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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Using Dextrose for Making Wine
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Old 02-08-2013, 11:46 PM   #1
kevinstan
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Default Using Dextrose for Making Wine

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 the taste difference ? Is it better for dry wines or sweet wines ?

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Old 02-09-2013, 12:44 AM   #2
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Dextorse actually has less potential than regular sugar. 1# sugar : gal = 1.046 and 1# dextrose : gal = 1.042 ( specific gravity )

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Old 02-09-2013, 12:46 AM   #3
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How about as far as flavor goes between the two ?

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Old 02-09-2013, 12:47 AM   #4
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Quote:
Originally Posted by kevinstan View Post
How about as far as flavor goes between the two ?
It's negligible.
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Old 02-09-2013, 03:52 AM   #5
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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.

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