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.
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.
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.
But sugar dissolves in cold water. It just takes a bit longer. This is 9th grade chemistry. At 20°C 203.9g sugar are soluble per 100ml of water.
[Edit: Sorry, for the Americans here: At 68°F, 1 cup of sugar is soluble in 21/50 cups of water.]
Wikipedia (de): Zucker cites Hans-Albert Kurzhals: Lexikon Lebensmitteltechnik. Volume 2: L – Z. Behr, Hamburg 2003, ISBN 3-86022-973-7, p. 723.
And most of all, solubility being a function of the temperature, if you lower it the excess sugar will leave the solution and cristallize.
I came here to say this, but the best Aqua is without sugar anyway.
Preach
It takes time for that to happen and in the meantime you can have a gross oversaturated solution.
Edit: not even oversaturated, would just take a long time for all that sugar to dissolve unless it’s hot.
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.
16 oz (454ml) can dissolve some 900 grams of sugar, far in excess of 38 grams. Sugar is ridiculously soluble in water.
Please attempt this and post results
It’s easy. It’s just making simple syrup.
The consistency alone is enough to know that sweet tea is nowhere near saturated.
Grams per ounce? You guys are savages with your units for concentration.
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.
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.
How? Wouldn’t the excess sugar just come out of solution when the tea cools down again?
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.
Ok, got it. Someone in this thread mentioned ice cold water can still hold 1.7x its weight in sugar.
Yeah basically, leave the pitcher to evaporate and you get your sugar back as a coating on thr glass
That’s very thoughtful of you to provide the imperial measurements as well for Americans ☺️