I’m a new at making wine, trying it for the first time. I have a freezer full of sour cherries (Evans) so I’m making some wine. I have a 1 gal trial primary fermentation in bucket, covered with cloth, 4 days since yeast pitched. Small batch in case I make a mistake. I did not remove the seeds thinking it would not matter…I had not read anything to suggest that was necessary. Seeds are whole, intact, not chopped, 5 lbs. Is there any issue with cyanid leaching from the seeds? Will it be unsafe to consume? Is there good reason to remove the seeds when I do my next batch which will be much larger? Will it affect taste and be too bitter? Thank you in advance for all advice.