Missed in the previous discussion: methanol is irrelevant. Grain based ferments have essentially zero methanol.(And methanol risk is a function of its concentration relative to ethanol — the treatment for methanol poisoning is… ethanol!) even fruit based fermentations with significantly higher pectin concentrations only produce trace methanol, and it’s not all that well concentrated in a distillation due to azeotropes (which also says that throwing out the heads doesn’t help that much).
Methanol poisoning stories in the news almost exclusively result from people trying to sell denatured or industrial alcohol. The biggest risk in home distilling is fire.
Methanol poisoning stories in the news almost exclusively result from people trying to sell denatured or industrial alcohol. The biggest risk in home distilling is fire.