Dextrose is directly fermentable, requiring less work by the yeast. The result is a cleaner fermentation, with lower byproduct production. Use approximately 10 percent more Dextrose than sucrose by weight.
Dextrose is directly fermentable, requiring less work by the yeast. The result is a cleaner fermentation, with lower byproduct production. Use approximately 10 percent more Dextrose than sucrose by weight.
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