Using Dextrose for Making Wine

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kevinstan

kevinstan

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I have always used regular table sugar but recently I purchased some dextrose. Has anyone used dextrose for making wine ? Is it more concentrated than regular sugar ? And how was the taste difference ? Is it better for dry wines or sweet wines ?
 
Dextorse actually has less potential than regular sugar. 1# sugar : gal = 1.046 and 1# dextrose : gal = 1.042 ( specific gravity )
 
In the beers I've made I found sucrose to give beers a cidery taste where as dextrose was more neutral.

I did a comparison once of two wines identical but one used dextrose and one sucrose, the sucrose wine took longer to ferment in the primary. There was no dramatic taste difference.

Dextrose is much easier to dissolve.
 

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