Re: Freezing broad beans in the pod

"Rusty Hinge 2" <rusty.hinge@[EMAIL PROTECTED]
> wrote in message 
news:3130303032303038487200B713@[EMAIL PROTECTED]
> The message <kGcck.164250$tn2.73451@[EMAIL PROTECTED]
>
> from "gavin" <theslider@[EMAIL PROTECTED]
> contains these 
> words:
>
>> AFAIK there's precious little sugar in parsnips which is directly
>> fermentable by wine yeast.
>
> You add the sugar for the yeast to ferment. Any sugar in the parsnips is
> a bonus - probably.

Correct! But as I said I think there will be little sugar in parsnips
which 
Saccharomyces cerevisiae can ferment.