by Doubleuj » Mon Jan 20, 2020 9:29 pm
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: