Apples and methanol

[Aidas]

Lithuania usually has a bumper crop of apples each fall, so the juice is incredibly cheap and readily available from neighbors or local farmers (plus, it's eco!). I've made a number of nice apple wines and now turned some of them into a very nice calvados. Everything I've made was made from whole apples, washed, ground and pressed/juiced.

All the recipes I've read express a significant amount of concern regarding methanol in apple wine/wash, even going so far as to call for de-pipping (removing the seeds) to prevent more methanol from forming.

I was thinking - isn't it moot? I mean with generous foreshots and heads discarding, don't we discard the methanol that was created anyway? The hearts don't have the meth, as they've already been distilled at the lower temps. Or isn't that the case?

Aidas