- Apr 2, 2008Actually Wal,
In Home Distillers, wasnt it you that said this?
"Plants do however have the ability to work with vast amounts of
carbon and nitrogen, this results in most hard seeds containing
cyanide (the cyanide radical is CN-). Not really enough to injure
anyone, infact commercially made Kirsch (cherry brandy) uses ground
up seeds to give a nut like flavor (cyanide tastes kind of like an
intense bitter almond flavor). In some recipes grinding up the seeds
of delicate tasting fruits should be avoided but with something more
robust (like apple), it should be of no concern.
Wal elaborates ...
The kernels of prunus species (plums, cherries, apricots, apples)
contain HCN - hydrocyanic acid, formerly known as prussic acid. 0.05g
is a lethal dose for an adult. It has been recorded that a person
died from eating a whole cup of apple pips as a treat on his
birthday! Normally, when macerating these fruits in alcohol, the
stones should be removed, although small amounts are used for
flavoring purposes (e.g. Maraschino).
Fruit mashes (i.e. with stones included) should not be a problem for
the distiller, as HCN is susceptible to hydrolysis at high
Vino es Veritas,
--- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
> I would be careful suggesting usuing peach or apricot kernels for
> maceration purposes:
> "The kernel inside the peach pit contains cyanide.
> Other fruits containing cyanide in their pits are apricots,
> cherries, nectarines, plums and even apple seeds.
> If you are juicing or cooking fruit it's best to remove the seed
> pockets from apples and the pits of other fruits beforehand.
> The body defends itself naturally against small amounts
> of cyanide but better to be safe than sorry.
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