Holding at 153-155F is crucial, it drives the methanol out. Throw this condensation out like the poison it is. This can be 15% 0f the total alcohol, once that stops boiling increase the temp to 171-175F and you get the ethanol. If you don’t do that first step at 155F and monitor it closely you’re playing a risky game and making hangover hell in a bottle if not worse. Fruit based mash’s can have even higher methanol content, and many of these mash’s are tropical third world countries making their own backyard hootch, which is primarily fruit, not grain.
That stuff must have some worthwhile uses around the house.