StillSmart

Re: Dextrose v Granulated Sugar?

2016-02-10T23:39:39+00:00

This is what I wrote,above
Yes,to most of us here, when brewing and stilling a neutral spirit, a sugar is a sugar.
'Nuff said.

Robert.

I was talking neutral,not Rum or anything else.

Reading before posting generally makes better sense IMHO.

Take that as you will.

Robert.

Statistics: Posted by Easydrinker — Wed Feb 10, 2016 11:39 pm

Re: Dextrose v Granulated Sugar?

2016-02-09T06:37:50+00:00

Blimey yes indeed. I forgot about that. The very classification of rum, as well as the taste.

I quite fancy the idea of making the syrup (from cane table sugar) before making my next rum.

Statistics: Posted by Mash — Tue Feb 09, 2016 6:37 am

Re: Dextrose v Granulated Sugar?

2016-02-09T05:54:36+00:00

@ EasyD: Your reference to :a sugar is a sugar", etc. Not true.

You can not make a rum from beet sugar, corn sugar, etc. A rum must be made from a cane sugar based product only.

Statistics: Posted by RumJohn — Tue Feb 09, 2016 5:54 am

Re: Dextrose v Granulated Sugar?

2016-02-08T06:20:34+00:00

+1

Light Blue touch paper...
But yes indeed I have tried this and have to agree.

Statistics: Posted by Mash — Mon Feb 08, 2016 6:20 am

Re: Dextrose v Granulated Sugar?

2016-02-08T05:34:12+00:00

I've tried it. Got a 25kg bag from a confectioners supplier.

Bought like that, it was only a tad dearer than sugar.

Not only could I not tell the difference, but using pure glucose it worked out more expensive because you use more (glucose is about 20% "less sweet" than table sugar/sucrose) per batch.

The only thing I do always go for is to make sure it's cane sugar (I might be dreaming, but I'm convinced I can taste a dusty sort of taste from beet sugar)........

Statistics: Posted by Phantom — Mon Feb 08, 2016 5:34 am

Re: Dextrose v Granulated Sugar?

2016-02-05T23:54:40+00:00

Yes,to most of us here, when brewing and stilling a neutral spirit, a sugar is a sugar.
'Nuff said.

Robert.

Statistics: Posted by Easydrinker — Fri Feb 05, 2016 11:54 pm

Re: Dextrose v Granulated Sugar?

2016-02-05T17:11:39+00:00

To clarify, I have tried using brewing sugar in winemaking and couldn't tell any difference or discern any improvement. I would never even contemplate using it in stilling.

Statistics: Posted by GrunthosTheFlatulent — Fri Feb 05, 2016 5:11 pm

Re: Dextrose v Granulated Sugar?

2016-02-05T17:05:14+00:00

My ......stick with sugar...it does what it should do, for what we're using it for..

Statistics: Posted by Icefever — Fri Feb 05, 2016 5:05 pm

Re: Dextrose v Granulated Sugar?

2016-02-05T17:18:02+00:00

I have tried it and it did indeed seem to be a load of old tosh IMO.

Kale wash is about as neutral as they come

Statistics: Posted by Mash — Fri Feb 05, 2016 4:01 pm

Re: Dextrose v Granulated Sugar?

2016-02-05T13:37:38+00:00

Ordinary granulated sugar (whether from cane or beet) is sucrose, that's a 12-Carbon molecule.

The first thing your yeasties have got to do before they can use this is split it into two 6-Carbon sugars, namely dextrose and fructose. But they carry an enzyme which does this automatically.

Some people seem to consider that dextrose (brewing sugar) is easier to ferment and yields a cleaner product.

Personally, I think that's a load of old tosh and I have only EVER bought brewing sugar when Wilkinson's have been selling it off cheap.

PS: Tate & Lyle is 39p a kilo in Farmfoods this weekend, so I will be stocking up.

Statistics: Posted by GrunthosTheFlatulent — Fri Feb 05, 2016 1:37 pm

Dextrose v Granulated Sugar?

2016-02-05T13:24:33+00:00

As a Novice I have only used the normal T& Lyle 6 Kilo, but lots of people seem to keep going on about using Dextrose instead, but it seems hell of a lot more expensive than sugar.....Is it worth the difference in cost? I have the T500 and at the moment I am getting what appears good stuff. where is the cheapest place to get the dextrose from should you convince me to use this other powder. Many Thx D & L >:D

Statistics: Posted by brummie boozers — Fri Feb 05, 2016 1:24 pm