Re: Freezing broad beans in the pod

"Nick Maclaren" <nmm1@[EMAIL PROTECTED]
> wrote in message 
news:g4t6e9$gb6$1@[EMAIL PROTECTED]
>
> 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.

That depends on the strain of yeast. Years ago one of the home winemaking 
supply producers used to market a yeast which would ferment a pro****tion
of 
starch and so was great for rice wine and similar.