the other two have no idea what they are talking about. methanol and ethanol are both alcohols. if you ferment beverages, the yeast will create both methanol and ethanol, just way less methanol.  if you're now wanting to make booze, you're taking your fermented beverage and concentrating the alcohol through distillation, basically boiling off and catching the ethanol. problem is, methanol boils sooner then ethanol so to not concentrate the methanol to lethal levels, you need to throw away the first ~15% of boiled off liquid.  if you're now an unscrupulous moonshiner and don't give a shit, you want to keep waste to a minimum so you don't cut as much off the top. thus, you might end up with a few bottles containing a lethal dose of methanol
Germany