Brewing & Winemaking Sugar is a pure dextrose (glucose) suitable for all home brewing and wine making requirements. Unlike household white sugar (sucrose), dextrose ferments completely cleanly without leaving any residual cidery flavour, making it the preferred choice for boosting alcohol levels in beers, lagers, wines, and ciders.
Uses include:
- Boosting the gravity (and ABV) of beer kits
- Primary sugar source in fruit wines and ciders
- Bottle priming for secondary fermentation carbonation
- Making lager and real ale kits alongside malt extract
1kg is the standard addition for most 23-litre beer kit batches. For bottle priming, dissolve 80–90g in water and stir into your beer before bottling — or use Carbonation Drops for a simpler approach. Also works perfectly in fruit wine recipes alongside Citric Acid and Yeast Nutrient.