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As far as I can make out brewing sugar is dextrose and ordinary granulated sugar is mainly sucrose.

Apparently sucrose is a disaccharide and the dextrose is a monosaccharide. The yeast first has to use enzyme action to break up the sucrose molecules before it can ferment them to produce the alcohol so fermentation is quicker with dextrose.

There are some reports of the fermentation being cleaner i.e. less residue during the fermentation but I cannot see how this works. Some people report a slight difference in taste.

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Q: What is the difference between ordinary granulated sugar and brewing sugar?
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What is the difference between granulated sugar and brewing sugar?

As far as I can make out brewing sugar is dextrose and ordinary granulated sugar is mainly sucrose. Apparently sucrose is a disaccharide and the dextrose is a monosaccharide. The yeast first has to use enzyme action to break up the sucrose molecules before it can ferment them to produce the alcohol so fermentation is quicker with dextrose. There are some reports of the fermentation being cleaner i.e. less residue during the fermentation but I cannot see how this works. Some people report a slight difference in taste.


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