I don’t get the chemistry one
I’m pretty sure he’s using a Brix meter, which provides a measurement in degrees of brix. Essentially lets the winemaker know how much sugar is in the grapes
Slight clarification
A brix meter measures soluable solids in the juice. A major portion of which is sugar.
https://en.wikipedia.org/wiki/Brix
Changes in Brix does not slways correlate exactly with sugar content as other soluable solids are included in reading. Things like carotinoids etc. A little something to pay attention too when comparing varieties.
I guess it’s the alcohol by volume, sometimes called “degrees” (in France it’s the most common term). 45 is quite a lot for wine though, but it could be for liqueur (people with actual knowledge corrected me below, it is actually degree Oeschle, which indicates the density of sugar in grape)
No. It’s “degree Oechsle”, a measurement for the sugar content of fresh grape juice
Damn, you’re exactly right ! Guess my drunkard ass cannot think outside of booze.
45 degrees in Fahrenheit is above freezing point tho.
I slightly like to exaggerate, a lot…
45 degrees C is an average summer day here.
Yeah I was tempted to comment on that too, 45 degrees in dry heat and under shade isn’t too bad.
Even better with a frozen margarita.
And I would’ve failed maths (even more than I did) if I’d called that wonky thing Michael’s doing an “angle”, let alone 45°, nothing is perfect in life.
Not in Texas.
That’s when we bring the horses inside the house and pull out the first winter brisket.
Horse goes in. Brisket comes out.
…
…
Horse comes back out clacking metal tongs together, shouting, “yeah, well that dumb cow was an asshole!”My friend!!!
And you already know.
yeah that’s running in shorts weather 😂
45 degrees in time is about 1:08
That’s pretty high for grapes.
Oechsle is sugar content. 80 is average for the less sweet breeds. 45° is… maybe water melon.
I thought it was Brix, in retrospect, 45° brix is absurdly high for any fruit juice.
70 to 80 is the usual lower range.
I guess I was using a different scale when I worked at the winery. Never saw anything above 20.
Did you talk about the alcohol volume, or the Oechsle scale ? I was thinking the same as you in terms of numbers, but someone corrected me. Fun to learn about it on Fediverse rather than in the vineyards, but i’ll be sleeping less dumb anyway !
After googling a little I learned that the scale we used is called Brix. One of my tasks in the winery was to take samples of grape juice and register the sugar content using a refractometer similar to the one on the picture.
What about kelven?
Kelvin does not use the degree sign. Its simply “x Kelvin”.
Because Kelvin is an absolute unit
👏
Til.
Tried, but things got so slow the picture hasn’t made it here yet.
*Chemistry mein Guter
Just got it…
