Cider makers could maybe provide me with a clue...
I understand apple pectin (or fruit pectins in general) have methoxy groups, and these can lead to production of methanol. Is this a concern in cider making, and are there steps cider makers take to minimize this production?
I understand apple pectin (or fruit pectins in general) have methoxy groups, and these can lead to production of methanol. Is this a concern in cider making, and are there steps cider makers take to minimize this production?