Fuel your fermentation with the cleanest, most reliable sugar on the market. Our Non-GMO, Domestic Dextrose Monohydrate (Corn Sugar) is the industry standard for beverage producers seeking purity, consistency, and high performance.
As a simple sugar (glucose), our dextrose is 100% fermentable by yeast. This ensures a rapid and complete fermentation, leaving behind a clean, neutral flavor profile that lets your final product—whether beer, hard seltzer, or wine—shine.
We offer competitive pricing on bulk sacks for full-scale production and also provide smaller, conveniently packaged sizes for pilot batches, lab work, or homebrewing.
Premium Domestic Source: Sourced entirely from 100% US corn.
Non-GMO: Meets modern consumer demands for clean-label ingredients.
100% Fermentable: Guarantees a reliable, complete fermentation with no residual sweetness.
Neutral Flavor Profile: Will not add any unwanted color, flavor, or aroma to your beverage, protecting your recipe's integrity.
High Purity & Solubility: Dissolves quickly and clearly in water.
1. Priming & Bottle Conditioning
Dextrose is the classic choice for "priming," or creating natural carbonation in the bottle or keg. We recommend it because it's easy for the yeast to consume and has a perfectly neutral flavor, leaving your beer tasting exactly as you designed it.
Standard Use: Use 4-5 oz. of dextrose to prime 5 gallons of beer.
Sanitary Prep: Dissolve the sugar in 1-1.5 pints of water and boil for 5 minutes to sanitize before gently mixing it with your beer.
2. Gravity & ABV Boosting
Need to hit your Original Gravity (OG) target without affecting flavor? Dextrose is the solution.
Clean Addition: Adds fermentable sugars without increasing body, color, or adding the "cidery" taste associated with other sugars.
Yield: Adds 1.042 points per pound per gallon (PPG) to your specific gravity.
Hard Seltzer: Dextrose is the ideal fermentable base for hard seltzer. Its clean profile and high fermentability create a neutral alcohol base that is perfect for flavoring.
Yeast Propagation: Use it as a pure carbohydrate source for growing and propagating yeast slurries.
Wine: Can be used to increase the potential alcohol (chaptalization) in wines without adding non-grape flavors.
PPG: 1.042 (Adds 1.042 to specific gravity when 1 lb. is dissolved in 1 gallon of water)
Formula to Hit Target Gravity:
Dextrose Needed (lbs.) = (Batch Volume [gal] $\times$ (Target Gravity - Actual Gravity)) / 0.042
Example: To raise 5 gallons from 1.040 to 1.050:
(5 x (1.050 - 1.040)) / 0.042 = 1.19 lbs. of dextrose
This guide helps you calculate the CO2 volumes added by priming. Total carbonation is the sum of the CO2 retained after fermentation plus the CO2 added by priming.
| Priming Amount (per 5 gal) | CO2 Volumes Added |
| 4 oz | 1.48 Volumes |
| 5 oz | 1.84 Volumes |
Residual CO2: Beer fermented at 68°F (20°C) retains ~1.0 volume of CO2. Beer fermented at 50°F (10°C) retains ~1.2 volumes.
To convert volumes to g/L: Multiply volumes x 1.96.
| Suggested CO2 Levels (Volumes) | |
| Cask Ales | 1.5 - 2.0 |
| American & English Ales | 2.3 - 2.6 |
| Lagers | 2.4 - 2.6 |
| Highly Carbonated (e.g., Weissbier) | 3.0+ |
A Note on Packaging: The photo is a sample representation. While the high-quality product inside is always as described, the outer packaging (bag, brand, or label) may differ from what is shown.
