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
************************************************** **************************
Dave Breeden