The brewed liquor is only safe and harmless. However, liquor brewing is easy to be infected by miscellaneous bacteria, and the equipment is unsanitary. If it does not meet the food requirements, it may cause harm. Besides the selection of grain, liquor also needs a series of treatments (filtration, precipitation and fermentation). Only by changing and oxidizing the internal structure of liquor-making can it meet the prescribed hygiene standards.

If self-brewing is not handled properly, it will lead to high methanol content in wine, and formaldehyde is not easy to be discharged in the body. Long-term accumulation of formaldehyde will be harmful to the central nervous system of human body. Therefore, the brewed liquor must be qualified before drinking, and it is best to store it for a period of time (about three months). It is best not to drink the new liquor that has just been brewed or has not been filtered.