Aussiedistiller, Home Distilling, Moonshine, Home Brew

Is there really much of a difference between using sugar or dextrose for a sugar wash?
I have some very old dextrose from my early days of brewing beer and attempts at distilling.
Currently, I have a sugar (3kg) & dextrose (3kg) wash that's been fermenting for 11 days and still pops off through the airlock. I only had 3kg of sugar so I added the dextrose.
Will the dextrose give a cleaner end product?
Does dextrose have a set shelf life? Mine is about 10 years old. I have about 8kg left.
Appreciate any info.
Cheers,

Nope no difference, except dextrose is more expensive.
Should keep as long as it’s dry

hgwells wrote:Nope no difference, except dextrose is more expensive.
Should keep as long as it’s dry

Copy that.
Thanks

I seem to remember you get less bang for buck using dextrose. 1/4 less volume. Although snobs say dextrose is more neutral...

There is one main difference particularly when using a pot still, 25% of sugar doesn't convert so there's a, sweetness left behind, that's a problem when doing a scotch. So I use dextrose or all grain for scotch and use sugar for everything else.
Dextrose also works off a little faster from my observations.

hgwells wrote:Nope no difference, except dextrose is more expensive.
Should keep as long as it’s dry

100% correct , save the $$ for other gear
Dex will ferment a little more vigorously