Dextrose versus Sugar - change quantity?

[Rolls912]

Hi
When using Dextrose for TPW, does one keep the ratios the same?
Thanks

[bluc]

I always have far as I know 1:1 swap.

[Professor Green]

I have to ask. Why? What do you gain from using dextrose instead of sucrose in a TPW?

[orcy]

I'm pretty sure you need a bit more dextrose to get the same yield. I would add more dextrose than sugar if I was priming beer bottles.

[The Stig]

I seem to remember many moons ago this same discussion came up and the consensus was that you need 20% or 25% more when using dextrose
There is no benifit other than a more vigorous ferment.
Plus it costs a lot more than regular sugar

[Rolls912]

Thanks folks. I’ll boost one of my ferments by 20%.
I’m making a side by side ferment comparison with plain sugar so it will be interesting to see if there is any difference.

[Woods314]

Thanks folks. I’ll boost one of my ferments by 20%.
I’m making a side by side ferment comparison with plain sugar so it will be interesting to see if there is any difference.

I think you will find the only difference is $. HBS will have you believe dextrose is better with beer, and with the lower yeast pitch rate, I tend to agree. Three things different between sugar from Woolies and dextrose are, 1. Dextrose ferments faster, 2. Dextrose ferments more completely and 3. Dextrose is more expensive. For a TPW, the first two are irrelevant as speed to me is not a problem and I believe the more complete ferment is not that great, so point 3 is the clincher. Let us know your results, practical experiments are good.

[wynnum1]

What is the price for bulk dextrose ,if you look at ingredients for sausages dextrose is used so for some getting dextrose may be just as cheap as sugar

[Rolls912]

$50 for 25kgs. I’m sure it’s cheaper elsewhere but I like supporting the local brew shop.

[RC Al]

Who knows?
25kg bags go for $40 at my local hbs, I know his mark up is medium to high, I recon he wouldn't be paying much more than $20, $25 at max

By the 25kg Sugar can be had for $16-17 at Costco, $22.50 at aldi and $25+ elsewhere ($20 at aldi maryborogh qld for some reason?)

I have seen a few who invert their sugar before mashing, this will separate the dextrose from the glucose and make the ferment faster as the yeast doesn't have to split them while digesting.

From what I have read, the glucose is solely responsible for some esters and if you're making neutral, one way of avoiding some flavors completely

Making sausages - I will hazard a guess that dextrose is easier to add dry to the mix and wouldn't be crunchy like granulated sugar

[RC Al]

Crap, first thing in the morning, swap the word glucose for fructose. :violence-smack:

[wynnum1]

Its $200 for 150 kg on ebay if you live near that seller sugar is not always cheaper to buy in bulk .

[RC Al]

My bad, was referring to the qty, aldi doesn't sell a 25, that's by the 2kg bag, and Coles, wollies are over $1 a kg in 2-3 bags, can get black and gold cheap at some iga's and independents too, $2.60/3kg is the best I've seen for that

[Professor Green]

Just remember folks that the TPW recipe (using plain sugar) appears in the tried and proven areas on just about every distilling forum around the world for a reason.

[spiltdrink]

I agree, anything other than the cheapest sugar in Bird watchers is just wasting money.

I have dabbled in dextrose for other adventures. Beware the cheap 25kg bags of dextrose on ebay. ( imported from china, but i guess most of it is any way)
The stuff I've gotten from a few different sellers, it doesn't ferment the same as other 'premium' brands of dextrose I have used.
Don't know what it is,but pound for pound it just has less oomph, fements are slower to get going and not as vigorous.
Read somewhere it's mostly used by those weight lifting guys trying bulk up.

Wouldn't suprize me if it was cut with sucrose (unfounded slander on my behalf)

[wynnum1]

Dextrose is an ingredient in sausages could be right about Chinese dextrose did hear that manufactured dextrose may not be good for your health has something to do with the enzymes used to manufacture or the corn they use they did try genetically modifying the corn to produce the enzyme in the seed but if it contaminates other corn can not use to make corn products they go off.

[Teddysad]

Back to original question: general practice to to use 12.5% more dextrose than table sugar to achieve the same SG

[wynnum1]

Dextrose has water in it Moisture content, %, max.10