In article ,
"gavin" writes:
| "Rusty Hinge 2" wrote in message
| k...
|
| 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.


Regards,
Nick Maclaren.