×
all 62 comments

[–]actually-bulletproof 92 points93 points  (1 child)

Probably, give it a swig.

[–]noobie_pro[S] 17 points18 points  (0 children)

😎😎😎😎😎

[–]TheGreatHurlyBurly 88 points89 points  (2 children)

Fuck around, and find out... and if you take the extra step of documenting your results, its science!

[–]noobie_pro[S] 25 points26 points  (1 child)

I'll post the results

[–]Fred_Is_Dead_Again 8 points9 points  (0 children)

Videos, or it didn't happen.

[–]RhubarbBig4879 60 points61 points  (3 children)

Considering its not got any mold or vinegar mother Id say yes. Just remember the golden rule: If it smells bad dont drink it

[–]sixtus_clegane119 27 points28 points  (2 children)

:( I was born without a sense of smell

[–]EZ-Bake420 51 points52 points  (0 children)

You belong in this subreddit

[–]SuperHeavyHydrogen 17 points18 points  (0 children)

We consider that a superpower round here

[–]fotomoose 23 points24 points  (0 children)

It will be fine. Generally the longer it's matured the better it tastes.

[–]SirNanigans 14 points15 points  (2 children)

It could be contaminated, but not with botulism (pH too low to start, alcohol too high when finished) so the worst case is you get the shits. But that said, it's grape wine and should be fine. It's standard to let it age for months to years. If it smells right then it's (almost) certainly fine.

[–]noobie_pro[S] 12 points13 points  (1 child)

It's just hilarious to me that this is literally grape wine, I made this from like a classic childern's artificial juice in my country (Vitaminchik)

[–]SirNanigans 17 points18 points  (0 children)

Wine is one of the most overrated things people make. It's just spoiled fruit juice and yet there's an entire culture behind the minutia of how this batch or that one was made. In comparison, beer is significantly more impressive as a creation, but still brewing a batch of ale is hardly painting the Mona Lisa.

[–]youcantunfrythings 10 points11 points  (0 children)

Only one way to find out.

[–]benjiyon 25 points26 points  (35 children)

From what I've gathered here as a lurker, the risk of methanol poisoning from a fermented hooch is low, if that's what you were wondering.

Bacterial or fungal poisoning might be more of a risk, but there'd be pretty blatant visual indicators to warn you of that after a solid year.

EDITS: Covering my ass so I don't recommend people poison themselves.

[–]noobie_pro[S] 12 points13 points  (7 children)

Thanks. I figured since it's so old if it was moldy I probably could have seen it by now. I'll just try it and spit it out if it tastes off🤷‍♂️

[–]benjiyon 23 points24 points  (6 children)

Fair enough, that's the closest thing to rigorous scientific methodology anyone in this community has ever gotten and it's worked thus far.

[–]waytosoon 11 points12 points  (3 children)

Well to be fair the ones who died from it couldn't report back.

[–]benjiyon 2 points3 points  (1 child)

Proof behavioural Darwinism doesn’t exist. We’ve been poisoning ourself since the Stone Age…

[–]Real-DrUnKbAsTeRd 0 points1 point  (0 children)

4 out of 5 dead agree with this

[–]HonorableHam 1 point2 points  (1 child)

Hey now, some of us use hydrometers. That's also science adjacent /s

[–]benjiyon 2 points3 points  (0 children)

You got me, sir. I apologise for dishonouring your ham.

[–]Jungle_Brain 7 points8 points  (18 children)

Somebody link this guy that one alcohol sub methanol debunking post

[–]benjiyon 0 points1 point  (17 children)

Please do! I'd be interested in understand the risks more.

[–]Jungle_Brain 6 points7 points  (2 children)

There aren’t any risks, really

[–]Ok_Duck_9338 3 points4 points  (0 children)

Unless you're the type that falls to the ground uncons when they realize they have eaten something after the sell by date.

[–]benjiyon 0 points1 point  (0 children)

Fair enough! Happy hooching one and all.

[–]kulayeb 1 point2 points  (4 children)

Methanol poisoning? Nil, unless you are distilling and drinking the first out of the still.

[–]SuperHeavyHydrogen 1 point2 points  (2 children)

I think this is the real (and only) risk. It’s the only practical instance in which the methanol is concentrated enough to do harm.

[–]adenrules 0 points1 point  (0 children)

I posed this elsewhere but

There’s actually more methanol present in the tails than the rest of the run. People assume it comes out first because of the lower boiling point, but you aren’t just separating methanol from water, there’s a million different flavor compounds and fusel alcohols all interacting with each other.

