Oct 18, 2012 · I have always used regular table sugar but recently I purchased some dextrose. Has anyone used dextrose for making wine ? Is it more concentrated than regular sugar ? And how was …

Apr 23, 2007 · Use dextrose, table sugar is a bad idea. Use 3/4 to 1 cup of dextrose depending on how much carbonation you want... or, like Evan suggested use 1.25-1.5 cup of Dry malt extract (DME). I …

Oct 31, 2023 · Doing a brew where sugar has to be added as ferment progresses, and wondering if anyone knows a good way to find the corrected FG(SG) from brix ? Brew is a strong imperial stout, …

Apr 7, 2016 · Dextrose is the name of a simple sugar chemically identical to glucose (blood sugar) that is made from corn. While dextrose is used in baking products as a sweetener, it also has medical …

Mar 22, 2020 · Hi everyone, I was wondering how much dextrose I need to add to a 500ml bottle to prime it? Thanks in advance!

Jun 11, 2010 · Is Dextrose (Corn Sugar right?) used to "dry" beers out? E.g. it should ferment completly, leaving all alcohol and no resisidual malt/sugars which would mean body? Thus if I want a "ligher" …

Mar 3, 2008 · 1kg (6 cups) of dextrose = how much liquid malt extract, how much dry malt extract? I always mix these 3 up from time to time, but I'd like a more accurate comparison to the 3 instead of …

Feb 4, 2009 · It's probably better to use only 1 pound of corn sugar and replace the other pound with dry malt extract, or even replace both pounds with the DME. There is NO difference between "corn …

Feb 16, 2012 · Dextrose (corn sugar) is generally used for two purposes in home brewing - 1) Provide additional fermentable sugars to "dry out" your beer / increase alcohol content without altering the …

Nov 17, 2023 · Subbing in the extra dextrose the final gravity is predicted to be 1.015 which is a bit better. It looks like a decent ratio of sugar for the recipe. Personally, when making a "standard" …