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
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>