25Kg Sack - Brewing & Wine Making Sugar / Dextrose
25Kg Sack - Brewing & Wine Making Sugar / Dextrose
£44.99
Ex Tax: £44.99
- Stock: 4 In Stock
- Ferments Easier, Increases Yield & Gives Cleaner Flavour than regular Sugar.
- Large Bulk Sack For The Micro Brewer Or Large Scale Home Brewer.
Tony's Tips
The trouble with the internet is that there are too many Very Convincing views and arguments for "this, that and the other". . . . so what is Brewing Sugar Is it better than Granulated or other Sugar alternatives for Homebrewing Do you need more of it . . . . Is it more expensive Is it faster . . . . Well, Yes and No! The fact is, that; Yes, Brewing Sugar which is Glucose (often called Dextrose) is generally better all round than Granulated Sugar, Fructose, Sucrose, Molasses, Raw Cane sugar, Honey, Treacle, Saccharin, Sucralose and Aspartame which are all sweeteners, most of which are capable of fermenting yeast in different ways . . . . then there's Wine Sweetener, Malt extract, Beer Enhancer, Spraymalt of varying types, and even Citric Acid . . . . see my forthcoming article on Fermentation Techniques to look into this much maligned subject!) . . . . but briefly, over the years, the use of Brewing Sugar for Beer, Wine, and Spirits, has ensured a reliable and thorough fermentationfor conversion to alcohol with various types of yeast, leaving no added tastes to taint the Brew or Must, in addition to the essential avoidance of the Yeasty "I made it myself" off taste, sometimes a feature of Homebrew! and it is faster, so YES again, l always use Brewing Sugar and NO you don't need more of it, unless you want to increase the brain deadening potential of your creation!, and NO again, it is not more expensive . . . . well just a bit more than cheapest Granulated Sugar from Aldi or Lidl but not as pricey as most alternatives, however, there is nothing to stop you using a mix of some or all of these alternatives, Tip: keep notes of the quantities added and the final outcome! This is the large bag for the larger brewer.
The trouble with the internet is that there are too many Very Convincing views and arguments for "this, that and the other". . . . so what is Brewing Sugar Is it better than Granulated or other Sugar alternatives for Homebrewing Do you need more of it . . . . Is it more expensive Is it faster . . . . Well, Yes and No! The fact is, that; Yes, Brewing Sugar which is Glucose (often called Dextrose) is generally better all round than Granulated Sugar, Fructose, Sucrose, Molasses, Raw Cane sugar, Honey, Treacle, Saccharin, Sucralose and Aspartame which are all sweeteners, most of which are capable of fermenting yeast in different ways . . . . then there's Wine Sweetener, Malt extract, Beer Enhancer, Spraymalt of varying types, and even Citric Acid . . . . see my forthcoming article on Fermentation Techniques to look into this much maligned subject!) . . . . but briefly, over the years, the use of Brewing Sugar for Beer, Wine, and Spirits, has ensured a reliable and thorough fermentationfor conversion to alcohol with various types of yeast, leaving no added tastes to taint the Brew or Must, in addition to the essential avoidance of the Yeasty "I made it myself" off taste, sometimes a feature of Homebrew! and it is faster, so YES again, l always use Brewing Sugar and NO you don't need more of it, unless you want to increase the brain deadening potential of your creation!, and NO again, it is not more expensive . . . . well just a bit more than cheapest Granulated Sugar from Aldi or Lidl but not as pricey as most alternatives, however, there is nothing to stop you using a mix of some or all of these alternatives, Tip: keep notes of the quantities added and the final outcome! This is the large bag for the larger brewer.