Champagne yeast, as with all yeast, produces mostly ethanol, but a little methanol as well. The amount of methanol isn't enough to affect you, unless it gets concentrated. The worst form of concentration is that it boils at a slightly lower temperature than ethanol (64.7°C vs. 78.3°C), and so comes off at a higher concentration in the beginning of the distillation process.
As to whether the icing concentration would do the same thing, I don't know, but I have some doubts.
BurkeyAcademy t1_jd69eeg wrote
Reply to comment by ItsSillySeason in Can you extract a fully concentrated liquid out of an ice cube (like Coca Cola) until there's almost no water left? by Froggiebuns
Champagne yeast, as with all yeast, produces mostly ethanol, but a little methanol as well. The amount of methanol isn't enough to affect you, unless it gets concentrated. The worst form of concentration is that it boils at a slightly lower temperature than ethanol (64.7°C vs. 78.3°C), and so comes off at a higher concentration in the beginning of the distillation process.
As to whether the icing concentration would do the same thing, I don't know, but I have some doubts.