Sean 'Diddy' Combs is fearful of being poisoned in prison, a source claims.
  • Isolde@lemmy.world
    4·
    3 hours ago

    So, he was afraid of poisoning after he drank the moonshine? He needs to go to solitary, not the damn nurse’s office.

  • Maeve@kbin.earth
    1·
    3 hours ago

    Officials reportedly debated moving Combs to another facility after the discovery but decided against it.

    🙄

    "There’s a real concern someone could poison him – either through the way the alcohol is brewed or by deliberate contamination.

    🤷

    He added he had gone through a “spiritual reset” in jail and was “committed to the journey of remaining a drug free, non-violent and peaceful person.”

    🤣

    Combs is serving a four-year sentence for transportation for prostitution, having been convicted in July of organizing drug-fueled sex parties across America.

    😑

    His lawyers have asked for leniency, arguing he remains committed to rehabilitation.

    🚷

  • GreenShimada@lemmy.world
    303·
    1 day ago

    First, OK Magazine has the journalistic integrity of a cereal box.

    Second, the fear is overblown and this is a lame excuse to not get in trouble, as if you get alcohol-producing yeast going, they out-compete all other bacteria. I’ve stuck my filthy hand in an active fermentation of an open vat of wine and wort for distilling into whiskey. Anything on me that got in the vat would have not gotten enough food to reproduce before the increasing alcohol killed it eventually.

    • phutatorius@lemmy.zip
      81·
      1 day ago

      It depends on the source of the yeast. Wild strains of yeast sometimes produce methanol (bad) as well as ethanol (good) and lactic acid (neutral but sour). Brewer’s yeast has been selectively bred to optimize ethanol production.

      Even with brewer’s yeast, if the fermentation is followed by a distillation process, there are generally steps to remove any methanol that found its way into the fermentation process (for example, because cellulose was in the stuff being fermented, and fermentation of cellulose produces methanol). That’s why the foreshots (first distillation products with lower boiling temperature) are discarded.

      • GreenShimada@lemmy.world
        1·
        11 hours ago

        It’s prison hooch, so my assumption is that the source of the yeast is someone else’s hooch. I expect they don’t carry EC-1118 in the prison commissary.

    • jordanlund@lemmy.world
      104·
      1 day ago

      I’d be more concerned about the “fermented in a plastic bag” part. Who knows what chemicals leech into it from that. I doubt prisoners are sourcing food grade plastics for their prison moonshine.

      But… if Diddy does die from this, the reaction will be “Well that tracks…”

      • GreenShimada@lemmy.world
        141·
        1 day ago

        I mean, it’s a negligible amount of microplastics compared to the fact that he’s in prison wearing orange polyester and eating from probably plastic trays and getting plastic-packaged commissary food.

        Realistically, if the hooch ferments too warm, that would make methanol, which would make him go blind. But that’s like 92 or 95 degrees IIRC, so it’s probably a low risk.

        I would worry more about the macroplastics of shivs if I were him.

        • Fondots@lemmy.world
          9·
          1 day ago

          Also on the methanol concern, while the headline is calling it moonshine, which for most people probably calls to mind a distilled spirit with probably 40+% abv

          But really we’re talking about pruno here, prison wine, so probably more like a quarter of that if they’re lucky.

          I doubt they fucked it up badly enough and had enough of it to really make methanol poisoning a real concern.

          • GreenShimada@lemmy.world
            2·
            1 day ago

            Oh yeah, for sure - I didn’t even register the details of the headline once I saw the link to OK Magazine. They’ve been doing word salad to try and outdo People or Us Weekly for decades. I’m surprised they didn’t call it “High Octane Jet Fuel!”

            Meanwhile, it’s really just fizzy warm hooch that’s probably closer to 6-8% ABV if they can even get enough sugars to ferment. Actual concerns about methanol are really only in warm, tropical locations where it’s already hot out and the entire fermentation is too hot, start to finish. But that’s a real concern, maybe Diddy put it in a warm spot to ferment faster, as opposed to “ew, it’s in a bag? microplastics? yuck.” I dunno, it’s also stupid we have to even talk about this.