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- Is dextrose good or bad? - The Blood Sugar Diet by Michael Mosley
Dextrose is the name of a simple sugar chemically identical to glucose (blood sugar) that is made from corn While dextrose is used in baking products as a sweetener, it also has medical purposes Dextrose is dissolved in solutions that are given intravenously, which can be combined with other drugs, or used to increase a person’s blood sugar
- Using Dextrose for Making Wine - Homebrew Talk
In the beers I've made I found sucrose to give beers a cidery taste where as dextrose was more neutral I did a comparison once of two wines identical but one used dextrose and one sucrose, the sucrose wine took longer to ferment in the primary There was no dramatic taste difference Dextrose is much easier to dissolve
- Dextrose substitute - Homebrew Talk
Dextrose = a form of glucose, aka d-glucose or corn sugar Sucrose = a combo of glucose and fructose, aka table sugar The primary difference is between these sugars have to do with the way they are metabolized Of the two, dextrose is said to be slightly more easily metabolized by yeast
- Can I substitute for Dextrose? - Homebrew Talk
-Dextrose has only about 80% the potential yield of table sugar, so you'll need less table sugar -Yeast handle different sugars differently Dextrose is supposed to impart a smoothness and mildness, while I think sucrose (table sugar) is drier and crisper
- Using Dextrose in Beer? - Homebrew Talk
Or, you could boil up a dextrose water mix, and add to your primary fermenter at high krausen (this is my preferred method) I like to add atleast half a pound of dextrose to my light bodied IPAs, and ive used up to 1 5 pounds (for a 5 gallon batch) with good results
- Dextrose vs Granulated Sugar - Homebrew Talk
Dextrose is 2 table sugars Dextrose is a monosaccharide, sucrose (table sugar) is a disaccharide, which when broken down results in dextrose or glucose (both monosaccharides) Dextrose would be slightly easier to ferment, but if your yeast is healthy it will eat it up
- Priming with sucrose vs. dextrose vs. DME - Homebrew Talk
So awhile back I saw a thread where someone said priming with dextrose or DME was a better option over sucrose (table sugar) Since then, I've seen others say priming with dextrose is best, while another thread had a bunch of people saying they use sucrose since its a lot cheaper than getting dextrose from the LHBS and achieves the same results
- When to add dextrose - Homebrew Talk
Dextrose (corn sugar) is generally used for two purposes in home brewing - 1) Provide additional fermentable sugars to "dry out" your beer increase alcohol content without altering the flavor profile - using dextrose will affect the body mouth feel
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