[RC one]

IIRC, you just need to discard the heads and tails and it’s safe to drink the rest. Methanol poisoning was more prevalent during prohibition era when unscrupulous distillers would sell anything and call it booze. you can also distill wine into high proof booze at home by putting the wine in a stainless steel stock pot with a stainless steel mixing bowl floating in it it and another stainless steel mixing bowl filled with ice sitting on top of the stock pot as a lid. as you gently heat the wine up on the oven, the alcohol condenses on the bottom of the ice filled bowl and drips into the floating mixing bowl. you then remove the ice filled “lid” every so often and pour the alcohol into a sealable jar or bottle. you end up with a clear spirit of around 90 proof. you discard the heads and tails. this technique is nice because there is no actual still to get you in trouble and you can easily make a gallon of 90 proof in an evening. it takes lots of ice though.

[Mama Shawna]

Bkmk

[ForYourChildren]

“discard the heads and tails”

How do you know how much to discard? 1/2 the batch? 1/4 the batch? 2 tablespoons?

How do you know?

[Boomer]

When I distilled mine with the air-cooled distiller; I'd only throw away the firs ounce or so. The rest was good. On the back end it starts getting weak which is why you use the gauge to see what proof is coming out.

I used this thing called a "Mr. Distiller".

[T-Bone Texan]

Wow, thank you for that tip. I will try it.

My tip: If you make apple cider it can be made stronger by freezing it partially; when a layer of ice forms on top remove it. Repeat.

Every time ice (water) is removed, the cider gets stronger.