Sugar type

[JohnK]

I was reading over a tutorial on "fresh fruit" wine making. I got to the section on sugar.

Here is an excerpt from the tutorial:

"To produce alcohol
in wine at least one type of sugar must be present. It could be
fructose, glucose, dextrose or dozens other different types which
occur naturally in most fruits. Also present in many fruits and
honey is the sugar, sucrose. Sucrose may be added to your must in
the form of common white cane (table) sugar. </font></font>

Beer brewers know
to use only corn sugar in their wort, or their beer will taste
cidery and off. Unlike beer yeasts, wine yeast is not particular
about the type of sugar you use. Wine yeast can totally digest
most basic sugars. This is a bonus for the home wine brewer, as
corn sugar is about three times as expensive as regular sugar."</font>

</font></font>
Now for my question..... Has anyone used any of the various forms of sugar other than the common table sugar? The reason I ask is that I have some Dextrose which I use for baking. It tends to be "sweeter" than regular sugar.
</font></font>Does using any of these alternative sugars effect the taste of the final product, or is it mainly just another "sugar" for the yeast to feast on?
So basically, I'm wondering if there would be any advantage/disadvantage to using any of the alternative sugars.
Thanks again.

 

[peterCooper]

I've used honey without noticing any taste difference.

 

[Funky Fish]

I use table sugar 'cause it's a lot cheaper than those other sugars.

 

[geocorn]

Dextrose is used a lot in beer making to give the beer more head.

 

[JohnK]

Thanks George. Just curios if it would be advantageous to use.

 

[earl]

John K
I used Brown Sugar in a batch of Hard Apple Cider last winter. It was pretty darn good and it added a dark color to the cider. This winter I am going to use corn sugar and some brewers yeast to make my cider.
earl