I think they likely ate fermented fruit still on the trees or that had fallen on the ground. You could really smell alcohol midsummer under our mulberry tree. I have seen chimps and monkeys drunk after eating fermented fruit on the ground.
I'm so glad my friend bought "Cooking with Elder Scrolls." Those 4 Skyrim mead recipes, more specifically the Black-briar mead is fantastic. 6 oz. of blackberries, 1 cinnamon stick, a teaspoon of ground cloves, a tablespoon of dried rosehips, and a pinch of salt, and you have something very dangerous. Alternatively, you can swap out the small items for Winter Spice honey, and you have something better. Swap out the water for Glaceau mineral water XXX flavor (Açai, blueberry, and pomegranate) to make even more damgerous.
@wisefries4205 uhhh yeah ..haha let me know how that goes .. I bet you would make a killing . But you can't....lol is what I'm trying to say without saying ...and hope that you realize it lmao
If someone happens to be interested in a simple and easy (almost) alcohol-free sweet bubbly 'mead', try Finnish sima (a kids' favorite). In Finland we make it every year for vappu in the spring. It will be consumed quite quickly so you don't need to sterilize your equipment, basic hygiene is enough. Here's a recipe with the traditional flavor. You can change it in many ways, e.g. replace (some) of the sugar with honey or syrup and, instead of or in addition to lemons, use other fruits, berries, herbs, edible flowers and/or spices (cinnamon, ginger, cardamom, clove, star anise...). Have fun experimenting with flavours! 4 l (1 gallon) water 3 dl (1 1/4 cups) brown sugar (in Finland we use fariinisokeri, which is sugar infused with brown syrup) 3 dl (1 1/4 cups) white sugar 2 lemons A piece of fresh yeast the size of a pea or 1/4 teaspoon (1,25 ml) of dry yeast powder 1/2-1 dl raisins (to indicate it's ready) Wash the lemons well, peel the yellow zest and juice the lemons. Put the sugars and lemon zest in a large pot/bowl/bucket (5 liters+). Boil half of the water and pour it on the sugars and lemon zest (in a large pot/bowl/bucket). Add rest of the water and lemon juice. Take about 1 dl of this liquid and mix the yeast to it. Add the yeast liquid back into the main mixture. Cover the pot/bowl/bucket and leave it at room temperature. The next day, bottle the sima (glass bottles are awesome but empty soda bottles work as well). There will be a total of about 4 liters of sima. Don't bottle the yeasty part on the bottom of the pot/bowl/bucket or the lemon zest. Add a teaspoon of sugar and a few raisins to each bottle. Do not close the caps all the way so the pressure won't get too high. Let the bottles sit in room temperature for about 3 days or in a fridge or other cool place for a week. The raisins will float when it's ready. In my experience the raisins can start to float very quickly but I have still waited for the time in the recipe. Keep thr sima refridgerated after this and consume within a week. For a more tangy flavor, use (some of) the white part of the lemons as well, e.g. use lemon slices instead of lemon zest.
You should always sterilize. Even if it's being consumed quickly if you introduce certain yeasts or bacteria you could end up fermenting significant methanol. Not great if you like to see lol
Where's the cardinal cherries and chocolate chip cookies? This guy is such a noob he didn't stir it before switching into a clean jar. He lost all the nutrients and flavorings.
Hold on just one second. You mean to tell me that I can actually make alcohol from the peaches or the cherries that are just hanging around on the trees in my yard? I think I have a new project for summer.
Not a problem if you correctly sanitized everything, but adding steps (like using a coffee maker to squeeze a glass of mead out of the fruit seems like adding up to the risk of getting an infection in your mead.
@@moongoat7863 Not to disregard your point, but less than 200 years ago, surgeons didn't even wash their hands before a surgery, which led to more failed surgeries because of subsequent infections. Today we have the means and knowledge to avoid those kinds of mistakes, and losing batches because of a mold infestation is something not desired and easily avoidable.
