Is there any chance of Methyl alcohol when making Sake/rice wine at home?
Not to my knowledge, in the case of brewing ethyl alcohol is a direct byproduct of the yeast and I don’t think they’re capable of making anything else. In beer you can wind up with fusel alcohols but they are dangerous like methyl alcohol, they just make your beer kind of gross. To avoid fusel alcohol production you want to ferment at appropriate temperatures, at a proper pH, and use yeast nutrient if you’re really worried about it.
