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So I ran some single grain mash (reasonably well filtered) this evening. The first 3 liters were perfectly clear, beginning at liter 4 I started to get a bluish tint to the distillate, and what looks like a brown/coppery looking flake. My search online yielded many answers, sometimes...

So I’ve come across a paper published in Europe that states methanol will NOT boil off first in a low wine due to its being in solution with other things. That only in a high alcohol wash (as in already distilled) will you get the methanol to evaporate first. Can anyone corroborate this?

I bottled recently and it looks like the dextrose is just laying on the bottom of the bottles. Should I have pulled up some fine lees to make sure there was enough yeast to carbonate the bottles?

Will it just blow off throughout secondary? Or will I need to pull it out somehow (precipitate?)?

Pictured here are 3 separate containers. All were somewhat sloppily processed. I believe I overdid sulfites, as 5 days in I only have a very tiny amount of airlock activity. Repitched yeast 2 days ago, all seem to be acting about the same (1 gallon perry processed elsewhere, and two 3 gallon...