English to German translations [PRO]
Science - Agriculture | | English term or phrase: priming sugar | Hallo, ich sitze gerade an der Übersetzung mit dem groben Thema "Bierbrauerei".
The yeast is best used for refermentation purposes conducted preferably with **priming sugars**
such as dextrose.
Handelt es sich bei diesen "priming sugars" um "Einfachzucker", Dextrose wäre ja ein solcher...?
Vielen Dank! |
|  Cornelia SchmidtKudoZ activityQuestions: 181 (none open) ( 4 without valid answers) ( 8 closed without grading) Answers: 30
| | Local time: 07:47
|
| | Zuckerzusatz / Zusatz von Zucker | Explanation:
"Most homebrewers carbonate their beer by adding priming sugar at bottling time."
http://hbd.org/brewery/library/YPrimerMH.html
"Priming" is one way of carbonating beer without adding CO2 directly. Instead, the fermented beer is bottled. Sugar is added. Residual yeast in the beer ferments the sugar, thereby generating carbon dioxide and carbonating the beer.
"Priming sugar" simply means the sugar used for "priming" and does not describe the nature of the sugar itself. Dextrose, here, is merely one possible sugar that can be used for priming.
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Note added at 29 mins (2011-04-15 12:35:33 GMT)
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More information about "priming sugar":
"11.3 What Sugar Should I Prime With?
You can prime your beer with any fermentable that you want. Any sugar: white cane sugar, brown sugar, honey, molasses, even maple syrup can be used for priming. The darker sugars can contribute a subtle aftertaste (sometimes desired) and are more appropriate for heavier, darker beers. Simple sugars, like corn or cane sugar, are used most often though many brewers use dry malt extract too. Ounce for ounce, cane sugar generates a bit more carbon dioxide than corn sugar, and both pure sugars carbonate more than malt extract, so you will need to take that into account. Honey is difficult to prime with because there is no standard for concentration."
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Note added at 38 mins (2011-04-15 12:44:40 GMT)
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Anders ausgedruckt: "priming sugar" = "Zucker, das zugegeben wird, um eine Nachgärung einzuleiten"
(einfach nach "Zuckerzugabe"+"Nachgärung" googeln)
Prost!
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Note added at 1 hr (2011-04-15 13:20:40 GMT)
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"Zucker für die Nachgärung"
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Note added at 2 days21 hrs (2011-04-18 09:47:45 GMT) Post-grading
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Ein "Zusatz"/"Zugabe" noch: :-)
Falls die Nachgärung in Flaschen stattfinden soll, nennt man sie auch "Flaschengärung"
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Note added at 38 days (2011-05-23 13:17:18 GMT) Post-grading
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Reference missing above under "11.3 What Sugar Should I Prime With?"
"How to Brew", by John Palmer
http://www.howtobrew.com/section1/chapter11-3.html |
| Selected response from:
Colin Rowe
Germany
Local time: 07:47
| Grading comment Vielen Dank nochmal für die schnelle Antwort und die vielen "Zusätze" :)
4 KudoZ points were awarded for this answer |
| |
| Discussion entries: 0 |
|---|
Automatic update in 00:
|
6 mins confidence:  
12 mins confidence: peer agreement (net): +2 Zuckerzusatz / Zusatz von Zucker
Explanation:
"Most homebrewers carbonate their beer by adding priming sugar at bottling time."
http://hbd.org/brewery/library/YPrimerMH.html
"Priming" is one way of carbonating beer without adding CO2 directly. Instead, the fermented beer is bottled. Sugar is added. Residual yeast in the beer ferments the sugar, thereby generating carbon dioxide and carbonating the beer.
"Priming sugar" simply means the sugar used for "priming" and does not describe the nature of the sugar itself. Dextrose, here, is merely one possible sugar that can be used for priming.
--------------------------------------------------
Note added at 29 mins (2011-04-15 12:35:33 GMT)
--------------------------------------------------
More information about "priming sugar":
"11.3 What Sugar Should I Prime With?
You can prime your beer with any fermentable that you want. Any sugar: white cane sugar, brown sugar, honey, molasses, even maple syrup can be used for priming. The darker sugars can contribute a subtle aftertaste (sometimes desired) and are more appropriate for heavier, darker beers. Simple sugars, like corn or cane sugar, are used most often though many brewers use dry malt extract too. Ounce for ounce, cane sugar generates a bit more carbon dioxide than corn sugar, and both pure sugars carbonate more than malt extract, so you will need to take that into account. Honey is difficult to prime with because there is no standard for concentration."
--------------------------------------------------
Note added at 38 mins (2011-04-15 12:44:40 GMT)
--------------------------------------------------
Anders ausgedruckt: "priming sugar" = "Zucker, das zugegeben wird, um eine Nachgärung einzuleiten"
(einfach nach "Zuckerzugabe"+"Nachgärung" googeln)
Prost!
--------------------------------------------------
Note added at 1 hr (2011-04-15 13:20:40 GMT)
--------------------------------------------------
"Zucker für die Nachgärung"
--------------------------------------------------
Note added at 2 days21 hrs (2011-04-18 09:47:45 GMT) Post-grading
--------------------------------------------------
Ein "Zusatz"/"Zugabe" noch: :-)
Falls die Nachgärung in Flaschen stattfinden soll, nennt man sie auch "Flaschengärung"
--------------------------------------------------
Note added at 38 days (2011-05-23 13:17:18 GMT) Post-grading
--------------------------------------------------
Reference missing above under "11.3 What Sugar Should I Prime With?"
"How to Brew", by John Palmer
http://www.howtobrew.com/section1/chapter11-3.html
| Colin Rowe
Germany
Local time: 07:47
Native speaker of:  English
PRO pts in category: 8
|
| | Grading comment | Vielen Dank nochmal für die schnelle Antwort und die vielen "Zusätze" :) |
| Notes to answerer
Asker: Hallo Colin, vielen Dank schon einmal für die schnelle und hilfreiche Reaktion, mit den ganzen Addendums hast Du mich auch schon überzeugt, aber ich warte noch einen Augenblick mit der Bewertung ;)
|
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| Changes made by editors |
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| May 23, 2011 - Changes made by Colin Rowe: | | Created KOG entry | KudoZ term => KOG term |
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