Re: Freezing broad beans in the pod

In article <Qkock.157201$6q2.117399@[EMAIL PROTECTED]
>,
"gavin" <theslider@[EMAIL PROTECTED]
> writes:
|> "Rusty Hinge 2" <rusty.hinge@[EMAIL PROTECTED]
> wrote in message 
|> news:3130303032303038487200B713@[EMAIL PROTECTED]
|>
|> >> 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. 

Stick to your 'directly'.  Yeast can also use starch, but the mechanism
involves quite a lot more complexity in converting it to sugar.


Regards,
Nick Maclaren.