- Comments interspersed...
--- In email@example.com, "Allan DeGroot"
> Now I'll disillusion you a bit, Amaretto? The italian
> "Almond" liqueur? it isn't made from Almonds, it's made
> from Apricot Pits
(which also contain Cyanide)
..................Not true. Apricot pits, along with most stone
fruits, contain amygdalin. This substance can be converted via
hydrolysis into other compounds. One mole of amygdalin yields two
moles of glucose, one mole of cyanide and one mole of benzaldehyde.
Benzaldehyde is considered a positive aroma characteristic in stone
fruit brandies. It is present in the late hearts and tails of the
distillate due to the relatively high boiling point. The cyanide
has a different aroma and taste (think bitter almonds).
Addition of silver nitrate in the amount of 10 g per 100 litres
distillate causes hydrogen cyanide to precipitate as insoluble
silver cyanide. After filtration of the precipitation the
distillate can be distilled again.
>.................Again not true. See previous comment about whether
> The thing is that cyanide isn't all that concentrated in the pits
> and doesn't distill out.
it's present as cyanide or not. As for not distilling out, not
true. Cyanide is volatile. Volatility means that it WILL distill
out, just like volatile ethanol. See previous comment on how to
remove it before distillation.
>................True for cracking. The usual amount is no greater
> Cherry pits also have cyanide and many liqueur reciepes for Cherry
> Liqueur call for cracking the pits....
than 5% of the stones.
>...............While this may be true for certain microbes...
> during the fermentation process Cyanide is simply another
> source of Nitrogen to the yeast.
[source] Harris, R., Knowles, C.J. : Isolation and Growth of a
Pseudomonas Species that UtilizesCyanide as a Source of Nitrogen,
Journal of General Microbiology, 1983, 129, p. 1005-1011. ,
...I don't believe there are ANY strains of Saccharomyces Cerevisiae
(brewers/distillers yeasts) that have that capability. However I am
willing to stand corrected if you can cite a source of refute.
>................This I agree with.
> And in making Liqueur Cyanide isn't sufficiently soluble
> in ethanol to make the resulting beverage sufficiently poisonous.
> If you want to worry about cyanide carefully read the assay
> on your water softener salt... Most softener salt contains cyanide..............Again I concur. There's far too much panic about
> Me thinks you worry too much.
cyanide AND methanol. Probably (assuredly) promoted and condoned by
those with a vested interest in spreading this crap (like the booze
cartels, & revenoors).