North American Fruit Explorers mailing list at ibiblio

[mIEKAL aND <dtv@mwt.net>]

not sure if the tree we call chokecherry up here is the same, what species 
are you speaking of
... & are you growings selected cultiivars or seedlings?  mIEKAL

Bob and Winnie wrote:

> 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

on the subject of cyanide, I walked past a project someone else was doing 
herre at Dreamtime &
noticed that the post that he was smashing wild grapes to make juice was 
treated.  he seemed to
think that the amount of cyande imparted would be miniscule.

--
mIEKAL aND
dtv@mwt.net

Dreamtime Village http://www.dreamtimevillage.org