William Frazier ) wrote:
Thanks for the info. Dave. Do you know if the remaining fructose can be
fermented which would have an effect on the bottle pressure of a sparkling
wine? If fructose is the end of the line the Glucometer still might be
worth using to test for residule fermentable sugar.

Bill Frazier
Olathe, Kansas USA

Hey Bill,

My understanding is that yeast CAN metabolize fructose, but prefer
gluocse. My fermentation stuck at 1% fructose, and wouldn't go
again until I added glucose.

But I don't know if you can count on that.

Dave
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Dave Breeden