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.
tl;dr Around -21°C (-9°F). Realistically probably a tad lower than that.
Formula for freezing point depression is:
ΔTf = i * Kf * m
ΔTf = 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
Kf = 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
