{"id":5308,"date":"2025-06-04T16:33:19","date_gmt":"2025-06-04T16:33:19","guid":{"rendered":"https:\/\/fx5.com\/en-gb\/?p=5308"},"modified":"2025-06-04T22:19:31","modified_gmt":"2025-06-04T22:19:31","slug":"dispelling-misconceptions-about-methanol-heads-boiling-points-and-miscibility","status":"publish","type":"post","link":"https:\/\/fx5.com\/en-gb\/dispelling-misconceptions-about-methanol-heads-boiling-points-and-miscibility\/","title":{"rendered":"Dispelling Misconceptions about Methanol, Heads, Boiling Points and Miscibility"},"content":{"rendered":"\n

While consulting for FIVE x 5, I\u2019ve been lucky enough to meet distillers from all walks of life, and at all stages of the learning process. One of the appealing things about this industry is that you can always learn more \u2013 I\u2019ve been doing it since 2018 and I still learn something new most every week.<\/p>\n\n\n\n

With that in mind, allow me to get into the weeds a little bit on a frequently-misunderstood topic: boiling points, methanol, and separation in distillation.<\/p>\n\n\n\n

Many distillers believe in a falsehood about the chemical properties of fermented mashes\/beer and spirits. The falsehood states that lower boiling-point components of your beer (for example, methanol with a boiling point of 148.5F) will independently and separately “boil off” or evaporate while leaving behind higher boiling point compounds like ethyl alcohol (173F) and water (212F). I have heard, more times than I can count, a distiller claim that they leave the still manhole open (or discard collections) when the pot liquid is under 173F, with the express purpose of eliminating methanol and\/or higher boiling point compounds from the final product.<\/p>\n\n\n\n

This mental picture of different components independently boiling at their respective boiling points is correct when you have liquids that do not mix<\/strong>. For example, if you put a 50\/50 mix of olive oil and water into a still, the water component would boil at around 212F, leaving behind most of the olive oil, which would probably never hit it\u2019s 570F boiling point. (Pedantic note: some of the oil would carry over with the water \u2013 this is how essential oil distillation works. It is a mechanical carry-over effect rather than vaporization of oil.)<\/p>\n\n\n\n

The nature of ethanol, water, methanol, and most other alcohols is different. When you combine them, they form what\u2019s called a miscible<\/strong> solution. A miscible solution is homogeneous by definition. The key to understanding miscible solutions is that they have their own boiling point and other chemical properties, arising from the relative concentrations of the components<\/strong>. They stop acting like ethanol or water and start acting like a blend of the two, with properties in between<\/strong> the properties of those components. In typical beverage distillation, the properties of the miscible solution are dominated by the effects of the ethanol and water, since all other compounds are present only in trace quantities. Nonetheless, these trace quantities also affect the boiling point and other properties of the mixture.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Consider a mixture of ethanol, water and trace alcohols, testing at 50% ABV. This liquid has a boiling point of about 180F. Until your still reaches 180F, none of the liquid is evaporating. (This is the stage where distillers mistakenly believe that methanol is independently separating).<\/p>\n\n\n\n

Once it reaches 180F, all components <\/strong>(ethanol, water, methanol, etc) begin boiling simultaneously (remember, it’s a homogenous solution) and carry over to your collection. Alcohols and other compounds wind up concentrated in the collected fractions, while water winds up concentrated in the stillage (leftover in the pot).  If there is methanol in your beer, then there is methanol in your collected spirits<\/strong>. And, there is almost certainly more<\/strong> methanol (percentage-wise) in the distillate compared to the beer. After all, distillation is a purification (concentration) process. This is a fact that may be hard to hear. This means that the distiller\u2019s primary job \u2013 making cuts \u2013 is mostly about flavor<\/strong> and not about purification<\/strong> or separation<\/strong>. You do not have as much control over the distillate\u2019s composition as you may think you do.<\/p>\n\n\n\n

The only time this is untrue is if you have a “demeth column”, which is only found at large alcohol plants and costs millions of dollars. Even at that expense, a demeth column is only able to remove a couple dozen PPM of methanol from the final product.<\/p>\n\n\n\n

\"\"
A diagram of the traditional three-column purification system (R. Piggot, 2005)<\/em><\/figcaption><\/figure>\n\n\n\n

You might be saying, “well, that\u2019s true for a pot still \u2013 but we have a column!”<\/p>\n\n\n\n

I\u2019m here to tell you that it doesn\u2019t really matter<\/strong>. You are still collecting a blend of components in your distillate, unless you have the aforementioned demeth column. With a column, you may be able to capture a bit more methanol in your heads draw, compared to a “cut” on a pot still, but you\u2019re still playing in the margins and you\u2019re still collecting lots of non-ethanol compounds in your “hearts”.<\/p>\n\n\n\n

