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
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.
Not in Texas.
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.
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.
yeah that’s running in shorts weather 😂
45 degrees in time is about 1:08
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.
That’s pretty high for grapes.
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 !
*Chemistry mein Guter
Just got it…
