So I brewed up a batch of cherry mead a few years back. The tree was dying and it was the last good harvest I got from her. So I dubbed it swan song. At the time I was not aware of what amygdalin was.
Now I'm SURE I pitted every cherry by hand, however, I'd like to have some advice regardless. I've read that amygdalin gets broken down with fermentation and either severely reduced it's toxicity, or makes it a non issue. However, like I said, I'm a novice and I don't want to hurt myself or anyone else accidentally.
If there was even a handful of pits(which I extremely doubt) in with the brew while fermenting, is it dangerous to drink?
For those who don't know, amygdalin converts to cyanide in your system when digested.
EDIT: This is where I read most of my info
https://www.sciencedirect.com/topics/ag ... /amygdalin