This is my first post on this fantastic forum and I'm not very sure if I'm posting in the correct place.
I'd like to congratulate the community on the sheer amount of effort put into developing recipes, designs of the stills and fine tuning fractional distillation.
I've a simple basic query....
Why go to all the trouble of fermenting sugar washes, if you are interested in ~95% alcohol. Why not distill the abundantly and cheaply available denatured spirit. Are the denaturants impossible to get rid of even with bokas
![Confused :econfused:](./images/smilies/icon_e_confused.gif)
BTW, I don' t have the luxury of selecting between various strains of yeasts or malts but have access to unlimited volumes of denatured alcohol
![Laughing :lol:](./images/smilies/icon_lol.gif)