Homebrewer here. Not a problem with making beer or wine. Even if the fermentation gets infected, it will make you throw up (not die).
When distilling (and I’m not a distiller so just regurgitating what distillers have told me), the head (first distilled portion) and tails (last distilled portion) have methyl. If you taste the head or the tails, then it is pretty much the same as finger nail polish remover. It is nasty on it’s own. Now if the lethal head or tails is mixed in with 50%+ alcohol distillate, you might think it was harsh and drink down a lethal amount.
Completely different from home brew or even wine, where the yeast usually stops fermenting around 12% or so. You can push it via various techniques up to maybe 20% like sake, but that’s about as high as you can go with yeast in some kind of sugar solution. Also, you can freeze distill (aka “apple jack”) which concentrates everything including the methyl, and could get to a lethal level. More likely, it’s more like double the starting alcohol amount and leads to wicked hangovers.