methanol and double distillation of apple cider

[naeco]

Hello, I will be distilling for the first time soon and wanted to make sure everything goes as planed. I read on this forum that Apple ciders produces allot of methanol when distilling and I will be double distilling a 7% cider in a pot still and have to make sure I make the right cut.

My plan:

During the first pass I will keep everything until what comes out of the pot still is a 10% ABV. I will then slowly distill for the second time and discard the first 50ml of every 10 liter of cider(methanol) and keep everything from 80% to 50%.

Please let me know if this is safe or if I need to discard more.

Thanks

[drippy]

Dear Neaco,

I have heard that washes with a higher pectin rate are more likely to produce more methonal. i.e. fruits washes. When ferminting fruits, we want thoses pectins to fall out of suspension. Pectin emzyme will help when ferminting, but I still can't tell you if what is left over will cause a higher methonal content, would like to know it there is any truth to this. If you look an the MSDS of Methonal, it is easy to see it's boiling point. I am new to the hobby and all my runs I let the colum temp hang around 160 degrees for a while since the boiling point of Methonal is 160 degrees. I just do this for safety and peace of mind. Once the temp starts to rise the methonal should have come over, but please ask one of the more seasoned vets to be sure, and hit me back if you find anything, I would really like to know.

[Prairiepiss]

Why not throw out the foreshots of both runs? Double coverage.