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08-18-2008, 04:21 PM
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#1
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Junior Member
Join Date: Jun 2008
Location: Evansville, IN
Posts: 15
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apfelwein question
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I'm wanting to make my first batch of apfelwein and was wondering one question. One ingredient is corn sugar (dextrose sugar) can i get that at walmart or a grocery or will i have to order it from a brew store.
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08-18-2008, 04:27 PM
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#2
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Senior Member
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,794
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Some of the more Hoity Toity Grocery Stores have it...but it's a Brew Store Only item for me.
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08-19-2008, 07:08 AM
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#3
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Senior Member
Join Date: Feb 2008
Posts: 332
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Do your store carry glucose? Basically the same stuff.
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08-19-2008, 12:26 PM
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#4
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Senior Member
Join Date: Jun 2008
Posts: 199
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Eh? What's baking sugar then?
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Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider
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08-19-2008, 12:37 PM
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#5
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Senior Member
Join Date: Jun 2008
Location: NYC
Posts: 2,613
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dextrose and glucose are the same thing.
Once in a while I can get a bag of baking sugar at my local store. $2 for a 5# bag on sale!
B
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Originally Posted by GilaMinumBeer
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Originally Posted by YooperBrew
And, it's so, well, BIG.
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08-19-2008, 07:01 PM
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#6
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Senior Member
Join Date: Jun 2008
Posts: 344
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Baking sugar?
Is this the same thing as Confectioner's Sugar?
It's ingregients are sugar and cornstarch!
Is cornstarch the same thing as dextrose?
I'm confused?
The cheap jugs of juice 'cocktails' contain corn syrup, is this just another name for dextrose?
Any chemists out there?
Pogo
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08-19-2008, 07:35 PM
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#7
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Senior Member
Join Date: Jun 2008
Location: NYC
Posts: 2,613
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http://www.madsci.org/posts/archives/jun99/927695713.Ch.r.html
"sugar" (most sugar that is normally used) is sucrose. It's either derived from sugar cane, or sugar beets. It's different than corn sugar.
__________________
Quote:
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Originally Posted by GilaMinumBeer
Why do you think they choose that path? (.)(.) = $$$$$$$$$
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Quote:
Originally Posted by YooperBrew
And, it's so, well, BIG.
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08-19-2008, 09:54 PM
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#8
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Junior Member
Join Date: Jul 2008
Posts: 29
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Sucrose can be broken down into glucose if it's boiled. Boil 3/4 cup of regular sugar for a five gallon batch in some water for a few minutes and add to the bottling bucket
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08-20-2008, 03:03 AM
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#9
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Senior Member
Join Date: Mar 2008
Location: Charlottetown, PE, Canada
Posts: 282
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sucrose is a disaccharide sugar made of one glucose and one fructose. Yeast can't fully process it and this is why you get a thin cidery taste when using it.
Your best bet is to look for glucose or dextrose
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08-20-2008, 03:06 AM
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#10
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Senior Member
Join Date: Mar 2008
Location: Charlottetown, PE, Canada
Posts: 282
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Quote:
Originally Posted by Pogo
Baking sugar?
Is this the same thing as Confectioner's Sugar?
It's ingregients are sugar and cornstarch!
Is cornstarch the same thing as dextrose?
I'm confused?
The cheap jugs of juice 'cocktails' contain corn syrup, is this just another name for dextrose?
Any chemists out there?
Pogo
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the sugar in confectioners sugar will be glucose, not dextrose. Cornstarch contains dextrose, but in long chains so it is not fermentable by yeast.
The corn syrup in the cheap juice is likely high fructose corn syrup, so it's been changed from dextrose to a glucose/fructose mish mash that tastes sweeter.
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Turn up the good, turn down the suck!
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