Heya!
A friend of mine who likes to brew up wine and beer recently gave me a bottle of chokecherry that he's had stowed away since '97. Sounds
*great* to me; I love wine, and I love people willing to do it themselves.
However, I've read that chokecherry seeds contain a small amount of cyanic acid. How great is the danger of cyanide poisoning when drinking chokecherry wines? I assume that fermenting correctly (not breaking open the seeds) keeps the danger to zero, but what is the danger if it is not brewed in such a manner? (I don't know if this is the case or not, I'm just playing worst case scenario. Cyanide is one of those poisions that often does not give warning before sudden death; it'd be a hell of a way to end a good date. ;))
Thanks,
-R