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Just add wood and ferment that.

I've actually had Ghanaian moonshine too. I want to say it was made from Palm but I don't remember. I can get locally made moonshine whenever I want, and it's bad to the bone.

Sounds like the pajeets got methanol poisoning. Funny enough, the cure for that is alcohol.

There is no reason why "moonshine" can't be as good as commercial liquor. In many cases it is much better than mass produced commercial liquors. It's like when you want a good loaf of bread, you go to the local bakery, and not the supermarket where they only sell wonder white. The still is a very simple machine that has no moving parts and has been relatively unchanged for hundreds of years. It's the operator of the still, or the distiller, and his methods that decide the quality of the liquor. These poos would have bought a massive still. Probably over 5000 Litres, and distilled off their shitty fermented whatever. They then would have collected the distillate in 200L barrels watered it down and bottled it, not knowing that methanol has a lower boiling point than ethanol and comes out the still first. That first 200L barrel, of probably ten barrels in total, is literally poison. So 1 in 10 bottles from the batch would be deadly. I would rather play Russian Roulette than go drinking in India. At least it would be a quick death.

Moonshine from ghana sounds suspiciously like JENKEM!

They have so many pajeets there that a few dying here and there doesn't even register on the scale.