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- From: Bob and Winnie <natvwine@cut.net>
- To: nafex list post <nafex@lists.ibiblio.org>
- Subject: [NAFEX] cyanide
- Date: Thu, 26 Sep 2002 19:24:05 -0600
Bill,
I make and sell chokecherry wine commercially and not only do I ferment
on the seeds, I actually crack about 20% of the pits in order to extract
some of the good stuff inside. This imparts a very distintive
nutty/spiceness to the finished wine that is quite enjoyable.
No one dead of cyanide poisoning yet!
Right now I have about 200 pounds of dried chokecherry pits that will be
sold for reclamation purposes for $3.50 per pound.
bob Z4 Utah
> Also, fermenting the wine on the seeds for a few weeks should not cause a
> problem unless the seeds are cracked or broken. The intact hulls prevent
> leaching of much cyanide.
>
> Bill
>
>
-
[NAFEX] cyanide,
Bob and Winnie, 09/26/2002
- Re: [NAFEX] cyanide, mIEKAL aND, 09/26/2002
- Re: [NAFEX] cyanide, Bill Russell, 09/27/2002
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