I want to know whate method should i use to determine that the yeast i isolate from honey is osmpohilic and can produce ethanol? i think of using PGYB (peptone glucose yeast broth) media then streak it on PGYA (peptone glucose yeast agar) with enhanced glucose to determine whther it is osmophilic or not and to eliminate the osmophobic yeast, then transfered it again to PGYB for ethanol fermentation, what do you think?