Methanol is a natural fermentation byproduct of pectin breakdown of fruits like plums, cherries, apricots as well as grapes.
Methanol collects in a still easier than ethanol. Methanol boils at approximately 64.7°C (148.5°F), while ethanol boils at 78.4°C (173.1°F). Professional distillers carefully measure and discard the initial fraction (the heads/foreshots) of a distillation run to remove the methanol. Easy for a novice to miss this key safety step.
Methanol is a natural fermentation byproduct of pectin breakdown of fruits like plums, cherries, apricots as well as grapes.
Methanol collects in a still easier than ethanol. Methanol boils at approximately 64.7°C (148.5°F), while ethanol boils at 78.4°C (173.1°F). Professional distillers carefully measure and discard the initial fraction (the heads/foreshots) of a distillation run to remove the methanol. Easy for a novice to miss this key safety step.