MSGID: 1:153/716.0 e5748571   
   REPLY: 2:221/360.0 5e4f7c8a   
   CHRS: IBMPC 2   
   Hi, Alexander!  Recently you wrote in a message to Ardith Hinton:   
      
    AH>  I looked up "Brix scale" because I didn't remember the   
    AH>  term, and confirmed that it's used in making wine &   
    AH>  measures in degrees as does the Plato scale generally   
    AH>  used in the brewing industry.  Either way it's a   
    AH>  measurement of sugar content by mass, however.  I saw   
    AH>  no mention of distilled alcohol.... :-)   
      
    AK>  Probably there can be local differences. ;)   
      
      
             Uh-huh.  I don't disbelieve you, but my search engines know where I   
   live... and may reflect other people's assumptions WRT what I'd like to know.   
   Eventually I found in Wikipedia, under "Alcohol by volume":   
      
                 In some countries, e.g. France, alcohol by volume   
                 is often referred to as degrees Gay-Lussac (after   
                 the French chemist Joseph Louis Gay-Lussac)   
                 although there is a slight difference....   
      
      
             The difference apparently has to do with what's considered to be a   
   normal room temperature in which part(s) of the world.  Another complication,   
   AFAIC, is that when we import stuff from other countries the labelling has to   
   meet North American standards... or so I understand.  What this means is that   
   the labels Canadians see on French wine & Russian vodka may not be helpful if   
   they're trying to understand what folks in SomePlace Else are seeing....  :-Q   
      
      
      
      
   --- timEd/386 1.10.y2k+   
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