I have not made enough cider and mead to be called a 'cider maker' in any sense but the most literal, and neither am I a chemist, so what I know about this is m

I have not made enough cider and mead to be called a 'cider maker' in any sense but the most literal, and neither am I a chemist, so what I know about this is mostly from reading books and following others' advice. The way I understand it, all fermented drinks have methanol, including all your store-bought wines. They just have very little and it's distributed uniformly so the point at which it becomes it a health risk is way beyond the point where other things would be problems before the methanol (that's a roundabout way of saying - if you drink something like 20 liters of wine, the methanol in those 20 liters will probably not be your most pressing concern). Methanol only becomes a problem when it's concentrated, i.e. in distilled drinks. When you distill, you separate the methanol by throwing away the first part of your distilled result (probably has a proper name, I've never distilled anything myself), because the methanol evaporates before the other alcohols, the ones you actually want to capture.