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Question about chokecherry wine safety

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

Reply to
R
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I think the chances of being poisoned are extremely small. If you are worried about it, there are commercial cyanide tests available - I think for monitoring cyanide levels in water. I'm sure if you do a little searching, you'll find more information.

BTW, some tell-tale signs of cyanide poisoning would be blueing of the lips, and probably lightheadedness. If you smell almonds on your breath, you're a goner.

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Greg Cook

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K.J.Kristiansen

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