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Old 10-18-2007, 10:11 PM   #1
Dave the Brewer
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Sep 2007
Nederland, TX
Posts: 253
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Why not cane sugar opposed to corn sugar just wondering.

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Old 10-18-2007, 10:20 PM   #2
Oct 2007
Posts: 21

I have heard people say that cane sugar can give your brew some off flavors. I used it anyway on my first batch that is going now, simply because I couldn't find the corn sugar anywhere.

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Old 10-18-2007, 10:23 PM   #3
Aug 2007
Phoenix, AZ
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Corn sugar (mainly glucose) is a simpler type of sugar and ferments without adding flavor. Cane sugar (mainly sucrose), when used in large quantities, can create off flavors. This is because the yeast have to "invert" the cane sugar from sucrose into glucose and fructose, the process can leave off flavors in the beer. With corn sugar you have essentially already done this for the yeast and they don't have to work very hard, they can just go about their business of fermentation.
EDIT- Look for "Dextrose" or "Glucose," it is corn sugar

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Old 10-18-2007, 11:08 PM   #4
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
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For wine, I always use regular cane sugar. I use dextrose (corn sugar) if it's needed in beer, but rarely. I only use corn sugar in beer if it's a big beer and needed, or for priming. I use sugar all the time in fruit wines, as do other winemakers.

It really depends on what you're making.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

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