Aussiedistiller, Home Distilling, Moonshine, Home Brew

On my first wash last week I used 6kgs of Turbo Sugar.
I have bought a 25kg bag of Dextrose as friend who does it says it's better (his opinion I guess) so giving it a go.

Do I use same amount 6kgs as I would Turbo Sugar in 21litres water?

Thanks again

All you're going to achieve by using dextrose for a sugar wash is a lighter wallet I'm afraid.

It's probably best to stick to the 1kg per 5 litres rule to avoid stressing the yeast out and potentially introducing off flavours.

Professor Green wrote:All you're going to achieve by using dextrose for a sugar wash is a lighter wallet I'm afraid.

It's probably best to stick to the 1kg per 5 litres rule to avoid stressing the yeast out and potentially introducing off flavours.

Thank you kind sir for your response.

Grip Twister wrote: Turbo Sugar

What is this Turbo Sugar ? Could I be making my coffee quicker ?? :laughing-rolling: :laughing-rolling:
Only kidding, stick with normal everyday white sugar and you'll save a bunch of coin.
cheers

The Stig wrote:

Grip Twister wrote: Turbo Sugar

What is this Turbo Sugar ? Could I be making my coffee quicker ?? :laughing-rolling: :laughing-rolling:
Only kidding, stick with normal everyday white sugar and you'll save a bunch of coin.
cheers

So reading between the lines, I am quickly beginning to understand that SUGAR is SUGAR... don't matter what name you give it, 'Dextrose/Turbo/White sugar' It's all the same stuff. Yeh?? Someone tell me different please??

Basically yes they’re all the same for our purpose and will do the same job.

Technically normal sugar is mainly sucrose.
Dextrose is mainly glucose (or fructose, can’t remember)
Yeast predominantly consume glucose and fructose, but will/ can break down the sucrose into these sugars easily.
If you want you can invert your normal sugar by boiling it in slightly acidic water (lemon juice or citric acid) for 10mins to break it down to fructose/ glucose, but I don’t bother any more. My little yeasty buddy’s do it for me ok.
There’s heaps of posts about inverting sugar here if you’re interested :handgestures-thumbupleft:

Dextrose has water in it and have to use more but depending on where you are and what you have to pay for sugar dextrose may not be that more expensive if buy in bulk .
Have a look at sausages ingredients dextrose is one of the ingredients that is a possible source to buy.

Yeast can stand up to about 330 g/l of sucrose (from memory) but can withstand about 400 g/l of dextrose or you'll rupture the cell walls. But unless youre doing a high abv turbo wash youre not going to go up that high anyway.
I used to aim for 300 g/l when i used to do turbos.
For us dextrose will ferment out a bit cleaner (good for beers as less fruity flavours from the lack of a fructose component like sucrose has) but if youre distilling it anyway you wont notice it.
Save your money and use the cheapest white sugar you can find.