Brewing Sugar

[crookedeyeboy]

Just having a go at a few kits, am I right in thinking the Brewing Sugar requirement is Dextrose?
I made a 6 bottle Wilko Chardonnay and used white sugar instead but now I've got a 30 bottle kit and want to make sure I'm doing it right.
Me and my other half prefer dry whites so I want it to ferment all the way down, surely using Dextrose to do this is going to leave residual sweetness?
Thanks

[Dave S]

Just having a go at a few kits, am I right in thinking the Brewing Sugar requirement is Dextrose?
I made a 6 bottle Wilko Chardonnay and used white sugar instead but now I've got a 30 bottle kit and want to make sure I'm doing it right.
Me and my other half prefer dry whites so I want it to ferment all the way down, surely using Dextrose to do this is going to leave residual sweetness?
Thanks

I think you're confusing dexrose with dextrins. Dextrins are less fermentable and is how we balance our mashes for a desired level of sweetness. Dextrose is highly fermentable, which is why brewers tend to prefer it to white table sugar.

[crookedeyeboy]

Aha! I knew that sausage roll I was having for my dinner would interfere with my though processes!
Thanks for that, is there any real advantage over white sugar tho?

[Horden Hillbilly]

If you want a nice dry wine, good old Tate & Lyle will do the job. I was always lead to believe that a bag of brewing sugar is not 100% fermentable, where Tate & Lyle is.

[crookedeyeboy]

Thanks guys, ill give the 3.5kg of white sugar a go and see what its like. Ill still end up drinking it or cooking with it!