What would an all-dextrose brew be like?

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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What would an all-dextrose brew be like?

Postby Weiss » Tue Sep 28, 2004 3:33 pm

Would it be akin to moonshine, would it not work, would it just be an undrinkable sludge?
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Pre-Rum...

Postby Mesa Maltworks » Wed Sep 29, 2004 2:09 pm

Basically you would be creating the fermented base for Rum which is distilled to make the spirit.

No... it would not taste like moonshine as that is a distilled illegal spirit. It would be very thin and dry assuming that you fermented it out completely. It would have a dominant estery-winey flavor that would be harsh and unplesant.

Eric
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Postby Weiss » Wed Sep 29, 2004 2:45 pm

Thanks, Eric.
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