Hello all,
I am writing a term paper on making moonshine, its history and method. I have found a wealth of info on recipe's and stills, but finding out about the 'killer likker' is proving difficult.
I know about lead solder being bad, but what about the 'fusel oils' and low temp alcohol?
how would they know what was good and what was bad? when making a run how would they seperate the good from the bad? and what does the 'thump keg', or 'doubler' really do, is it a primitive form of reflux stilling?
thanks

Dear Doctor, Actually, that depends on what you fermented to make your wash, beer, mash ,whatever,! Fruits that are high in pectin ,grapes for example, WILL make more methyl than most grains and it would certainly be prudent to toss the first 50ml of anything distilled! Most of those using this forum seem to favor a sugar/water/yeast wash, and IF this produces any methyl at all, it does so in such low amounts as to be negligable. Where the danger lies, is that in wine or beer ,which DO contain methyl,, the concentration is quite low ,due to the volume of meth occuring in the wine,; but! When one distills this wine, you are now concentrating that methyl into a much higher level ,PPM, and that COULD be harmful! So, be safe. If you distill fruit or grain, toss the first 50ml. For sugar/water, you can probably forget the methyl concern altogether and enjoy the fruits of your labor.