The way this is solved in our country is that you can legally make your own alcohol, but only at a state-approved distillery, where the personnel knows how to handle this.
you don't need "to know how to get rid of it" -- there are no skills needed: just pour it out.
you literally just pour out the first 0.5% of whatever comes out of the still. water it down heavily and flush it down the toilet or burn it or whatever. I literally just take the first ~25-50ml of liquid and ditch it -- problem solved.
all other nasty compounds have a very noticeable smell and are fairly easy to detect coming out of the still.
the "public health threat" is literally a prohibition scare-the-rubes meme.
So you have to 1) remember that and 2) calculate how much will come out. You will be surprised to hear not everybody does.
> the "public health threat" is literally a prohibition scare-the-rubes meme.
I'm not from the US, we never had prohibition. We however had people poisoned (blind or dead) by methanol - I'm originally from the countryside and making and drinking fruit spirits is very common here.
Also more people dead from methanol sold as alcohol on industrial scale - like https://en.wikipedia.org/wiki/2012_Czech_Republic_methanol_p... - of course this happened because the alcohol taxes are high, but OTOH if they weren't high, people would drink even more, and that reverberates through the health system and society as a whole.