Is freeze distillation of cider dangerous?

[Dhruv Jain]

The way I understand it is; that in normal distillation, since methanol has a lower boiling point than ethanol, there is separation of the methanol from ethanol which results in concentrated methanol being produced in the beginning. Which is why this is dangerous!

However, in freeze distillation, there is no separation of methanol from ethanol since we do not reach the temperatures required to freeze either. So the ratio of methanol and ethanol remains constant in any given sample of the freeze distilled cider. Assuming that the quantity of ethanol consumed by an individual remains the same (i.e. the individual would consume less freeze distilled cider on account of the higher ABV); it stands to reason that the total quantity of methanol consumed would also be the same regardless of whether the individual has consumed regular cider or freeze distilled cider.

So logically it would seem that freeze distilled cider is harmless. I am looking to make some apple wine/liqueur (sort of) drink for my mum whom I am very fond off :-) !

Thanks

[Adam Wargacki]

I think most of your reasoning is sound.  

The methanol content of applejack is no more dangerous than the corresponding amount of cider.  The tales of hangovers (it seems to me) arise due to dehydration and overconsumption relative to practice of drinking regular cider.

I think one prevalent misconception about distilling is that lighter molecular weight are restricted to the "heads".  This is not true in the case of methanol.  While the boiling point of pure methanol is lower than the bp of water or ethanol, in solution methanol and water have a polar interaction that results in methanol emerging from the still mostly in the tails!  http://bookshop.europa.eu/en/a-study-on-the-possibilities-to-lower-the-content-of-methyl-alcohol-in-eaux-de-vie-de-fruits-pbCGNA16864/  

Putting trivia aside.  I think whether fractional crystallization or distillation is more dangerous is a matter of perspective.  Surely drinking the wrong cut of a distillation run is the worst-case scenario.  The overall potency of applejack perhaps adds an element of danger, but this doesn't have much to do with methanol.  Drinking well-made brandy eliminates the methanol/acetone-contamination possibilities, issues of ethanol toxicity remain.    

[Dhruv Jain]

Very interesting read even though doesn't cover freeze distillation.

Thanks for the research paper!

[Llanblethian Orchards - Alex]

I've made apple jack myself in the past, not sure it is of much use but I was warned against using so called turbo yeasts and high temperature ferments for the initial cider to be concentrated as these fermentations tend to produce more methanol.

But as you say if the intention is to consumeas much alcohol as if normal cider was drunk it's not really an issue.

Alex