So I'm studying yeast for my biology class. I managed to talk my professor into allowing me to study the effects of sugar in a wort compared to the alcohol content of the finished product. Logic tells me the more sugar the more alcohol and most of the research I have done has backed this up. But What the hell, I want to try it. So dang, I have to brew 10 gallons of beer for a class, what a shame! But I'm running into the problem of how do I measure the sugar content of the wort? Any ideas? Is there a probe out there that will do it? Will a simple diabetes tester do it?