Hi Bill. Thanks for your response. I have been eating chokecherry jelly
since I was about 5 years old, that is 60 years now. I have drank
chokecherry wine made by a friend of mine in Wyoming. So far we haven't
found any that were a problem. Your first clue is when you see birds eating
them off the tree, bush. If there isn't a lot of dead birds laying around,
they are safe to eat.

Dwayne

"Bill McCarty" > wrote in message
...
>
> Dwayne wrote in message ...
> >On July 13 I took two gallon jars, and nearly filled them with
> >chokecherries, yeast, sugar, and lemon juice. Then I put in the
> plastic air >locks. It fermented strong for a couple of weeks, and on
> July 30 when
> they >had slowed down some, I poured them.........
>
> A nearly filled jar fermenting strongly would, I think, force gas
> AND liquid out through the air lock. That's why most instructions I've
> read say that the primary fermentation should be carried out in 1/2 to
> 2/3 filled container covered with a towel or gauze screen to keep the
> critters out. The air lock is used only later when the primary
> fermentation is complete. But that's only my number two concern.
> Choke Cherries can be found on any number of listings for poisonous
> plants. Are there species that are fit for human consumption ? I don't
> know. But why take the chance, when there are so many fruits that are
> perfectly good and perfectly safe for wine ?
>
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