Using Dextrose for Making Wine - Homebrew Talk
2012年10月18日 · Ottawa. Feb 8, 2013. #5. In the beers I've made I found sucrose to give beers a cidery taste where as dextrose was more neutral. I did a comparison once of two wines identical but one used dextrose and one sucrose, the sucrose wine took longer to ferment in the primary. There was no dramatic taste difference. Dextrose is much easier to dissolve.
Dextrose vs dry-malt vs liquid malt... - Homebrew Talk
2008年3月3日 · Generally speaking: 1KG dextrose == 1.2KG DME 1KG DME == 1.25KG LME DME is 80% as fermentable as dextrose LME is 75% as fermentable as DME Reply Reactions: Marcale
When to add dextrose - Homebrew Talk
Location. Vancouver. Feb 20, 2012. #4. 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 flavor profile - using dextrose will affect the body / mouth feel. I doubt this is what you are looking to do, and I ...
Specific gravity of dextrose | Homebrew Talk - Beer, Wine, Mead ...
2009年4月30日 · Note I made a 5 gallon batch of Apfelwein. What I came up with is using the 1.046 S.G. points per gallon per pound for dextrose provided by ProMash, is .046 / 5 = .0092 which multiplied by 2 = .0184. Add this to my O.G. of 1.046 to get an adjusted O.G. of 1.0644.
Can I substitute for Dextrose? - Homebrew Talk
2008年1月19日 · I'd use table sugar before powdered sugar, for sure. A few things to keep in mind: -Dextrose has only about 80% the potential yield of table sugar, so you'll need less table sugar. -Yeast handle different sugars differently. Dextrose is supposed to impart a smoothness and mildness, while I think sucrose (table sugar) is drier and crisper.
Using Dextrose in Beer? - Homebrew Talk
Jun 11, 2010. #2. yup, youre right. One tip is to add the dextrose at the end of the boil (last five minutes or so), so as to not mess with your hop utilization/IBU calculation during the boil. Or, you could boil up a dextrose/water mix, and add to your primary fermenter at high krausen (this is my preferred method).
Dextrose vs Granulated Sugar - Homebrew Talk
Encinitas, CA. Oct 15, 2011. #2. If you leave it long enough, it will be fine. Dextrose is 2 table sugars. Dextrose is a monosaccharide, sucrose (table sugar) is a disaccharide, which when broken down results in dextrose or glucose (both monosaccharides). Dextrose would be slightly easier to ferment, but if your yeast is healthy it will eat it up.
Is Dextrose the Same as Corn Sugar - Homebrew Talk
2006年4月13日 · ya, its true - dextrose is just a type of glucose - the simplest form of sugar; a monosaccharide. Corn sugar is a simple sugar high in monosaccharides. Table sugar or cane sugar, demmerara etc., is mostly disaccharides and is a little less easy to ferment than dextrose.
Priming with sucrose vs. dextrose vs. DME - Homebrew Talk
2013年6月13日 · So awhile back I saw a thread where someone said priming with dextrose or DME was a better option over sucrose (table sugar). Since then, I've seen others say priming with dextrose is best, while another thread had a bunch of people saying they use sucrose since its a lot cheaper than getting dextrose from the LHBS and achieves the same results...
Can you substitute powdered sugar for dextrose? - Homebrew Talk
2008年10月13日 · Has anyone successfully made apfelwein using table sugar? I went to the LHS this past weekend and picked up ingredients to brew a smoked porter and for my first batch of apfelwein and of course I forgot the dextrose. I am hoping I can just run out and get some sort of substitution from my grocery store instead of driving all the way out to the LHS.