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Old 01-25-2013, 02:10 AM   #1
Dec 2012
Posts: 82
Liked 5 Times on 4 Posts

I just returned from the grocery store with all my ingredients for hard cider....except dextrose. Is it necessary to use dextrose or can I use regular sugar?

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Old 01-25-2013, 04:22 AM   #2
Nov 2012
Posts: 62
Liked 1 Times on 1 Posts

You can use table sugar, I'm a fan of brown sugar

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Old 01-25-2013, 04:24 AM   #3
Feb 2012
Pittsburgh, Pa
Posts: 654
Liked 59 Times on 49 Posts

I would go with brown as well
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty

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Old 01-25-2013, 04:45 PM   #4
Nov 2011
Atlanta, Georgia
Posts: 1,246
Liked 75 Times on 66 Posts

Three votes for Brown over White Table Sugar.

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Old 01-25-2013, 05:37 PM   #5
Dec 2012
Posts: 214
Liked 7 Times on 6 Posts

Table sugar has weird flavor in cider. I use brown or sugar in the raw....(brown I use light brown and dark brown)

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Old 01-25-2013, 07:02 PM   #6
Dec 2012
Chicago, Il
Posts: 43
Liked 3 Times on 3 Posts

Dextrose is great for bottle conditioning. Mellower bubbles. Also fairly neutral flavor

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