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To be fair, we still add 5-10% methanol to industrial alcohol. But also a bunch of bitterants to discourage use.


Are adding it or just distill both because it's cheaper?


Yeast microbes make ethanol, not (much) methanol.


Adding. That majority of things we ferment and distill will not produce anywhere close to 5-10% methanol.


To make it poisonous enough that the tax men leave you alone.

So cheaper in a circuitous way.




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