I'm talking as the primary sugar. In other words an inexpensive batch that doesn't taste like pabst or hooch..
Not for maltodextrin as it won't ferment. But as for using dextrose, you could make wine or cider with some fruit and the dextrose. You can't really make beer or anything resembling beer with sugar, as the beer flavor itself comes from malt sugars.
i know this sounds a bit off but i did have one recipe that turns out REALLY good.
really good for what it is, or really good for real beer?
Isn't George Washington's "historical" porter recipe pretty much just molasses and water?
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