I am preparing to start another 5 gal batch of my concord grape jelly wine, since everyone who tries it loves it and it is easy to make. I have had mixed sucess with other recipes. My question is can I replace the sugar with dextrose, and if so , in what ratio? I have found a cheap local supplier onf dextrose and it desolves much better than sugar. Are there any other advantages or disadvantages? Thanks in advance, Felix