*URGENT* Ethanol, please, not methanol (was Re: [CH] EXTRACT SAUCES)
Dana H. Myers (dana@dioxine.com)
Mon, 19 Nov 2001 17:34:00 -0800
jim@wildpepper.com wrote:
>
>You can make your own 'cap extract' fairly easily using methanol (pure
>grain alcohol)- just use an ELECTRIC stove to evaporate the methanol-
>NOT open flame. I need the work, but not that badly ;-)
>
I would strongly suggest that anyone attempting this process at home *DO
NOT USE
METHANOL*. Since methanol (wood alcohol) is quite toxic, there's no
such thing
as food-grade methanol. Any methanol you find is likely to be quiet
impure, and
those impurities are not likely good for you either. So, even if you
did manage to
get the methanol solvent fully evaporated from a batch of oil, it's
liable to leave
behind other toxic and/or bad-tasting chemicals.
Grain alcohol - the kind of stuff we drink in beer, wine and hard liquor
- is *ethanol*.
If I were to try this process, I'd much rather use ethanol, probably
obtained as
Everclear (which used to be 190 proof, but lately I've seen it as 151
proof) which
is grain alcohol and water.
Jim, are the peppers chopped, sliced, pureed, or what before the extraction
process?
Thanks -
Dana
dana@dioxine.com