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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Cherry Wine Help
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Old 09-16-2012, 11:06 PM   #1
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Default Cherry Wine Help

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!

rashkenes is offline
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Old 09-16-2012, 11:56 PM   #2
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I wouldn't worry about it. If you ever made a cherry pie there probably were some pits that made it thru the to the filling. Mike
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