Brewing Sugar (Glucose) also known as Corn sugar, Corn Starch, Dextrose monohydrate.
Used instead of household sugar for improved fermentation and less 'tang' in your home made beer, cider, wine and spirits. Normal household sugar (sucrose), when fermenting is first 'split' by the yeast into Glucose and Fructose. The Glucose is the first component to be fermented so glucose allows the yeast to get to work straight away without wasting energy seperating from Fructose. The process of seperating these two sugars inevitably produces bi-products and impurities which some people can taste and may spoil their enjoyment of home made alcoholic drinks. Use as a direct 1 for 1 replacement of sugar in your recipe or kit instructions.