How it can become lethal: A chemistry professor based in Bharuch explained there are two ways the brew could become deadly. One is that while brewing the temperature is not maintained which leads to extra formation of methanol and the other way is when bootleggers use methanol as an additive to give an extra “kick” instead of using ethanol which is a safer option. “During the distillation process once the temperature reaches to 61 to 65 degrees Celsius, methyl alcohol gets separated from the brew. Further when the temperature rises to 78 degrees, the ethyl alcohol gets separated which can be used for liquor. However, those who are into this business are neither scientists nor professional brewers and they often fail to maintain the temperature. As a result, when the final brew has more methyl alcohol it first affects the eyesight of the consumer and later affects the liver,” said Ramesh Chandra Gandhi, a retired chemistry professor. Other potential killers are additives. “Some mix ammonium chloride, ethyl acetate and other chemicals to increase the potency,” said a Kagdapith-based bootlegger in Ahmedabad.