Methanol and Pectin.

[Boozehound]

O.K. I just need this issue cleared up. If you're using a fruit with a lot of pectin, should an enzyme to break down the pectin be used? I got this off the home site:

I think Jack would agree that what he means is that fermenting at a high temperature, or adding pectin enzyme, or trying for an abv higher than 12% all increase the risk of methanol being produced, so his advice about low temperature fermentation, adding no exra enzymes, and a target lower than 12%abv is all good stuff.

and...

Some fruit juices are naturally high in methanol - for example apple juice can have 0.2-0.3% methanol, or if derived from pulp by enzymatic degradation, the levels can be 2 to 3 times higher.

I've also heard people say that more pectin = more methanol, and so an enzyme should be used.

Which is right?