kevinstan

Recipes 

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 ?

Gittsom

Recipes 

Dextorse actually has less potential than regular sugar. 1# sugar : gal = 1.046 and 1# dextrose : gal = 1.042 ( specific gravity )

kevinstan

Recipes 

How about as far as flavor goes between the two ?

Yooper

Recipes 

It's negligible.

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Inner10

Recipes 

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.