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

"David C Breeden" > wrote in message
...
> The problem with using a diabetic's meter to test RS is that it
> won't work. Depending on your yeasts, it can be the case that the
> yeast will eat all of the glucose and leave all the fructose. You
> can have (I've had it!) a wine with 1% fructose and NO glucose (had
> to feed it glucose to get it going again) which will test as
> absolutely dry with a diabetic's meter.
>
> Dave, diabetic for 40 years now and wishing for a cheap easy test for
> residual sugar.