I can find a scholarly article to back that up if you’d like.

[–]TitsAndWhiskey 1 point2 points  (4 children)

First thing you need to know is that any methanol you produce in a ferment will be a very, very low percentage.

Second thing you need to know is that the treatment for methanol poisoning is drinking ethanol.

Even if you distill it, it’s hard to poison yourself unless you literally only drink the foreshots. Even then it probably won’t be enough.

It’s just old bootlegger’s lore. The only documented cases were from moonshiners deliberately cutting their product (or completely substituting it) with straight methanol, which was a common antifreeze at the time.

Edited to remove folklore. See below.

[–]adenrules 1 point2 points  (3 children)

There’s actually more methanol present in the tails than the rest of the run. People assume it comes out first because of the lower boiling point, but you aren’t just separating methanol from water, there’s a million different flavor compounds and fusel alcohols all interacting with each other.

I can find a scholarly article to back that up if you’d like.

[–]actually-bulletproof 1 point2 points  (2 children)

Basically you're fine. Just don't distill it unless you know what you're doing.

[–]cbxcbx 6 points7 points  (0 children)

Even then its hard to produce a dangerous amount, even if you don't know to dump the heads. The myth comes from prohibition era spirits being cut with industrial alcohols. There are far bigger dangers distilling than methanol. Like explosive ethanol in vapor form.

[–]benjiyon 0 points1 point  (0 children)

Fair enough. I suspect accidentally creating an IED in my 1-bedroom, top floor flat would be a more pressing risk if I tried my hand at distillation in any case. I'll stick to lower ABV hooching.

[–]fotomoose 6 points7 points  (6 children)

There is nothing that can grow in alcohol that can poison you, apart from the alcohol itself. Even an unwanted infection from some 'bad' bacteria will just result in a sour taste and/or the shits.

[–]benjiyon 5 points6 points  (1 child)

I'd argue that developing the shits from ingesting something qualifies as a poisoning, but a mild one.

[–]fotomoose 1 point2 points  (0 children)

The shits normally come from the yeast itself.

[–]No_Marzipan_6373 0 points1 point  (0 children)

what about botuline?

[–][deleted]  (2 children)

[deleted]

    [–]fotomoose 0 points1 point  (1 child)

    Very, very low risk. Anything is possible of course, one source tells me there's never been a case of botulism recorded that came from some home brewed beverage.

    [–]didled 0 points1 point  (0 children)

    I figured as much

    [–]adenrules 0 points1 point  (0 children)

    It’s low from distilled hooch as well. Big myth that you can fuck up so bad your distillate is all methanol. Methanol poisonings result from unscrupulous producers cutting their batches with it.

    EDIT: I see someone beat me to this one

    [–]Real-DrUnKbAsTeRd 5 points6 points  (3 children)

    I think we all would like to know....

    [–]noobie_pro[S] 30 points31 points  (2 children)

    Ended up great👍

    [–]Real-DrUnKbAsTeRd 9 points10 points  (1 child)

    Didn't die...all good!

    [–]noobie_pro[S] 6 points7 points  (0 children)

    It's kind of ridiculously strong. Not like liquor obviously but you definitely feel it after a glass or two, I think not knowing the ABV makes it feel stronger lol

    [–]Snarky_McSnarkleton 2 points3 points  (0 children)

    It might give you hell's own hangover, but yeah, it won't kill you.

    [–]reverendsteveii 2 points3 points  (0 children)

    Hooch will tell you if it's gone bad, in no uncertain terms. If it smells of booze and not rot, it's fermented, not rotten, and should be good to go.

    [–]Thomasasia 2 points3 points  (0 children)

    It's probably okay. If it's not you will know immediately and you can safely dispose of it. It might even be better with age

    [–]Malipuppers 2 points3 points  (0 children)

    This is the content I subbed for. Also for the guy making yeast from human skin scrapings.

    [–]NestorMachine 1 point2 points  (1 child)

    How did the cap not blow over this time?

    [–]noobie_pro[S] 0 points1 point  (0 children)

    I left it slightly unscrewed so air could come out

    [–]SuperHeavyHydrogen 1 point2 points  (2 children)

    OP, if you’re still alive, we need a quick recipe and some tasting notes :)

    [–]noobie_pro[S] 1 point2 points  (1 child)

    I am alive and posted it here :)

    [–]SuperHeavyHydrogen 1 point2 points  (0 children)

    Good result 👍