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Old 02-08-2013, 11:46 PM   #1
kevinstan
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Oct 2012
Posts: 158
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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 ?

 
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Old 02-09-2013, 12:44 AM   #2
Gittsom
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Jan 2013
Bourne, Mass
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Dextorse actually has less potential than regular sugar. 1# sugar : gal = 1.046 and 1# dextrose : gal = 1.042 ( specific gravity )

 
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Old 02-09-2013, 12:46 AM   #3
kevinstan
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Oct 2012
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How about as far as flavor goes between the two ?

 
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Old 02-09-2013, 03:52 AM   #5
Inner10
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Dec 2012
Ottawa, Ontario
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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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