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

On 4/26/04 1:28 AM, in article ,
"R" > wrote:

> 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

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.


--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)

A 97 and he is still around? I think you are safe! Or he must be a
devious person with an unbelievable self-control.
R > wrote in message >. ..
> 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