Earlier quoted context omitted.
Yes, it's exhausting. Methanol is only ever a tiny portion of the fermented output and that's only with grain fermentation. There's nowhere near enough to blind anyone. Fruit or sugar fermentation does not produce any methanol. In that case the unwanted contaminate is ethyl acetate, which is less harmful but still ruins the drink. It gives bad whiskey its burn and causes hangovers. In both cases the procedure is the…
In this very comment section an earlier post claimed the opposite (that specifically grain fermentation did not produce the big M), and sounded just as knowlegable and plausible to the lay-ear.
The primary mechanism of methanol production during fermentation is from pectin degradation. Grain contains considerably less pectin than fruit, so grain fermentation produces less methanol than fruit.