Wine yeast is for ethanol, is methanol from bacteria contamination? I'm looking forward to making wine than I caught a look at this: https://www.cnn.com/2019/12/24/asia/lambanog-poisoning-philippines-intl-hnk-scli/index.html The only part that I wouldn't have any control over is the secondary fermentation where the yeast would just sit there for a long time, eating sugar and burping out CO2. Aside from normal sanitation I plan to use a pressure cooker for 5 min at 120C , 15 PSI (before adding the yeast of course) and aiming for 17% ABV (I also have carbonation tablets later on and primary fermentation will have the yeast swimming at 80-82F for two days). Please Register or Log in to view the hidden image! I'm going to post this also at a hombrew site, yet I don't know if I really need worry about methanol.