An organism that eats sugar, burps CO2, and poos alcohol.
If it wasn't for the CO2, it'd be enough to make me think there was something to Intelligent Design.
I'm still knocked out by the way yeast works, whenever I see a vigourous fermentation going.
And the parsnip wine is certainly vigorous.
Using half brown sugar just coz I happened to have it in the cupboard may have been a mistake, or it may turn out to be an inspired way to add some excellent flavour tones.
It may be months before we find out...