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Old 10-28-2009, 03:27 PM   #1
bbriscoe
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If a recipe calls for 1 lb of dextrose, how much white or brown sugar would I need to get the same gravity or sweetness?

 
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Old 10-28-2009, 05:27 PM   #2

Why are you replacing it? The recipe won't turn out the same because of the altered flavor, but I believe it's a 1:1 ratio. The reason people use dextrose/corn sugar is because of it's lack of flavor.
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Old 10-28-2009, 05:31 PM   #3
david_42
 
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Two different questions:

Gravity - 1:1 and either sugar will be fine in a cider. Brown sugar will change the flavor a bit, but IMO in a good way.
Sweetness - use half as much.
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Old 10-28-2009, 06:51 PM   #4
wreckinball9
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i also like using brown sugar in cider
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Old 10-29-2009, 12:26 AM   #5
CvilleKevin
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dextrose is not neutral. It finishes a little beery tasting, which is why beer makers consider it to be neutral. If you want something that tastes more like apple sugar, use 2/3 organic cane sugar (light turbinado) and 1/3 dextrose. Brown sugar will give it a bit of a caramel taste, which works OK with the apple

 
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Old 10-29-2009, 04:05 PM   #6
bbriscoe
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I ended up using .5 lb white sugar and .5 lb brown sugar with 1 gal TTop AJ. My OG seemed a bit low at 1.081 at 84 degrees - I think that would be 1.084 adjusted. The mead calculator said it should be over 1.09. Why isn't it?

 
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Old 10-29-2009, 05:48 PM   #7

That's really not a huge difference in OG. Chances are, you didn't get a good reading because it wasn't mixed thoroughly.
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