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Old 01-25-2013, 02:10 AM   #1
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Default Dextrose?

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

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Old 01-25-2013, 04:24 AM   #3
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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
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Three votes for Brown over White Table Sugar.
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Old 01-25-2013, 05:37 PM   #5
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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
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Dextrose is great for bottle conditioning. Mellower bubbles. Also fairly neutral flavor

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