Well I can say this, Apple Jack is dangerous and this is why….methanol is always a fractional presence in all fermented beverages. The antidote for methanol poisoning is roughly, ethanol consumption. With beer and wine, the methanol percentages are low enough relative to water and ethanol to not be a concern, but when you concentrate by removing frozen water it’s a recipe for trouble, at least a headache and maybe blindness and death in large amounts. When distilling it’s imperative to heat above the evaporation temp for methanol, about 150F, maintain for ten minutes, then attach your distilling rig and increase the temperature above the BP for ethanol, roughly 180F. I use lab glass to distill, I’d be happy to offer advice and the small cadre of accumulated wisdom I have from making mistakes. 😁