Light DME vs dextrose to boost OG

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jaginger

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What would happen if I used light DME instead of dextrose as my beginning OG booster?

Also, why is dextrose such a preferred additive vs just table sugar or brown sugar?

Thanks,
jason
 

ShaneKasey

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well i would say that dme would add more body to the cider, possibly a little bit of head retention (not a whole lot). sugar ferments out totally dry, remember that when you use dme that some of the sugars are not fermentable. so they leave a little bit a sweetness. i would prefer to use some dme instead of sugar myself.
 
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jaginger

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Great thank you! Any answers on why dextrose is so popular?

I just pitched safale-04 into 3 gallons of juice with 1 lb light DME. I'll let you know how it is in 3 months....
 

jtbarclay

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My understanding is that dextrose is 100% fermentable.
 
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jaginger

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is that what makes it better than, say, table sugar? I would have thought that was 100% fermentable also.
 
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jaginger

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i believe table sugar is actually sucrose, and i just confirmed that it is 100% fermentable.

so i am still wondering why use dextrose
 

Tusch

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Dextrose is supposed to be a "cleaner" sugar. It imparts less flavor to the brew, think of it being a neutral abv adder.
 

SumnerH

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OTOH, the flavor that sucrose (cane sugar) adds is usually called "cidery". That's unwanted in most beers, but in a cider?
 

SeamusMac

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OTOH, the flavor that sucrose (cane sugar) adds is usually called "cidery". That's unwanted in most beers, but in a cider?
That's what I was thinking. I used dextrose to make my first beer and the resulting flavour would have been great for a cider, too bad it was an IPA :(
 

Tusch

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Dextrose shouldn't give the cidery flavor, white table sugar will though.
 

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