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- ...ear-old versions. It is then [[bottle conditioned]] and carbonated by the sugar remaining in the young lambic. Gueuze is then traditionally finished using ...or dark candi sugar to form a sweet and sour beverage. Traditionally, the sugar was added directly to the mug and served with a mortar with which the drink19 KB (2,939 words) - 14:27, 22 September 2007
- ...anomyces or Lactobacillus. May include flavors from adjuncts such as candi sugar or honey. ...be apparent if it is a key ingredient. May include adjuncts such as candi sugar and honey. May include Belgian microbiota such as Brettanomyces or Lactobac8 KB (1,289 words) - 19:52, 22 October 2007
- ...g gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups ("mit schuss") flavored with raspberry ("himbeer") or woodruff ("wal8 KB (1,315 words) - 18:42, 20 November 2011
- ...ude distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other e ...rful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).7 KB (1,027 words) - 02:56, 15 October 2007
- ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition5 KB (716 words) - 14:41, 24 October 2007
- |ingredients=May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Gener4 KB (598 words) - 11:51, 18 November 2010
- ...come from the use of crystal or roasted malts, however the use of inverted sugar and brewer's caramel is also common. "Chocolate," "fruity," "nutty" and "bu ...y dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their charac12 KB (1,852 words) - 14:57, 25 May 2015
- ...[[malt extract]]. The term may be misleading; all-grain beers may contain sugar or other adjuncts, spices, or flavorings, and of course extract is simply a ...hot water for a period of time to allow the enzymes to convert starch into sugar. It also extracts colors and flavors from the grain. Mashing at cooler temp12 KB (2,109 words) - 12:55, 1 November 2012
- ...created by some home mead makers using [[milk]] as a source of fermentable sugar. It is not a traditional product, although some traditional [[fermented be910 bytes (140 words) - 01:53, 12 October 2007
- ...Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavor9 KB (1,366 words) - 16:51, 18 September 2007
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- ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition5 KB (738 words) - 14:41, 24 October 2007
- ...s then centrifuged, reseeded with revitalised yeast and primed with liquid sugar before bottling. Australian hop varieties are traditionally Pride of Ringw2 KB (304 words) - 21:03, 1 June 2011
- ...xide]] into the beer. This can be achieved in two ways: by adding extra [[sugar]] and [[yeast]] to the [[bottle]], [[keg]], or [[cask]] and allowing the [[ ...ttling. The residual [[yeast]] left in the beer will begin fermenting the sugar and the carbon dioxide they produce dissolves into the beer thus carbonatin3 KB (434 words) - 18:58, 18 December 2007
- ...n was made with was usually made with about 75% malt and 25% corn grits or sugar. The grist included 1 to 2% black malt and sometimes also 1 to 2% crystal m2 KB (235 words) - 21:06, 1 June 2011
- '''Priming sugar''' is a measured amount of sugar that is added to the beer after fermentation is complete and before the bee207 bytes (33 words) - 17:51, 1 October 2007
- ...ugar you avoid stirring up the trub, as you would if you tried to stir the sugar into the primary (or secondary) fermenter.5 KB (863 words) - 06:34, 5 December 2010
- ...prior to [[racking]] the beer. It should be noted that kegs require less sugar in the solution than bottles.7 KB (1,142 words) - 22:20, 7 June 2011
- ...though lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). High alcohol content adds a pleasant creaminess but ...is strength are the result of using pilsner malt and up to 20% white candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast5 KB (704 words) - 15:47, 5 November 2007
- ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition5 KB (735 words) - 14:42, 24 October 2007
- ...racked again into aging vessel for at least 6 months. Prime with 4oz corn sugar and active 2oz (thick slurry) Scottish ale yeast culture, age cool for at l8 KB (1,230 words) - 14:47, 19 March 2016
- ...], which convert the [[alcohol]] that results from primary fermentation of sugar by [[yeast]] into acetic acid in a secondary fermentation process. The vin ...the most common types available. However, almost any substance containing sugar can be and probably has been made into vinegar, if not intentionally than t1 KB (220 words) - 20:09, 15 October 2007
- ...e anything added to a beer primarily to add flavor rather than fermentable sugar to the brew. Common beer flavorings include fruits, herbs, and spices.1 KB (205 words) - 20:59, 16 October 2007
- ==Sugar Adjuncts== ===Brown Sugar, Dark===11 KB (1,552 words) - 14:26, 18 September 2013
- ...ailable in a brewery. It also has several advantages over the priming corn sugar/DME: * the apparent [[OG]] will not be changed. (If you use a highly concentrated sugar solution your [[FG]] and [[ABV]] will be as if the beer had a 2-3 GU higher5 KB (879 words) - 03:31, 19 July 2014
- [[How to make Candi Sugar]]103 bytes (13 words) - 18:34, 26 October 2007
