Priming with Dr. Oetker Liquid Glucose

I'm not familiar with the product, but if it's just glucose and water, yes you could prime with it. (Though I don't know why you'd want to...table sugar is fine. Or if you really want to use glucose, then corn sugar is fine). But you'd need to know the concentration of glucose in the syrup.

 

You can, but why would you? How would you dose it?

 

The best way to prime is to use weigh out a mass of sugar according to the directions of a priming calculator. I've bottle close to a hundred batches. I used corn sugar, for about 50 batches. Then I switched to table sugar. I never noticed a difference between these two types. Using sugar syrups to prime is problematic. It's stickiness makes it difficult to weigh and transfer efficiently, and as Vikeman said, you would need to know the sugar concentration so you knew how much to deliver.

If you don't have a kitchen scale to weigh out sugar, you can measure out volumes of sugar with measuring cups. Unfortunately, I've never seen a priming calculator that tells you what volume of sugar to add, as mass is inherently more accurate for the purpose determining volumes of CO2 produced. If you are without a scale, you could try the old Charlie Papazian approach of 3/4 cups per 5 gallons, but this approach doesn't account for dissolved CO2 that is already in the beer the way a priming calculator does. In my early corn sugar days, before I had a kitchen scale, I used this approach. Those beers generally were too fizzy for my tastes, but once I got a kitchen scale, the priming calculators served me well.

 

You can but I'm guessing it would be more expensive than the more common alternatives already mentioned in this thread.