Fruit fermentation question

[DonWheelio]

I'm going to make some fruity wheat beers since it is the season and have a couple of questions regarding skin and seeds.

1) Is it safe to leave the seeds in when fermenting? I've heard that some seeds contain cyanide and this can be leached out.

2) Which fruits should you take the skin off before fermenting?

 

[archthered]

I'm not a lot of help here but I've left the skin on blueberries, raspberries, grapes, and strawberries with no problems. I know apple seeds have cyanide but I'm not sure you can get enough to leech out to worry about. I don't think you have to worry about too many fruit skins or seeds but I have little experience with others.

 

[Fishn-tin-sean]

Keep the pits out from apples and stone fruits are the rule. Peaches, apricots, plums, nectarines.