Look in the similar threads box below, there's numerous threads on this subject. Bottom line when we ferment beer/wine/cider etc, the amount of methanol is tiny, and it is diluted by the larger amounts ethanol and water in the solution. It would be only in distilliation of what we produce where you'd run the risk of concentrating it. and even then it may still not be enough to be dangerous....
Any more info can be found in the threads below.
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