After like 3 years I was again brewing beer just for fun and not 2000l batch as my job or trying something on this small scale for my job (because I had a time and got the ingredients for free).
It is really experimental brew. I put 3,5l of grape juice (I think it is Veltlín variety) and will add some cherries there too. So let’s see how it will end up.
the boiling points are different, but if you’ve ever run a still you understand that it’s a spectrum of compounds that come through the still, it’s not like the still just runs at 65C and only spits out methanol until all the methanol is gone and then moves on (even with fractioning, but that certainly can help).
Your best defense is to ferment your wash properly so you’re not producing a ton of methanol to begin with.