@@moongoat7863 I would still say that even back then they had tons of experience with making good mead and by trial and error had ways to use somewhat sanitized vessels.
Two questions, if you don't mind... 1: What do you do if you accidently siphon too close to the bottom (because, greedy) and end up sucking up dead yeast? 2: Honey in grocery stores isn't always real honey. A lot of it is just a little bit of honey mixed with cheaper sweeteners like high fructose corn syrup. Do you know if, and/or how, fake honey will affect the end result of the honey mead?
Question 1. You can either let it rest again and rerack or just bottle it. The lees is not harmful. Question 2. As long as the sugars are fermentable it will (most likely) ferment. It might just have a different taste than pure honey but remember taste is subjective and you may like it. Hope these answers help
You can use something called finings. It’ll collect sediment and keep it in a layer on the bottom rather than floating around at bottom. The other option is to use a large vessel with a tap at the bottom that sits just above the sediment layer and you just rack it off into a fresh sterilized container once primary fermentation is complete.My dad used to make his own beer from grain and hops and he used big clear plastic water containers like the ones you take camping. .
my mom works to a university and she studies some stuff about different wine flavors, with different amount of grapes etc, in october, i made some wine, we opened it last week and it was the best one of the batch
You can also just use a strainer and a spoon, i sometimes use 2 strainers. One with a finer mesh over then the other. If you really want to get rid of mostly everything solid use a cheesecloth at the end. I never have used one though.
I’ve never heard of mead until today.. But after watching a couple of these videos I’ve come to realize that mead is just a fancy word for prison wine haha😂😂😂
This brings up a lot of bad memories😂😂😂 I love making tea with my French press, but my grandmother loves to make her own wine. So, at some point during the summer, she decided to squeeze some of the wine out of cherries and conveniently forgot to wash it. And due to the fact that we had some frozen cherries left, several days later, I made some cheery tea. And I don’t drink it with sugar, so at first I could not understand what went wrong. Thank you, hospital lady, for being understanding during Gastric lavage.
Would u make a recipe book for all these types of mead? Cause I wanna try making some one day too, I love old style stuff like this so that's y I askin ^^;
Honestly his process is terribly flawed. A lot of us think this channel is quite damaging to the community. I'd really recommend the meadmaking.wiki site, and DoinTheMost UA-cam channel is also a really good resource for understanding the process properly! Cheers
Should add a bit of nylon stocking or cheese cloth over the intake of that auto siphon so you don't leave so much liquid on the bottom of the fermenter, without risking to pump any solids over into the secondary carboy.
Me and my dad decided to make mead. So what we did was just make a regular one with just honey water and yeast and when it was done fermenting it was all ready clear
Beer is actually older. It was first discovered to be made by mesopotamians. It was crude and unfiltered, so the fermentation was often lacking in alcohol. And it was usually drank out of straws that were aimed above the sediment at the bottom so you wouldn't drink the yeast.
You know a funny thing I always thought about meed was that I always thought it would be thick, similar to eggnog kind of but it appears to definitely be just like any other liquid.
Imagine the first person that thought rotting fruit juice was drinkable and discovered wine.
I think they likely ate fermented fruit still on the trees or that had fallen on the ground. You could really smell alcohol midsummer under our mulberry tree. I have seen chimps and monkeys drunk after eating fermented fruit on the ground.
...
@Yehhbb that or they were starving and only had old rotting fruit
@@alexlovelady8249 u ever herd of fishing please do your history research
@@alexlovelady8249 hunting they had a lot to eat please go to school
I just got an auto syphon. Was so satisfying to use and perfect for avoid sediment
he uses an auto siphon as well
@@shadowfire04 yeah that's why I threw it in. I got one after seeing him using them 😀
@@shadowfire04 That was kind of his point
@@shadowfire04 ur slow lmao
If only they could invent something to.... what's the word
... ah, to filter out the sediment. Oh, wait.
"I HAVE MEAD"
- Thor, probably.
