Conclusion

From this experiment, I have determined that Sucrose (brown sugar) and Dextrose will ferment best and result in the highest alcohol content.  I think this happened because Dextrose is a lot finer and purer than the others. Sucrose (brown sugar) might be this high as it has added molasses and the sugar grains are bigger. If you want a sweeter wine and are willing to wait a lot longer than normal, you should use Fructose because it takes a lot longer to ferment than the other sugars.  It is also a lot sweeter and a lot less sharp than the others. Sucrose (white sugar) resulted in the least alcohol and tastes more sharp than sweet. I also noticed that if there is more alcohol, there was a lot more sediment in the bottom of the jugs.

So, in conclusion I determined that if you are making Port wine or Sherry you should use Fructose sugar because it is sweeter and these wines are generally sweeter. If you are making any other wines you should use Dextrose or Sucrose (white) because it creates more alcohol which will bring out the flavour more.  I also determined that you shouldn't use Sucrose (brown) for wine because it has a thick flavour and will discolour your wine, it might be good for beer though.  I hope that all the wine makers who read this site will consider my results for their future wines.

This is a picture of Fructose, Sucrose (white and brown) in that order.  Notice the colour difference.