- ...e malts for maltiness, other Belgian specialty grains for character. Candi sugar to lighten body and to add color and flavor (if dark candi is used). Noble- ...brown in color. Often, though not always, brewed with dark Belgian "candy" sugar, these beers can be well attenuated, ranging from medium to full bodied. Th5 KB (791 words) - 17:25, 2 November 2007
- ...ly sweet. More modern versions of this beer incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to a p2 KB (344 words) - 17:07, 29 June 2015
- ...he brewer can '''back sweeten''' the batch by an addition of unfermentable sugar. ...ess can be avoided by using fewer fully fermentable sugars such as [[table sugar]], or by using a less attenuative [[yeast]]. See the [[Dry]] article for m2 KB (351 words) - 17:57, 4 November 2007
- ...ften sold as "corn sugar", which is derived from cornstarch. Glucose is a sugar preferred by yeast and is thus very fermentable, fermenting quickly and lea #[[Priming]] sugar572 bytes (84 words) - 01:32, 14 November 2007
- [[Hydrometer]]s are calibrated for measuring the sugar (extract) content of a water solution. This is true for wort. But when used ...e to a third and lager yeasts (saccharomyces uvarum) can ferment that wort sugar completely, lager yeasts will show a slightly higher limit of attenuation f13 KB (2,153 words) - 09:38, 4 August 2014
- The yeast settles the more quickly, the less sugar there is present and the smaller the storage vats; and proteids are the mor5 KB (812 words) - 18:01, 19 July 2011
- !Sugar. !Sugar.11 KB (764 words) - 18:00, 19 July 2011
- 1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.50 % <br>2 KB (324 words) - 22:09, 8 March 2012
- ...ess of [[The Theory of Mashing|converting the starches]] in the grain into sugar ([[mashing]]) and separating the wort from the grains ([[Lautering|lauter]]608 bytes (96 words) - 15:51, 2 January 2008
- ...eneric term for malt extract. In many breweries, the pipe running from the sugar room to the mash tuns is still known as the "Edme pipe." As the 1994 recipi2 KB (374 words) - 00:19, 1 April 2008
- ...roduction of a number of enzymes such as amylase which convert starch into sugar; thereby, sugars can be extracted from the barley's own starches simply by1 KB (215 words) - 03:05, 15 December 2008
- ...the beverage is transferred to another vessel containing more fermentable sugar for carbonation during a [[Secondary fermentation|secondary fermentation]].3 KB (423 words) - 03:42, 20 February 2011
- ...ing is the practice of adding a small amount of fermentable material (i.e. sugar) to beer just before bottling so as to provide enough CO2 or carbonation to ...ntire batch at once immediately prior to bottling as opposed to adding the sugar to each bottle.4 KB (841 words) - 15:40, 10 September 2011
- '''Gravity''' - is the concentration of sugar in the wort or beer. There are various methods of measurement, one of which '''K&K''' or '''K+K''' - Kit (hopped malt extract) and Kilo (sugar)14 KB (2,225 words) - 23:56, 13 July 2017
- ...water, you would see the pencil apparently bent to a greater degree as the sugar content rose. A refractometer makes this measurement very easy and converts ...ometers. The type brewers use is the type fruit growers use to measure the sugar concentration in fruit to see if it is ripe. It usually measures 0 to 30 Br9 KB (1,604 words) - 05:41, 19 February 2009
- ...fect is to create a great deal of carbonation without consuming too much [[sugar]] or creating too much [[alcohol]]. The result is a sweet, basically nonal ...in the bottle, brewers add a small, measured amount of sugar (usually corn sugar), which is enough to carbonate the beer when fully consumed by the yeast, b6 KB (910 words) - 01:04, 1 April 2009
- ...y strong in alcohol (16-18% with a relatively large percentage of residual sugar remaining. ..."stuck" or just won't metabolize. Feeding allows the yeast to consume the sugar, get introduced to a new quantity of honey and repeat until the yeast knock701 bytes (113 words) - 22:42, 25 July 2011
- '''Apple Wine''' is the fermented product of apple juice with the addition of sugar and possibly water. It is typically higher in alcohol than cider and follo334 bytes (55 words) - 02:36, 20 July 2011
- Sucrose, commonly called table sugar, is a disaccharide of the simple [[Sugar|sugars]] [[glucose]] and [[fructose]] with the molecular formula C<sub>12</ ...iquid is then boiled and centrifuged several times to form and extract the sugar crystals. During this extraction process different grades of [[molasses]]2 KB (242 words) - 23:56, 20 December 2012
- ...occurring sugars in [[apples]], this German variant usually includes added sugar, resulting in a higher gravity beverage.<ref>{{cite web|url=http://en.wikip * 2 pounds of dextrose (corn sugar) in one pound bags10 KB (1,708 words) - 17:18, 29 June 2015
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- ...f water should be poured over the berries in a large simmer pot. Allow the sugar to dissolve and the berries to soften slowly under low heat, covered. yeti7 KB (1,270 words) - 02:20, 3 May 2020
- ...real<br><br>cheap Air max There are ruins all over the island from the old sugar plantation days. On the trail we met a local who led us along the Lameshur5 KB (900 words) - 00:53, 5 May 2020
- ...by flashing hand signals from the stands to remind her to check her blood sugar.. cheap jordans online<br><br>Cheap jordans Campbell, Devin M. Cheshier, P5 KB (889 words) - 08:32, 5 May 2020