Still (no pun intended), you aren't ever getting more methanol for your ethanol when concentrating. You're just taking out water. So a shot of apple jack isn't really any more dangerous than a glass of apple jack. Same for two, three, or four. The real problem would be that it's easier to drink a lot quickly, which is its own independent hazard, and one that comes with any high alcohol beverage. So if you're really concerned about it (and yet, making apple jack -- a head scratcher of a juxtaposition) go ahead and drink a glass of water with each shot of jack. In fact, you could melt the ice from the process and drink that. Heck mix it back in. Problem solved.

But if you pitch a champagne yeast, rather than natural fermentation, isn't it going to be producing just ethanol?