I've tried more than I should....
The closest drink you'll find is probably mead (fermented honey). I've also made ginger beer with just ginger and sugar.
Beers and mead are sealed during the fermentation to keep the CO2 in the keg. Buy a mini keg kit. They are kind of fun and remarkably easy to do.
The alcohol being produced kills off most of the bacteria. Just about every culture has there own type of fermented drinks. I've tried more than I should....
The closest drink you'll find is probably mead (fermented honey). I've also made ginger beer with just ginger and sugar.
Beers and mead are sealed during the fermentation to keep the CO2 in the keg. Buy a mini keg kit. They are kind of fun and remarkably easy to do.
I agree, GROSS!There is no telling what horrible bacteria will also grow in that thing...
This is a TERRIBLE idea. Aquariums aren't very sanitary!
Not to mention the taste would also be GROSS.
Sugar isn't very expensive, pitch it the used stuff
There is no telling what horrible bacteria will also grow in that thing...
This is a TERRIBLE idea. Aquariums aren't very sanitary!
Truth is you don't have to worry about that. No known human pathogens can live in beer or wine. Worst it can(and probably will) do is taste downright nasty.
I question why this is such a bad idea. I homebrew (starting a hefewizen this afternoon) I see no reason why I couldn't run the CO2 out of the airlock, through bottle of water and into my tank. If you didn't want the complexity of a beer you could easily do hard cider and/or applejack. Using a one gallon glass cider jug would be the easiest thing to do.
Drink it if you want. It's not going to kill you.
It might taste bad or give you diarrhea but that's up to you.
It might taste bad or give you diarrhea but that's up to you.
+1I question why this is such a bad idea. I homebrew (starting a hefewizen this afternoon) I see no reason why I couldn't run the CO2 out of the airlock, through bottle of water and into my tank. If you didn't want the complexity of a beer you could easily do hard cider and/or applejack. Using a one gallon glass cider jug would be the easiest thing to do.
The fact that the exhaust port on whatever you're brewing choice happens to be is connected to an aquarium has no bearing whatsoever on what you are brewing. How could that possibly make it "gross"? All that really matters is what you start with. Plain sugar and brewer's yeast probably won't get you any awards at the homebrewer's contests, but it's perfectly safe.
Now I personally have thought about cleaning it up with some carefully managed heating and cooling. ;-)
Nope, incorrect.Yes, methanol is also produced while fermenting sugar
Methanol is a byproduct of pectin, not sugar. Fermenting plain sugar will produce absolutely no methanol. Even if you were doing DIY CO2 with fruit or fruit juice, you could not produce a beverage with a toxic methanol content without a still.
If you are doing a plain sugar and water mash, you can safely distill your DIY CO2 leftovers without having to worry about methanol poisoning.
Not sure if it would be worth drinking this stuff without distilling. What kind of yeast do you use? Remember that fermentation usually craps out, not when the sugar has run out, but after the ethanol content has made the solution too toxic for the yeast to survive. If you're using plain baker's yeast, this will happen pretty early on, and you are very likely wasting a lot of sugar. You also won't have a very strong brew. Try distiller's yeast. It's available on amazon for pretty cheap. I get a lot more value out of my DIY system with it, and the leftovers are 20% ethanol before distillation.
I'll be hooking up a small batch of applejack to my CO2 system the next time the yeast needs to be replaced. Here's a well tested method that I've use. I've used this method to save 5 gallon batches of home brewed cider that I didn't like the outcome of.
Start with a gallon glass jug of cider. Take about a cup out to make space for the sugar you'll be adding. To get the longest run out of your yeast [and the highest alcohol %] add about one quart of sugar to the bottle, shaking to dissolve. My standard cider brewing yeast is a $0.99 packet of Lalvin 1118 champagne yeast. It'll survive an alcohol concentration up to 18%, and with enough sugar it can easily take three weeks to ferment through. for the lid, simply drill your hole and insert your silicone tubing as you would for any other DIY setup.
Once fermentation is complete, pour your fresh cider into either empty milk jugs or soda bottles, leaving about 1/4 of the bottle empty, and toss it in the freezer for a day or two until it's solid. Next, simply set the opened bottles upside down in a large bowl and allow the remaining cider and alcohol to drain out. As they melt faster than water, this will leave behind the water from the cider, leaving you with apple liquor that's guaranteed NOT to make you go blind!
Happy drinking, everyone!
Start with a gallon glass jug of cider. Take about a cup out to make space for the sugar you'll be adding. To get the longest run out of your yeast [and the highest alcohol %] add about one quart of sugar to the bottle, shaking to dissolve. My standard cider brewing yeast is a $0.99 packet of Lalvin 1118 champagne yeast. It'll survive an alcohol concentration up to 18%, and with enough sugar it can easily take three weeks to ferment through. for the lid, simply drill your hole and insert your silicone tubing as you would for any other DIY setup.
Once fermentation is complete, pour your fresh cider into either empty milk jugs or soda bottles, leaving about 1/4 of the bottle empty, and toss it in the freezer for a day or two until it's solid. Next, simply set the opened bottles upside down in a large bowl and allow the remaining cider and alcohol to drain out. As they melt faster than water, this will leave behind the water from the cider, leaving you with apple liquor that's guaranteed NOT to make you go blind!
Happy drinking, everyone!
You are correct about methanol not being a by-product of normal sucrose fermentation (we could split hairs about pectin being a sugar / sugar derivative, but it wouldn't really matter anyways:icon_wink).Nope, incorrect.
Methanol is a byproduct of pectin, not sugar. Fermenting plain sugar will produce absolutely no methanol. Even if you were doing DIY CO2 with fruit or fruit juice, you could not produce a beverage with a toxic methanol content without a still.
If you are doing a plain sugar and water mash, you can safely distill your DIY CO2 leftovers without having to worry about methanol poisoning.
Either way, TyrannosaurusSex, yes methanol is produced during fermentation of pectin-containing juices; but at any rate, I concede that the OP should not really even worry about methanol production, even if they decided to use the pectin-containing juices that are shown in another thread (production of methanol is really low). They might have to worry slightly about getting headaches (see next quote) if they decided to use apple juice, but I personally wouldn't worry too much about it.
Then how do homebrew beer kits work? There is no distillation process and people aren't dying left and right from drinking beer.
Read above. I was mixing up sucrose fermentation with pectin fermentation. And sure people are dying left and right from drinking beer, but not because of methanol poisoning.
With regards to homebrew wines and ciders, it is/was suggested that if you get a really bad hangover the next day, it was due to some amount of methanol in the drink (I think "apple palsy"?) -- although I'm willing to bet that there were some other factors contributing to the hangover :hihi:.
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