Andrew,
sorry, but you are some way off. It's NOT the pectic enzyme that causes the
trouble. The pectin itself is. The pectic enzyme breaks down pectin, that is
the source of methanol. So if you use pectic enzyme in juice that containes
pectin, you can get rid of almost all methanolproduction, provided you toss
the yeast in after a few hours of enzyme-activity. Then, throw away the
first 40-50 ml of alcohol (if you are distilling) that can contain any trace
of methanol and a lot of off-flavours. Perfectly safe. If you use water and
sugar, citric acid, yeast-nutrients and turbo yeast, you wille have no
methanol whatsoever. What you don't produce, can't be distilled.

Ed

No flowers, no bees;
no leaves on the trees;
no wonder;
november.

"Andrew L Drumm" > schreef in bericht
news
> A significant source of methanol is pectic enzymes. This is one reason why
> these should never be used with caution on wines that are to be distilled.
> "Chris F" > wrote in message
> ...
> > Is it only turbo yeasts which are capable of producing methanol? Or is
> there
> > any chance wine yeasts could accidentally produce methanol?
> >
> >
>
>