These videos are amazing, I wish I discovered them sonner! One addendum to 10:18 - on aclohol being sweet. Ethanol is actually bitter, but alcohol, along sugar and fat, is a great medium for diluting flavor compounds. Thats why high ABV liquids taste "big" and humans often associate this sensation with sweetnes, as long as there are some aromas to remind us of sweet things (as fruit or vanilla, as You pointed out). I know that the channel is sadly no longer active, but I'd like to thank the author a ton for this body of work he left for us!
I noticed you put the pH as a percentage in your example, is this an error? Or is pH in wine different from the measure of acidity/alkalinity in chemistry?
That's a typo. Thanks for catching it. Probably from a shortcut I take that involves copying the ABV and then changing the number but forgetting to delete the percent sign. You'll note that I don't verbally refer to it as a percentage. So, pH in wine is the same as any other pH. My cast on Acid and Wine covers wine pH in greater detail. Cheers!
