Methanol aaaaaahah

I can't seem to avoid getting so far what I think is an abnormal amount of methanol. I am no expert and was trying to do the following

* Take some cheap concentrate fruit punch like peach or grape punch * Add some properly pitched lalvin 1118 * Add 5-7 teaspoons of white sugar1L batches * Seal it up as to force the yeast to break things down * Temp steady at around 80F

note also I have been trying to culture more yeast without buying any more using a bit of sugar, water, and boiled potato juice add 175ml to 1L typically of this culture material warmed up from fridge

I get these occasional 'panicy rushy' feelings feel like irritated eyes, puffy, maybe a slight halo around lights.

Any notes on reduction of methanol

thinking

*Maybe ventilation of alcohol in end of fermentation may make some of the methanol evaporate(moreso as it has a lower boiling point) as the missing ethanol backfills in lower proportion. There may be a best trade-off to avoid production of fusils also... *Grape musts better than pectin musts. hear white grapes must be de-skinned

-- -------------------------------------------- Matthew Suffidy - Ottawa, Canada

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