"You wouldnt find me good company"
said the man at the door after
😂
Are you a calm and reasonable person?
@zakae6hdt7you don't get the reference?
I thought of Skyrim Lol
I'm so glad my friend bought "Cooking with Elder Scrolls." Those 4 Skyrim mead recipes, more specifically the Black-briar mead is fantastic. 6 oz. of blackberries, 1 cinnamon stick, a teaspoon of ground cloves, a tablespoon of dried rosehips, and a pinch of salt, and you have something very dangerous. Alternatively, you can swap out the small items for Winter Spice honey, and you have something better. Swap out the water for Glaceau mineral water XXX flavor (Açai, blueberry, and pomegranate) to make even more damgerous.
Wait is that real? The Elder Scrolls Cooking Book shows u how to make alcohol??
@screweduptx512 Darn right. It's so worth the money. And the family would definitely support the idea, if they like drinking.
Nice! 🗡️🛡️🗻
Did you try to make Skooma?
Thanks!
Definitely make a killing selling at Renaissance Fairs and Cons
Hahahaha WHAT MY GUY ?!?! 😂
@@CA_AZ ahem..
You shall assuredly adopt a small fortune trading this fermented beverage for material currency at Ye Olde Market Square.
@wisefries4205 uhhh yeah ..haha let me know how that goes ..
I bet you would make a killing . But you can't....lol is what I'm trying to say without saying ...and hope that you realize it lmao
@@wisefries4205if he were to sell his mead, he would be breaking the law
@Jeremyyy33 yeah ....thank you haha 😄
If someone happens to be interested in a simple and easy (almost) alcohol-free sweet bubbly 'mead', try Finnish sima (a kids' favorite). In Finland we make it every year for vappu in the spring. It will be consumed quite quickly so you don't need to sterilize your equipment, basic hygiene is enough.
Here's a recipe with the traditional flavor. You can change it in many ways, e.g. replace (some) of the sugar with honey or syrup and, instead of or in addition to lemons, use other fruits, berries, herbs, edible flowers and/or spices (cinnamon, ginger, cardamom, clove, star anise...). Have fun experimenting with flavours!
4 l (1 gallon) water
3 dl (1 1/4 cups) brown sugar (in Finland we use fariinisokeri, which is sugar infused with brown syrup)
3 dl (1 1/4 cups) white sugar
2 lemons
A piece of fresh yeast the size of a pea or 1/4 teaspoon (1,25 ml) of dry yeast powder
1/2-1 dl raisins (to indicate it's ready)
Wash the lemons well, peel the yellow zest and juice the lemons. Put the sugars and lemon zest in a large pot/bowl/bucket (5 liters+). Boil half of the water and pour it on the sugars and lemon zest (in a large pot/bowl/bucket). Add rest of the water and lemon juice. Take about 1 dl of this liquid and mix the yeast to it. Add the yeast liquid back into the main mixture.
Cover the pot/bowl/bucket and leave it at room temperature. The next day, bottle the sima (glass bottles are awesome but empty soda bottles work as well). There will be a total of about 4 liters of sima. Don't bottle the yeasty part on the bottom of the pot/bowl/bucket or the lemon zest. Add a teaspoon of sugar and a few raisins to each bottle. Do not close the caps all the way so the pressure won't get too high.
Let the bottles sit in room temperature for about 3 days or in a fridge or other cool place for a week. The raisins will float when it's ready. In my experience the raisins can start to float very quickly but I have still waited for the time in the recipe. Keep thr sima refridgerated after this and consume within a week.
For a more tangy flavor, use (some of) the white part of the lemons as well, e.g. use lemon slices instead of lemon zest.
