Re: Replacing sucrose with dextrose (glucose)
- --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> "You need 12.5% more dextrose to reach the same alcohol percentage
> with sucrose."Yup. Water. There are two forms of dextrose. Monohydrate (1 water
> There must be some scientific reason for this. Anyone know?
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.