Hello all. I've been reading this forum for a while and this its my first post. I recently starting my 3rd batch of wine. This time I'm working with cherries. The problem i'm running into is I froze them and mashed them with a rubber mallet and then after fermentation started I read that there might be cyanide in the pits. I don't know if any of the puts cracked open but I don't want to make anything dangerous. I also was planning on jacking it so if there is anything dangerous that would just make it more concentrated I would think. Any advice would be helpful. Appreciate the help!