For some semi-scientific backing, there are some interesting threads on homedistiller.org where folks have independently tested the methanol and isobutanol concentrations in collected distillate from pot distillation. Counter-intuitively, isobutanol (boiling point 226F<\/strong>) was concentrated in the heads\/foreshots<\/strong>, while methanol (boiling point 148.5F<\/strong>) was concentrated in the tails. <\/strong>The chemistry involved is more complicated than meets the eye \u2013 the presence of water<\/strong> complicates the behavior of the alcohols during distillation.<\/p>\n\n\n\n

The following graph illustrates the relative concentration of methanol and isobutanol to ethanol across 6 fractions collected from a pot still. It indicates that methanol is actually concentrated in the tails<\/strong>, not the heads or foreshots \u2013 and similarly, illustrates that isobutanol is concentrated in the heads<\/strong>, not the tails, as you might expect from a high-boiling point compound.<\/p>\n\n\n\n

\"\"
Graph posted by Stibnut on homedistiller.org, Sun Aug 02, 2020<\/em><\/figcaption><\/figure>\n\n\n\n

For more reading and graphs, see:<\/p>\n\n\n\n

https:\/\/homedistiller.org\/forum\/viewtopic.php?t=79718<\/a><\/p>\n\n\n\n

https:\/\/homedistiller.org\/forum\/viewtopic.php?f=33&t=40606<\/a><\/p>\n\n\n\n

We hope this article clarifies common misconceptions about methanol and distillation. To recap:<\/p>\n\n\n\n

In a typical fermented mash, components such as methanol and ethanol do not boil off separately at their individual boiling points.<\/p>\n\n\n\n

Instead, the mixture has its own boiling point, and all components begin to evaporate together once this temperature is reached.<\/p>\n\n\n\n

This means that methanol cannot be selectively removed by discarding early distillate fractions<\/strong>. We can go a step further and state that in a pot still, you’d actually be more effective at reducing methanol by discarding late<\/strong> fractions (tails).<\/p>\n\n\n\n

Therefore, distillers should focus on making cuts based on flavor profiles or economic reasons rather than attempting to eliminate methanol through cuts driven by temperature readings. Understanding the chemistry of miscible solutions is essential for producing high-quality spirits.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

While consulting for FIVE x 5, I\u2019ve been lucky enough to meet distillers from all walks of life, and at all stages of the learning process. One of the appealing things about this industry is that you can always learn more \u2013 I\u2019ve been doing it since 2018 and I still learn something new most […]<\/p>\n","protected":false},"author":6,"featured_media":154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_gallop_menu_shadow":false,"content-type":"","inline_featured_image":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[98,25],"tags":[5,8,24],"class_list":{"0":"post-5308","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-consulting","8":"category-distiller-resources","9":"tag-craft-distillery-management","10":"tag-distillery-consulting-services","11":"tag-ttb-compliance","12":"entry"},"yoast_head":"\nDispelling Myths: Methanol, Heads & Miscibility Issues<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fx5.com\/en-gb\/dispelling-misconceptions-about-methanol-heads-boiling-points-and-miscibility\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dispelling Myths: Methanol, Heads & Miscibility Issues\" \/>\n<meta property=\"og:description\" content=\"While consulting for FIVE x 5, I\u2019ve been lucky enough to meet distillers from all walks of life, and at all stages of the learning process. 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Tyler first entered the regulated beverage industry in 2010, when he started working harvest and crush at a midsize winery in Slovenia. After returning to California in 2017 he joined a startup DSP, with responsibilities for formulation, production, compliance, lab services, and more. In 18 months, he led the DSP from mason jars and buckets to tankers and trailers, then moved into a freelance consulting role, helping distilleries of all sizes with every aspect of production, operations, and compliance. A long-time Fx5 user, Tyler brings a wealth of experience unmatched in the industry.","url":"https:\/\/fx5.com\/en-gb\/author\/tyler-derheim\/"}]}},"featured_image_src":"https:\/\/fx5.com\/en-gb\/wp-content\/uploads\/2021\/03\/DSC6072-1-600x400.webp","featured_image_src_square":"https:\/\/fx5.com\/en-gb\/wp-content\/uploads\/2021\/03\/DSC6072-1-600x600.webp","author_info":{"display_name":"The Consulting Team","author_link":"https:\/\/fx5.com\/en-gb\/author\/tyler-derheim\/"},"_links":{"self":[{"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/posts\/5308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/comments?post=5308"}],"version-history":[{"count":0,"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/posts\/5308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/media\/154"}],"wp:attachment":[{"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/media?parent=5308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/categories?post=5308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fx5.com\/en-gb\/wp-json\/wp\/v2\/tags?post=5308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}