Earlier quoted context omitted.
Anything that decants below 78.4C is going to have methanol in it, I usually separate out the first 100ml or so that decants after 78.4C to play it safe. I've been doing it for about 20 years, no poisoning cases yet. Home distillation has been legal in NZ since 1996.
This doesn’t make sense. Whether or not you have methanol depends on what you are distilling from. Distillation doesn’t create methanol and many sources of ethanol contain negligible methanol. TBH, your assertion reads like chemistry word salad. It doesn’t parse.
As distillation continues the concentration of methanol drops.
The highest concentration is at the start. This is also generally full of undesirable flavours.
People also forget that ethanol competitively inhibits metabolism of methanol in a way that protects healthy adults from toxicity.
A safe alcoholic drink can have methanol in it, iirc it's about 80:1 ethanol:methanol by EU rules. And generally considered tolerable [0].
What is actually toxic is much higher ratios of methanol than that.
Unless you have severely f'd up your fermentables you shouldn't even have that much methanol in the starter!
This is why everyone is disagreeing with the safety in this thread.
It's also why people wonder why so many tourist destinations have been mixing methanol into alcoholic drinks. They probably could serve drunk people high concentrations relying on ethanol already in their blood and follow up drinks to stop noticeable harm.
Probably most adults could drink 5-10% methanol (if ethanol is about 50%) and never notice the toxicity.