--- In Distillers@yahoogroups.com
, "waljaco" <waljaco@h...> wrote:
> "You need 12.5% more dextrose to reach the same alcohol percentage
> with sucrose."
> There must be some scientific reason for this. Anyone know?
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.