Dextrose v Granulated Sugar?

[brummie boozers]

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

[GrunthosTheFlatulent]

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.

[Mash]

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

[Icefever]

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

[GrunthosTheFlatulent]

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.

[Easydrinker]

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

Robert.

[Phantom]

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)........

[Mash]

+1

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

[RumJohn]

@ 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.

[Mash]

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.

[Easydrinker]

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.