iced treat
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Alright science nerds how cold does the freezer actually have to be to get a jagerpop that is consistent?
At least this 🤏 cold. I'm pretty sure it's mixed since pure Jägermeister isn't green.
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tl;dr Around -21°C (-9°F). Realistically probably a tad lower than that.
Formula for freezing point depression is:
ΔT~f~ = i * K~f~ * m
ΔT~f~ = freezing point depression in absolute degrees (C or K)
i = van 't Hoff factor, the number of particles the solutes splits into, ethanol does not split, so 1
K~f~ = freezing point suppression constant, for water 1.86°C * kg / mol
m = molality of the solution (aka how much you add), looked it up and it's 11.42 mol for 40% ethanol/water mixture
1 * 1.86 * 11.42 = 21.2412°CIn reality, Jägermeister is not a pure water/ethanol mixture and all that other stuff in there drops the freezing point by a bit as well. Ethanol is the biggest contributor tho. So maybe add 1° or 2° to this.
Is Jägermeister really that green in the US?
wrote on last edited by [email protected]Is Jägermeister really that green in the US?
It's reddish brown everywhere else.
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tl;dr Around -21°C (-9°F). Realistically probably a tad lower than that.
Formula for freezing point depression is:
ΔT~f~ = i * K~f~ * m
ΔT~f~ = freezing point depression in absolute degrees (C or K)
i = van 't Hoff factor, the number of particles the solutes splits into, ethanol does not split, so 1
K~f~ = freezing point suppression constant, for water 1.86°C * kg / mol
m = molality of the solution (aka how much you add), looked it up and it's 11.42 mol for 40% ethanol/water mixture
1 * 1.86 * 11.42 = 21.2412°CIn reality, Jägermeister is not a pure water/ethanol mixture and all that other stuff in there drops the freezing point by a bit as well. Ethanol is the biggest contributor tho. So maybe add 1° or 2° to this.
Is Jägermeister really that green in the US?
wrote on last edited by [email protected]All the other stuff in the drink might lower it a bit though, especially the 14% (!!!) sugar. There's a sugar cube in every shotglass.
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But... Isn't the actual Jagermeister liquid inside the bottle actually red...?
It’s brown. Similar colour to cola.
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tl;dr Around -21°C (-9°F). Realistically probably a tad lower than that.
Formula for freezing point depression is:
ΔT~f~ = i * K~f~ * m
ΔT~f~ = freezing point depression in absolute degrees (C or K)
i = van 't Hoff factor, the number of particles the solutes splits into, ethanol does not split, so 1
K~f~ = freezing point suppression constant, for water 1.86°C * kg / mol
m = molality of the solution (aka how much you add), looked it up and it's 11.42 mol for 40% ethanol/water mixture
1 * 1.86 * 11.42 = 21.2412°CIn reality, Jägermeister is not a pure water/ethanol mixture and all that other stuff in there drops the freezing point by a bit as well. Ethanol is the biggest contributor tho. So maybe add 1° or 2° to this.
Is Jägermeister really that green in the US?
The bottle is green, the liquid is brown
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How much/what's best to mix with to get a better freezing point? Always looking for new recipes.
wrote on last edited by [email protected]there's a bar in Edinburgh Scotland called Panda and Sons, they bring the spirits to that spot where they can remove the water ice and then add other stuff or mix it up. They have their menu online that gives some details.
My wife and I sampled most of the drinks. Interesting approach but you need some skill and the right equipment to make more than a mess
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The bottle is green, the liquid is brown
Yeah, that's how it is here as well, so these Jägersicles look fake.
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All the other stuff in the drink might lower it a bit though, especially the 14% (!!!) sugar. There's a sugar cube in every shotglass.
You're right, I edited it.
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there's a bar in Edinburgh Scotland called Panda and Sons, they bring the spirits to that spot where they can remove the water ice and then add other stuff or mix it up. They have their menu online that gives some details.
My wife and I sampled most of the drinks. Interesting approach but you need some skill and the right equipment to make more than a mess
Thnx, very interesting.
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tl;dr Around -21°C (-9°F). Realistically probably a tad lower than that.
Formula for freezing point depression is:
ΔT~f~ = i * K~f~ * m
ΔT~f~ = freezing point depression in absolute degrees (C or K)
i = van 't Hoff factor, the number of particles the solutes splits into, ethanol does not split, so 1
K~f~ = freezing point suppression constant, for water 1.86°C * kg / mol
m = molality of the solution (aka how much you add), looked it up and it's 11.42 mol for 40% ethanol/water mixture
1 * 1.86 * 11.42 = 21.2412°CIn reality, Jägermeister is not a pure water/ethanol mixture and all that other stuff in there drops the freezing point by a bit as well. Ethanol is the biggest contributor tho. So maybe add 1° or 2° to this.
Is Jägermeister really that green in the US?
“it has an alcohol by volume of 35% (61 degrees proof, or US 70 proof)”
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This… is the story… of Jägermeister
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Is Jägermeister really that green in the US?
It's reddish brown everywhere else.
Wouldn't surprise me, they do love their food dyes over there
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“it has an alcohol by volume of 35% (61 degrees proof, or US 70 proof)”
wrote on last edited by [email protected]Whoops. Well, I forgot to account for sugar and other stuff which decrease freezing temperature as well, so the result might still be around right. It's an ok ballpark at least. Precisely calculating a solutions freezing temperature when it has that many different solubles is pretty hard.
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It’s brown. Similar colour to cola.
I actually like Jaeger but can't find what this recipe would be. I saw someone made Jaeger pops out of cranberry juice and Jaeger which sounds OK but not this color. I'm guessing they used white grape juice and a shitload of food coloring for this, assuming it's not just a stunt for the gram
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Alright science nerds how cold does the freezer actually have to be to get a jagerpop that is consistent?
All those who have tried it this morning are currently busy trying to take the pop out.
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Yeah, that's how it is here as well, so these Jägersicles look fake.
Food coloring
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The bottle is green, the liquid is brown
No, at -15 it turns green /s
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Green Booze .. just like nature intended .. bit late for St. Patrick's Day .. there's always next year.
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Green Booze .. just like nature intended .. bit late for St. Patrick's Day .. there's always next year.
bit late for St. Patrick’s Day
german schnapps on a mostly american 'irish' holiday? I mean it'll get you fucked up sure... but this example is probably food coloring because Jager is brown colored.
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tl;dr Around -21°C (-9°F). Realistically probably a tad lower than that.
Formula for freezing point depression is:
ΔT~f~ = i * K~f~ * m
ΔT~f~ = freezing point depression in absolute degrees (C or K)
i = van 't Hoff factor, the number of particles the solutes splits into, ethanol does not split, so 1
K~f~ = freezing point suppression constant, for water 1.86°C * kg / mol
m = molality of the solution (aka how much you add), looked it up and it's 11.42 mol for 40% ethanol/water mixture
1 * 1.86 * 11.42 = 21.2412°CIn reality, Jägermeister is not a pure water/ethanol mixture and all that other stuff in there drops the freezing point by a bit as well. Ethanol is the biggest contributor tho. So maybe add 1° or 2° to this.
Is Jägermeister really that green in the US?
I did not know about that formula, very cool. It seems linear (unless the molality is a non-linear term), whereas the empirical data gets pretty whacky at higher concentrations. Maybe its validity is for low concentrations? I'm getting closer to -27C from this plot
Either way that's getting close to "don't lick it" temperatures lol!
