On 10/30/03 6:46 PM, in article
, "Deadend"
> wrote:

> "Ray" > wrote in message
> >...
>> Thanks Greg. I sent a query to Stevia last week but they have not bothered
>> to respond.
>>
>> Ray
>>
>
> What about invert sugar? I think I heard once that may work.
>
> Regards,
>
> Deadend

Invert sugar is what is fermented. Glucose is a disacharide, that is, two
sugar molecules connected together. The yeast does not eat this. It eats the
"inverted" sugar after these sugar molecules separate. You can make your own
inverted sugar by heating it in water with some lemon juice or citric acid,
or you can let the yeast's natural enzymes invert it. The latter works just
fine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)