Of what I know, Methanol will be produced by any yeast if the correct
nutrients are present. You will find that if you were to test pretty much
any alcoholic product, you would most likely find methanol of various
concentraions. You will find, though, that any product that has been
fermented with vast amounts of cellulose and certain types of starches
(pectin) for extended amounts of time will have higher concentraions of
methanol. IE a white wine will have a lower amount of Methanol then say a
Shiraz which has been fermented with the skins. This is not to say that all
yeasts will produce the same amount of methanol under the same conditions.

Without knowing what you are trying to do (and how etc.), it is hard to tell
if you may produce methanol, or more precisely how much. If you can tell
us, we will be able to help you.

Rob


Chris F wrote:

> Is it only turbo yeasts which are capable of producing methanol? Or is
> there any chance wine yeasts could accidentally produce methanol?