No problems with fermentation of wine, mead or beer.
The only reason it is a problem with distilling is that methanol vaporises first. The first liquid out of your still will have a higher concentration of methanol. If you have a very large batch you are distilling then you can get enough methanol concentrated in the first few pints of distillate to cause a problem. Otherwise you are just dealing with old wives tales.
The problem with prohibition era beverages is that many unscrupulous manufacturers added nasty things to their beverages to cut costs or increase the intoxicating effects. The basic processes are quite safe.