tedandlea
Member
I have long assumed that the corn sugar used in priming is glucose, also known as dextrose, a monosaccharide derived from table sugar (sucrose, a disaccharide). I have verified this consulting the definition of corn sugar in Wikipedia. However, the Corn Refiner's Association (CRA) is at this time attempting to get the FDA to change the definition of corn sugar to mean high fructose corn syrup, which is really a mixture of sucrose, fructose and glucose. Each of these sugars is different, has a different sweetness, and in my opinion should not be lumped together and given a name which has until now meant only one thing - glucose (dextrose). This would result in confusion about what sugar is meant to be used in priming, and make the recommendations of our homebrewing books undependable.