Come on Paps, not the methanol scare again, that **** has got to stop! As I have said before, you will die of ethanol poisoning before you could ingest enough methanol to do any damage. EVERYTHING we ferment has some methanol in it, and we don't discuss that do we? Fruit pectin produces more methanol than grain does during fermentation, so that is the basis of the scare. I make a lot of applejack, and have never had a headache, hangover, etc., from over indulging. What I have found personally, is if you are going to use an aggressive yeast keep the fermentation temperature as cool as possible until finished. The metabolite of methanol that causes the trouble is acetaldehyde. You will recognize the smell as nail polish remover or something very close. THAT is the **** that causes trouble when concentrated and drank too much of. The antidote for methanol poisoning is I.V. ethanol as the body will bind to the ethanol and the methanol will not be processed. When I fisrt started making hard cider I didn't understand the need for cool fermenting temperatures, and I made myself a nice gallon of acetone smelling cider. It took almost a month for the acetone smell to go away; it wasn't in a closed bottle it was in a demijohn with a airlock attached so when the room warmed up a little of the acetone went out through the air lock and when the room cooled down a little "fresh" air was drawn through the vodka in the airlock. I ended up making my first applejack out of this "bad" batch, and ten months of aging later it was amazing.