[quote=“The Fhunt”]What about the difference between sucrose(table/cane sugar-unsure about fermentability) and dextrose(corn sugar-which I know to be fully fermentable). Whenever I bottle, I’ve only used dex. About the cubes though, any worries about infection?, they just package them in cardboard cartons. I would be iffy about using them.
Sucrose is composed of a glucose molecule attached to a fructose molecule. The yeast need to break these apart to use them, which will slow down the process a bit, but they are even more fermentable in the end. You should use about 5% less sucrose for priming than you would dextrose to get the same level of carbonation.
If I add sugar directly to a bottle, which I do occasionally to fill a few while I’m putting the bulk of my beer in a keg, I’ll just weigh the sugar and add it dry to the bottles. Been doing this for some years now, and haven’t gotten an infection yet. Not many microbes can survive on pure, dry sugar.