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Replacing sucrose with dextrose (glucose)

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  • waljaco
    You need 12.5% more dextrose to reach the same alcohol percentage as with sucrose. (http://distillery-yeast.com/turboyeast_faq.htm) There must be some
    Message 1 of 2 , Feb 1, 2005
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      "You need 12.5% more dextrose to reach the same alcohol percentage as
      with sucrose."
      (http://distillery-yeast.com/turboyeast_faq.htm)

      There must be some scientific reason for this. Anyone know?

      wal
    • Harry
      ... as ... Yup. Water. There are two forms of dextrose. Monohydrate (1 water molecule bound to each molecule of dextrose) and Anhydrose (no water,
      Message 2 of 2 , Feb 1, 2005
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        --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
        >
        > "You need 12.5% more dextrose to reach the same alcohol percentage
        as
        > with sucrose."
        > (http://distillery-yeast.com/turboyeast_faq.htm)
        >
        > There must be some scientific reason for this. Anyone know?
        >
        > wal



        Yup. Water. There are two forms of dextrose. Monohydrate (1 water
        molecule bound to each molecule of dextrose) and Anhydrose (no
        water, injectable pharmaceutical grade).

        Dextrose Monohydrate is the Baker's & Brewer's sugar of choice as it
        is pure glucose, readily assimilated by yeast, needs no inversion,
        and contains no unfermentable dextrins. Chemical formula
        C6H12O6.H2O which is 6 carbon 12 hydrogen 6 oxygen atoms bound to 1
        molecule of H2O (water). If you work out the weight of a molecule
        from the Atomic Weights charts, you will find the water part to be
        some 12.5% by weight of the total. Therefore when adding Dextrose
        Monohyrate, you must increase it's weight by 12.5% to get the same
        sugar fermentability. You can't ferment water.


        HTH
        Slainte!
        regards Harry
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