Comment by jasonwatkinspdx
16 hours ago
> even fruit based fermentations with significantly higher pectin concentrations only produce trace methanol
Would using pectinase to break it down first reduce the risk?
16 hours ago
> even fruit based fermentations with significantly higher pectin concentrations only produce trace methanol
Would using pectinase to break it down first reduce the risk?
It would make it worse, by making the pectin available to be fermented!
Ah I see.