Thank you so much for your response.

I figured as well, regarding the methanol thing, but I wasn't entirely sure if the other things that it was mixed with affected it in some kind of way.

I think I need to work on this intuition thing, and hopefully it'll come with practice, but I'm very much someone who wants specific percentages and amounts for things, and especially since I'm very keen on consistency.

As a cook I'm also aware of more exposed surface area contributing to faster evap, but for example when it comes to cooking, in 'modernist cuisine' they state 'higher temperatures evaporate many of the prized volatile aromatic compounds in the solution. Food fragrances filling your kitchen may smell great, but they are signs of a deficiency in the reduction process: if you can smell the aroma compounds, less of them remain in your food' and I'm wondering if high temperatures in cases like this may negatively impact the result as well.

Thank you so much, again.