Acerglyn Methanol Production

I am making a batch of wine, using only maple syrup as the sugar, with blackberries for flavoring. I am concerned with the possible production of Methanol as a by product of fermenting a product made of tree sap. My concern mainly comes from remembering that Methanol use to be made by the destructive distillation of wood (which, I know doesn't really relate to the sap, but I have a gut sorta concern about it).

Based on the little I know about the technical process, I think that it even if it did produce a little methanol, the fermenting process wouldn't produce enough to be a problem, but could someone with a little more chemistry knowledge than I have give their input?

Certain things produce more methanol than other things, I believe fruits are much higher than grains for example; but, there will always be a bit of methanol in your beer or wine. However, it is not an issue in beer and wine because it is not concentrated enough. You are correct, maple syrup has nothing to do with wood alcohol. Now if you are distilling this concoction, than methanol becomes an issue. However, if that is the case I have very little knowledge on the matter as I'm not a distiller and it would need to be addressed on a different forum as it violates HBT's rules.

I would not worry about making methanol just from simply fermenting maple syrup. What is fermenting is the simple sugars not the woody by products. You should be fine.

Maybe pose your question on www.homedistiller.org

Or www.artisan-distiller.net