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Dextrose
I really admits that I'm idiot sometimes. Have you heard a term dextrose? I thought dextrose is only used in the hospitals for sick person. Upon reading this forum, I learned that dextrose is also a term used in homebrewing. Why use dextrose over regular sugar in both winemaking and beer making?
Dextrose is a sugar that ferments out completely, leaving no off- or cidery-flavors. The problem with regular corn sugar (Glucose) is that overuse will make your beer horrid. It will increase the alcohol potential, but the fermentation will leave a harsh flavor that tastes of bad cider when used in any significant quantity.
Is dextrose used in place of, or in conjunction with, malt extract or other sugars like molasses, honey, etc.? Or are you referring to bottling?
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