The Range Red Wine kit

[GazzaW57]

I’ve bought another 30 bottle red wine kit from the Range and will be starting it off in the next week or so. This will be the third time I’ve done this and I just wondered what the difference was between using either the advised 3.5kg of granulated sugar or using 4kg of dextrose sugar. I’m guessing that the latter would produce a drier wine (would it also be stronger) - I’ve only ever really used granulated for this kit, but would welcome any views please.

 

[Chippy_Tea]

Brewing Sugar (Glucose/Dextrose) vs Sugar -​

Brewing sugar otherwise known as Dextrose is quicker to dissolve than white sugar and 100% fermentable. It will also give you a cleaner fermentation. Use Dextrose/Glucose powder to produce a better quality brew.

Also, known as Dextrose Monohydrate. We supply our Brewing Sugar in robust 1-kilo bags which are suitable for brewing all types of beers & wines.

​

​

​

 

[MmmBeer]

Theoretically dextrose (a.k.a. glucose) is the purest and easiest substrate for yeast to consume. Granulated sugar (sucrose) is a molecule of dextrose bonded to a molecule of fructose and requires the yeast to do an extra processing step to consume it. Somehow however , sucrose is more effcient, so about 10% more dextrose is needed to do the same job as the sucrose.

In practice the dextrose should produce a very marginally better product, but granulated is much cheaper.

 

[Chippy_Tea]

This old thread may be of interest -

Surcrose Vs Dextrose Vs Maltose​

https://www.thehomebrewforum.co.uk/threads/surcrose-vs-dextrose-vs-maltose.22958/​

 

[Chippy_Tea]

I’ve bought another 30 bottle red wine kit from the Range and will be starting it off in the next week or so. This will be the third time I’ve done this

We have made this kit many times and have one in the cupboard ready to start this weekend we use white sugar simply because its cheap and its easy to get hold of.

 

[GazzaW57]

Thank you for the responses. I think I’ll be using dextrose this time. I’m sure I’ve used granulated sugar in the past, so it’ll be interesting to see how this comes out.

 

[Chippy_Tea]

Thank you for the responses. I think I’ll be using dextrose this time. I’m sure I’ve used granulated sugar in the past, so it’ll be interesting to see how this comes out.

I look forward to your review

 

[GazzaW57]

I look forward to your review

Well if this one comes out as well as the previous two, I’ll be very happy.