Originally Posted by david_42
Brewing and wine yeasts can handle the same simple sugars (glucose, fructose, dextrose) and saccharides (sucrose, maltose). Attenuation is your best indication of the ability to handle long-chain sugars. Non-fermentable sugars (lactose) are non-fermentable.
Beer/wine yeasts actually can't ferment sucrose without first breaking them apart into fructose and glucose mono-saccharides, which they do fine, but that's just being picky
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn