Our new crossword is on winemaking.
We'd also like to use this opportunity to field some questions from the community on winemaking topics.
But I take issue with the clue for 22 :)
How so? One degree Brix is 1 gram of sucrose in 100 grams of solution.
Technically Brix is a measurement of all soluble solids, where at or above 18B 1% ~ sugar content.
Instruments are calibrated to 1g/100g solution.
Spaceballs for the win...
Loved this puzzle!My winemaking question: I've talked to a number of winemakers who've expressed a belief that certain strains of cultivated yeast produce consistent effects on finished wine, be those aromas, flavors, textures, alcohol levels, or what have you. To what extent is this actually true on a broad scale? Will those effects show themselves in the same varietal grown in a very different place? In a wine made quite differently? In a wine made from a different varietal?
In other words, how big of an impact can yeast selection actually have on a finished wine, and is that impact predictable?
Just in time for me studying for my DipWSET viticulture/vinification test. Ummmm if you wanna make a spirits crossword that would be good anytime before November haha...forthcoming tests...
I have problems with two questions
Could you write answers for question 2 down and 16 across?
I can’t understand