I agree with Thakaz; just use table sugar. As stated earlier, however, note the difference in calculation. You shouldn't notice much of a difference, but it may take just a little longer as sucrose is a sugar molecule that needs to first be broken down into fructose and glucose before it can be fermented by the remaining yeast. Dextrose is pretty much the same thing as glucose and is 100 percent fermentable while sucrose must first have the molecular chains broken down by the yeast. Either way you'll be fine provided you measure the correct amount.