Comment on Sweet tea

bleistift2@feddit.de ⁨1⁩ ⁨year⁩ ago

• risottinopazzesco@feddit.it ⁨1⁩ ⁨year⁩ ago

  And most of all, solubility being a function of the temperature, if you lower it the excess sugar will leave the solution and cristallize.

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  • thebestaquaman@lemmy.world ⁨1⁩ ⁨year⁩ ago

    I came here to say this, but the best Aqua is without sugar anyway.

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    • risottinopazzesco@feddit.it ⁨1⁩ ⁨year⁩ ago

      Preach

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  • Buddahriffic@lemmy.world ⁨1⁩ ⁨year⁩ ago

    It takes time for that to happen and in the meantime you can have a gross oversaturated solution.

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• MercuryUprising@lemmy.world ⁨1⁩ ⁨year⁩ ago

  Have you seen how much sugar those hicks put into their tea though? It’s gotta be hot because they put coca cola grade amounts of sugar, to the point where it wont dissolve in the water anymore. Sweet tea contains 36-38 grams of sugar per 16 oz. That’s a fucking soft drink.

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  • bleistift2@feddit.de ⁨1⁩ ⁨year⁩ ago

    16 oz (454ml) can dissolve some 900 grams of sugar, far in excess of 38 grams. Sugar is ridiculously soluble in water.

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    • Majoof@aussie.zone ⁨1⁩ ⁨year⁩ ago

      Please attempt this and post results

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      • NielsBohron@lemmy.world ⁨1⁩ ⁨year⁩ ago

        It’s easy. It’s just making simple syrup.

        The consistency alone is enough to know that sweet tea is nowhere near saturated.

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  • Mosdef@lemmy.world ⁨1⁩ ⁨year⁩ ago

    Grams per ounce? You guys are savages with your units for concentration.

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    • MercuryUprising@lemmy.world ⁨1⁩ ⁨year⁩ ago

      You just need to do more drugs

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  • flames5123@lemmy.world ⁨1⁩ ⁨year⁩ ago

    When I make my sweet tea, I use two cups per gallon, which comes out to about 50g of sugar per 16oz. And it’s delicious! It’s definitely not a “drink all the time” type drink. I only make it a few times a year for friends.

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• ares35@kbin.social ⁨1⁩ ⁨year⁩ ago

  example: you don't make a pitcher of kool-aid with hot water.

  however, adding sugar to the hot tea does work better than adding it after it's already chilled.

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  • Tangent5280@lemmy.world ⁨1⁩ ⁨year⁩ ago

    How? Wouldn’t the excess sugar just come out of solution when the tea cools down again?

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    • raptir@lemm.ee ⁨1⁩ ⁨year⁩ ago

      They’re not super saturating it. They’re putting an amount of sugar in the tea that can dissolve at room temperature, it just takes a long time to do so.

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      • Tangent5280@lemmy.world ⁨1⁩ ⁨year⁩ ago

        Ok, got it. Someone in this thread mentioned ice cold water can still hold 1.7x its weight in sugar.

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    • TonyTonyChopper@mander.xyz ⁨1⁩ ⁨year⁩ ago

      It dissolves quickly when the solution is warm. You would need to add a ridiculous amount for it to be saturated at room temp or slightly below. Image

      “ice cold” water can hold about 170 grams of sugar in 100 grams of water

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      • Rolando@lemmy.world ⁨1⁩ ⁨year⁩ ago

        If sweet tea drinkers could read they’d be very upset by that graph.

        …is what I was going to say, but man it took me a while to figure out and I’m still not 100% sure I really understand it. The specific gravity line and the sucrose vs solution line are tied to the sucrose dissolved in water curve, right? Wait, the left axis is merging two different scales? Sometimes data really isn’t beautiful.

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      • willeypete23@reddthat.com ⁨1⁩ ⁨year⁩ ago

        Right but you’re forgetting there are already other things dissolved in the water as their not using pure, de-ionized water, and they’re adding in tea.

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    • joel_feila@lemmy.world ⁨1⁩ ⁨year⁩ ago

      Yeah basically, leave the pitcher to evaporate and you get your sugar back as a coating on thr glass

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• strawberrysocial@lemmy.world ⁨1⁩ ⁨year⁩ ago

  That’s very thoughtful of you to provide the imperial measurements as well for Americans ☺️

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