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Any of the class of soluble, crystalline, typically sweet-tasting carbohydrates found in living tissues and exemplified by glucose, sucrose, and in beer production maltose.

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I am not sure how much this will help, but in my limited experience with sugars, plain table sugar (sucrose) just made my fermenting time a bit longer as compared to corn sugar (dextrose). As far as … . However fermentation temperature variation, yeast variation (including yeast mutation), did factor significantly in flavor profile. I have always used what sugar was most easily available and did not …
answered May 26 '17 by Chris