Originally Posted by Austinhomebrew
Regular corn sugar will work fine but don't add too much. Since the alcohol boost is much more fermentable than corn sugar (high maltose content) it only takes 14 oz. to get an extra 1%. If you use corn sugar it will cost more than $1.99 to reach 1% and you want to limit the amount of adjucts to as close to 10% of the sugar as you can. The alcohol boost will add less adjuncts to you batch than any other sugar for less money without any side effects but the alcohol you wanted in the beer.
I don't see how this is possible. Glucose is the most basic form of sugar, what all other sugars are converted to in any organism. Maltose is simply two glucose molecules condensed together. The yeast will use water to break it into to two glucose molecules. Yes, one molecule of maltose will make twice as much alcohol as glucose, but it weighs twice as much, and therefore, it will make an equal amount of alcohol as glucose by mass. Corn sugar is pure glucose. Unlike maltose, glucose is already in the form of the basic sugar, and won't have to be split as maltose does. I personally believe maltose and glucose will have the exact same effect except the yeast will have to spend the time breaking the maltose in half.