Daniel's Review of

Cooper's Dextrose

Dextrose, called corn sugar in many recipes, is most often used for bottle priming, but you can also use it to raise your specific gravity and get more alcoholic brews. Theoretically, you can use it to replace the malt entirely, but then you wouldn't be making beer (technically it'd be a drink called kilju). Though you could take the extra step and distill it into moonshine.

Cooper's Dextrose is almost pure glucose. As a result it ferments much more completely than malt extract (25% better than dry malt extract and 33% better than liquid malt extract.) It also gives a higher specific gravity (about 20% higher than dme of the same weight). What's more, it doesn't affect the flavor of your brew. Some people complain that regular table sugar (from sugar cane) can giver a cidery taste to your brew.