Alcohol

The alcohol percentage of the wine is one of the elements which is required to be on the label.The prescribed minimum alcohol percentage of wine is set at a minimum of 8,5 %.Naturally the fermentation of grapejuice stops at a maximum alcohol percentage of 15%.

The alcohol in wine, beer and other liquors is ethanol.(With a small percentage of additional alcohols.The chemical formula of ethanol is: C2 H5 OH, or a composition of carbon, hydrogen and oxygen.

During the distillation of wine, for example for grappa, eau-de-vie or brandy, the ethanol is extracted from the alcoholic fundamental wine through heating. Ethanol damps at 78,3 degrees and is then absorbed through cooling.

There are three stages of distillation: lead, heart and expiration. In the lead the alcohol is located which damps at the lowest temperature: methanol, a very toxic substance. That is the danger of distillation on your own: not removing the lead.
The middle stage of the distillation process, named the heartm is ethanol.
After the heart the expiration damp: the higher alcohols, like propane and butane.
They give off so called ‘foozles’: unpleasant odors.
On a minor level, the foozles do give the distillate more character.

The usage of alcohol makes you let go of inhibitions.
It also creates tunnel vision, feared in traffic: the perception is reduced to a line of sight that extends only to what is right in front of you.
Like with narcotics people have less control over their behavior and the behavior gets less predictable.

Moderate use of alcohol has no demonstrable effect on your health.