A word of advice to all friends who want to brew homemade baijiu and play with distillation at home: stop messing around, it can really be deadly!

I didn't believe in superstition either; I have a full set of equipment at home, using pure grains and solid-state fermentation, it should be foolproof.
From cleaning the grains, steaming and cooking, all the way through with Nongfu Spring, clean and pure, solid-state fermentation for a full 30 days, every step was perfect.
During distillation, I strictly cut the heads, even doubled the head-cut ratio compared to online tutorials, thinking I was safe, but the methanol test immediately poured cold water on me.
The heads exceeded the standard, the middle section exceeded the standard, even the tails exceeded the standard!
Afraid the test reagents might be inaccurate, I specifically used Luzhou Laojiao six-year and Luzhou Te as controls; they passed completely, but my homemade brew had methanol levels exceeding the standard throughout.
Now I finally understand: solid-state fermentation isn't really difficult; what's hard is how to completely separate toxic impurities like methanol after fermentation.
My small household distillation setup simply doesn't have a professional distillation tower or industrial-grade purification processes; no matter how careful, clean, or how much I cut the heads, I can't keep methanol within safe standards.
Don't gamble your health on luck—drinking bad alcohol can damage your eyes and internal organs, and you'll regret it too late.
The craft of brewing alcohol should honestly be left to reputable large factories; for ordinary people like us, survival is the priority—don't play around blindly!
$ETH