It's fairly difficult to produce significant quantities of methanol from the likely mixtures most people would be fermenting to make their own vodka/whisky/etc.

It's fairly difficult to produce significant quantities of methanol from the likely mixtures most people would be fermenting to make their own vodka/whisky/etc. Typically it's found (at all) if you're fermenting fruit juices, not grains or sucrose. I can't find any good references right now, but it seems that a lot of the widespread idea that it's easy to screw up amateur alcohol fermentation is probably a lie that was spread in support of strict regulation on such activities.