I'm more worries about people distilling off the Alcoa and trying to get pure ghb for 'ill' purposes.
Continuing to play devils advocate,I wouldn't worry too much about people distilling off the alcohol, there's a bit more work involved than just putting the brew into the still and starting it up. You would have to do a few conversions first, otherwise you'll end up distilling off most of the GHB/GBL with the ethanol/water. GHB isn't hard to make, this method is just something to make it easier for those that want to use it.
Most of the reports from using this method have shown that to get what would be considered a 'light' dose of GHB would require anywhere from 10-20 standard drinks. Which when you think about it, 10 glasses of a bad cider vs 10 glasses of great homebrew...well you can work that out
Continuing to play devils advocate,
Reports seem to indicate that there is no flavour compromise if u.keep the msg at a low rate, which you can do if u keep sugar down, which also then minimises risk of alc and ghb reaction.
From more.searching around the bad reactions from alc and ghb the people have had bac of more than 0.100 so they have been drinking a but.
I was shortly in a very odd mental place.
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