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Lukon

Table Sugar vs Detrose

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My understanding is that yeast needs to use an enzyme to break table sugar into simpler sugars before it can metabolize it, and that this contributes to the cider twang often found in home brews where sugar is used. I hear that yeast can clean this up some given time. My question is, is it better to just use dextrose instead of table sugar, even for priming?

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No.  Irrelevant what you use for priming.  Use the least expensive, table sugar.

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i would actually agree with @RickBeer on this one. brews where i have experienced extract twang (most HME's), i have tasted it at bottling, before any priming has occurred. table sugar is the way to go. 

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