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-   -   Light DME vs dextrose to boost OG (http://www.homebrewtalk.com/f32/light-dme-vs-dextrose-boost-og-112398/)

jaginger 04-04-2009 06:02 PM

Light DME vs dextrose to boost OG
 
What would happen if I used light DME instead of dextrose as my beginning OG booster?

Also, why is dextrose such a preferred additive vs just table sugar or brown sugar?

Thanks,
jason

ShaneKasey 04-04-2009 07:41 PM

well i would say that dme would add more body to the cider, possibly a little bit of head retention (not a whole lot). sugar ferments out totally dry, remember that when you use dme that some of the sugars are not fermentable. so they leave a little bit a sweetness. i would prefer to use some dme instead of sugar myself.

jaginger 04-06-2009 02:46 AM

Great thank you! Any answers on why dextrose is so popular?

I just pitched safale-04 into 3 gallons of juice with 1 lb light DME. I'll let you know how it is in 3 months....

jtbarclay 04-06-2009 02:59 AM

My understanding is that dextrose is 100% fermentable.

jaginger 04-06-2009 03:00 AM

is that what makes it better than, say, table sugar? I would have thought that was 100% fermentable also.

jtbarclay 04-06-2009 03:16 AM

Table sugar is fructose

jaginger 04-06-2009 03:17 AM

i believe table sugar is actually sucrose, and i just confirmed that it is 100% fermentable.

so i am still wondering why use dextrose

Tusch 04-06-2009 04:32 AM

Dextrose is supposed to be a "cleaner" sugar. It imparts less flavor to the brew, think of it being a neutral abv adder.

SumnerH 04-06-2009 08:36 PM

OTOH, the flavor that sucrose (cane sugar) adds is usually called "cidery". That's unwanted in most beers, but in a cider?

SeamusMac 04-06-2009 09:44 PM

Quote:

Originally Posted by SumnerH (Post 1243907)
OTOH, the flavor that sucrose (cane sugar) adds is usually called "cidery". That's unwanted in most beers, but in a cider?

That's what I was thinking. I used dextrose to make my first beer and the resulting flavour would have been great for a cider, too bad it was an IPA :(


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