StillSmart

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

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.

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

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

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.

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

Robert.

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)........

+1

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

@ 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.

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.

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.