Comment by ciupicri

> even fruit based fermentations with significantly higher pectin concentrations only produce trace methanol

From https://actamedicamarisiensis.ro/wp-content/uploads/2015/08/...

> Only 18% of the tested 56 samples met UE regulation regarding methanol content of alcoholic beverages (0.4% in alcoholic drinks containing 40% ethanol). The highest concentration of 2.39% was found in a plum brandy. Plum brandies contained significantly higher amounts of methanol than brandies made from other fruits (0.91 vs 0.52%, p = 0.01)