Dextrose VS White Sugar ?

[Fxaddicted]

is there is any advantage using Dextrose / Corn sugar VS Plain White Sugar from the supermarket ?
in the Beer world if we can call it that Dextrose is way more recommended over Plain white sugar . i wonder if this is the case when it come to Neutral distillation

[The Booze Pipe]

I used dextrose once and found it no better than beat sugar/white sugar. I was making sugar shine, not rum.

[tjsc5f]

Some disadvantages are that it costs more, and you have to use ~30% more by weight than regular sugar to get the same gravity points.

At some point I want to do a side by side comparison of sugar vs invert sugar vs dextrose to see if I can tell the difference, just haven't got around to it yet.

[zed255]

I've primed beer with it and didn't find it better nor worse than sucrose for the purpose. I tried sweetening some of my products with it and it was decidedly 'odd', went back to sucrose.

I thought about trying it in a basic shine, but was turned off by the poor taste when sweetening that I abandoned the idea.

[Yummyrum]

When I first started this hobby , I was buying Still spirits turbo kits which contained 8kg of Dextrose . After a while , O’l mate at the HBS said”Mate, I happy ti keep selling you this stuff but you’d be doing your self a favour by just using Sugar “

I did and I couldn’t tell any difference . But that was then , little experience , flavour masked by Turbo and a shitty still that was not much better than a pot .

I still couldn’t honestly say if its worth the extra cost .

[Dougmatt]

I did 2 HBB sugar heads. One white sugar and one 100% dextrose. When young and white I felt I could find a difference in mouth feel where the dextrose version lacked the bite of the white sugar. After 6 months on new oak at 58%, the both versions had picked up enough tannins that the difference was much less determinate and I ended up just blending them together. I couldn’t detect much flavor difference, it was all the “bite” to me.

If I was looking for a white flavored spirit to drink neat, I “might” do dextrose again but a) I don’t like drinking neat white, corn flavored spirits and b) I’m not sure it was worth the cost difference.

[quadra]

In the beer world I don't know anyone who recommends "plain white sugar" actually most brewers I know think it is a liability... dextrose can ferment cleaner and all that depends on yeast.... temp.. grain bill... etc.
We are distilling not making fine French wine... if it ferments.. and is cheap...ish ( dextrose is not ) give it hell.. but look at your yeast and if you are going to feed it the equivalent to Crack... make sure you control the other variables like temp and Ph

So many ways to screw that up and the best you will get will not come close to anything else made with regular beer ingredients that get distilled after a regular ferment.