Methanol is formed when fermenting beverages high in pectins - eg grapes and berries. The methanol comes from the pectin, which mainly composed of methyl esters of galactose. When pectin breaks down, by enzymes introduced by micro organisms, or deliberately introduced, the methyl esters combine with water to produce methanol, so the aim should be to leave the pectin well alone if you can. Age clarify instead of pectic enzyme. Trying for an abv higher than 12% will also increase the risk of methanol being produced.
Various sources of yeast stress can cause fusel production during fermentation, but excessive must heat is by far the most common cause. Methanol may also be produced, especially if your must temp is above 72F. I'd recommend trying a high heat tolerant yeast strain like EC 1118.
In my experience, fusel production with EC 1118 is nonexistent, and you'll end up with one of the cleanest tasting meads that you've ever tried. Try to keep your mead at or below 70F and remember you have to feed it properly for the yeast to preform the magic act it does.
Fermaid K at the rate of 1 gram per gallon at must start, when rapid initial start slows, and every other day up untill the 1/3 sugar break is good for tradional style meads. Meads with fruit will have nitrogen etc. available to the yeast so 1/2 that rate will suffice.
I airate my must at the start with a fish tank pump and airstone for 15-20 minutes. I do this once more after the initial slows down too. Musts with fruit should have the fruit cap punched down twice a day for 7 days, introducing as much oxygen into the must as possible.