I make cider every year and I've never had any problems - I think it's the easiest form of alcohol to make. On the question of methanol, it is my understanding

I make cider every year and I've never had any problems - I think it's the easiest form of alcohol to make. On the question of methanol, it is my understanding it comes from the high pectin content. I always use a pectic enzyme to break down the pectin, mainly because that releases more sugars and makes the cider clearer, but possibly it helps stop methanol formation? I know it can be an issue if you distill cider into apple brandy (calvados) - but that's illegal in the UK anyway without a license, so has never been an issue.