Vinoferm Glucose 1kg — Dextrose Priming & Brewing Sugar

Vinoferm Glucose is pure dextrose (also known as grape sugar or meritose) in a practical 1kg pack — the most useful simple sugar in fermentation, and the one every bottling brewer ends up buying on repeat. As a monosaccharide, glucose is the sugar yeast ferments fastest and most completely: no enzymatic splitting required, no residual sweetness left behind, and no flavour contribution whatsoever. That clean, total fermentability is exactly what makes it the right tool for three distinct jobs in the brewery.

Job one, and the classic: priming sugar for bottle conditioning. Dissolve roughly 6–7 grams per litre — about 130g for a 20-litre batch — in a little boiled water, rack the beer onto it, bottle, and the yeast carbonates the beer naturally to a standard ~2.4–2.5 volumes of CO₂. Because dextrose ferments fast and completely neutral, carbonation is predictable and the beer tastes only of itself. One golden rule: confirm fermentation is genuinely finished with a stable gravity reading before priming — priming an unfinished beer is how bottle bombs happen. Job two: boosting strength without body. One kilogram in 20 litres adds roughly 15 gravity points — about +2% ABV — while thinning rather than thickening the beer, which is precisely the trick behind great Belgian brewing: a Tripel or Golden Strong gets 10–20% of its fermentables from simple sugar exactly so it finishes deceptively dry and drinkable at 8%+. Job three: the universal fermentable for cider, mead adjustments, hard seltzer bases, and kombucha, where a clean, characterless sugar is the whole point.

With a sweetness of 74.3 against sucrose's 100, dextrose tastes less sweet spoon-for-spoon — irrelevant once fermented, worth knowing when back-sweetening. Store dry and sealed; the powder is hygroscopic and happily turns into a brick in a humid shed.

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Key Features

• Pure dextrose (glucose) — 100% fermentable, zero residual sweetness, zero flavour contribution
• The standard priming sugar: ~6–7 g/L for clean, predictable bottle conditioning
• Boosts strength without body — ~+2% ABV per kg in 20L, the Belgian Tripel technique
• Ferments faster and more completely than household sucrose
• Also suits cider, mead, hard seltzer, and kombucha production
• Practical resealable 1kg pack

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Usage

Priming: ~6–7 g/L (≈130g per 20L batch for ~2.4–2.5 volumes CO₂) — dissolve in boiled water, rack beer onto the solution, bottle. Always verify a stable final gravity first. Strength boosting: 1kg per 20L ≈ +15 gravity points / +2% ABV — add to the boil or as a sanitary solution during fermentation Belgian styles: 10–20% of total fermentables for the classic dry, digestible Tripel and Golden Strong finish Other ferments: Cider and mead adjustments, hard seltzer sugar base, kombucha preparation

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Quick facts

Brand: Vinoferm

Type: Glucose (dextrose / grape sugar)

Pack size: 1kg

Fermentability: 100% — no residual sugar

Sweetness: 74.3 (sucrose = 100)

Flavour contribution: None

Use: Priming and bottle conditioning, ABV boosting, Belgian styles, cider, mead, seltzer, kombucha

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Related products

• Amber Flip-Top Bottles 50cl with Closures — Box of 12 — prime with this, bottle in these: the complete no-capper conditioning route
• Anton Paar EasyDens — the stable-gravity check that stands between you and bottle bombs, from a 2ml sample
• Weyermann Pilsner Malt 2.5–4.5 EBC — pils malt plus 10–20% simple sugar is the Tripel and Belgian Golden Strong formula
• Auto-Siphon 3/8" — racks the finished beer onto the priming solution without splashing or sediment
• Brewferm NRW Beer Bottle 50cl Brown — Box of 12 — the crown-cap conditioning route, same priming maths