I brewed a Coopers Canadian Blonde kit on Sunday night with 500g glucose and 500g pale malt. This morning the yeast foam was all gone and I was worried something was wrong, so I chucked in another dry yeast packet just to be sure. Tasting it tonight, it actually seems to be completely fermented out. Amazing!
I guess the glucose really is easier than sugar for the yeast. This is a 48 hour fermentation. Incredible stuff, and tastes alright too. I guess doing a nice big yeast starter helps too.
Now I have to find enough bottles to get it into bottles.