Problems with Malt Extract Still?

[rayg]

I'm putting this in brew science because the article below
references a scientific paper by Ingledew:

http://www.brewingtechniques.com/library/backissues/issue1.2/lodahl.html

So are these malt extracts doped with glucose and other
sugars still around? Does anyone know? One of them was
88% glucose!

Ray

 

[david_42]

Maltose, or malt sugar, is a disaccharide formed from two units of glucose. If a manufacturer uses added enzymes (such as alpha galactosidase) to the mashing process, you get high glucose levels.

Given the chronic complains about stuck ferments using extracts, I doubt there are any high-glucose extracts out there. An 88% glucose extract would probably attenuate 95% using bread yeast.