Why use dextrose over regular sugar in both winemaking and beer making?
WINEMAKING; Dextrose, being a monosaccharide, a one unit sugar, not only dissolves more readily than regular sugar giving you a faster S.G. reading, but the yeast can consume it with out the need of breaking it down first. BEER MAKING; The same proprieties of dextrose as in part 1 apply to beer making, with the exception that whole sugar could lead to unusual flavour characteristics i.e. cidery flavour.