My aunt is from Finland, and makes it for my family often, it’s become a tradition for me to make it every spring
Thank you. I SS for later use!😊
You should always sterilize. Even if it's being consumed quickly if you introduce certain yeasts or bacteria you could end up fermenting significant methanol. Not great if you like to see lol
Yapper
What's a dl
French press with, yet again, another win. I’ve had one since I was 21 and can’t not have one
Someone better tell Cobra about this
TWU
We need a monster Mountain Dew mead
He won't let it sit long enough to ferment lol
TWU
Where's the cardinal cherries and chocolate chip cookies? This guy is such a noob he didn't stir it before switching into a clean jar. He lost all the nutrients and flavorings.
Growing up i watched my mom make homemade peach wine. She would use a cheese cloth to strain it. It just seems easier.
yeah when i saw him dig out the syphon, i was thinking the same thing.
"just put some cheese-cloth over a spout/funnel, then pour".
As someone who doesn't know anything about making your own alcohol, a phrase like "cheese-cloth" is something I had to read twice 😂
Hold on just one second. You mean to tell me that I can actually make alcohol from the peaches or the cherries that are just hanging around on the trees in my yard? I think I have a new project for summer.
holy shit never thought I'd see a French press used for alcohol instead of coffee 😂
Whos here from King Cobra JFS?
dear god hes going to die from that "mead"
I thought the same...
Looks like mead’s back on the menu boys😤🍻
Just tie a screen mesh onto the autosiphon to filter out the sediments while transferring. 😉
Bro wanted that extra mead then left it at the bottom anyways 😂
those bits were there before he added the extra
Was looking for this
😂
Man really made a “hey you, you’re finally awake” drink
Finally! Someone who knows how to make mead and puts jt to video. I’m very tech-no so Thank You for doing this😉
Not a problem if you correctly sanitized everything, but adding steps (like using a coffee maker to squeeze a glass of mead out of the fruit seems like adding up to the risk of getting an infection in your mead.
sanitasing is important but keep in mind vikings made mead that was fine too so i imagine it doesnt contaminate as easy
@@moongoat7863 Not to disregard your point, but less than 200 years ago, surgeons didn't even wash their hands before a surgery, which led to more failed surgeries because of subsequent infections. Today we have the means and knowledge to avoid those kinds of mistakes, and losing batches because of a mold infestation is something not desired and easily avoidable.
@@moongoat7863 I would still say that even back then they had tons of experience with making good mead and by trial and error had ways to use somewhat sanitized vessels.
@@hypernova3527 We must have gotten much worse immune systems from all the washing and hand sanitisers as a bi product though, right?
EW INFECTION TO YOUR MEAD SOUNDS SO NAFARIOUS
As a 13 yr old, i needed this, thx
Now go have fun you little rascal
Work girlie. Get that alcoholism started early! Coping mechanisms? Nah. Growing into an adult free from addiction? Nah. GIVE THIS PERSON HER MEAD.
@@problematique9389😂😂😂
@@problematique9389 wait who's her
@@problematique9389 Zaza
The only approved alternative use of a French press 😂😂
I don't drink alcohol, but your videos are fascinating!
Cold crash after you remove the fruit and before you rack. 36-48 hrs in a refrigerator will clear it up a lot quicker
Had this in county it was nasty asf but got u buzzed
Two questions, if you don't mind...
1: What do you do if you accidently siphon too close to the bottom (because, greedy) and end up sucking up dead yeast?
2: Honey in grocery stores isn't always real honey. A lot of it is just a little bit of honey mixed with cheaper sweeteners like high fructose corn syrup. Do you know if, and/or how, fake honey will affect the end result of the honey mead?
Question 1. You can either let it rest again and rerack or just bottle it. The lees is not harmful.
Question 2. As long as the sugars are fermentable it will (most likely) ferment. It might just have a different taste than pure honey but remember taste is subjective and you may like it.
Hope these answers help
@@jordanstamps5475 thank you!
You can use something called finings. It’ll collect sediment and keep it in a layer on the bottom rather than floating around at bottom. The other option is to use a large vessel with a tap at the bottom that sits just above the sediment layer and you just rack it off into a fresh sterilized container once primary fermentation is complete.My dad used to make his own beer from grain and hops and he used big clear plastic water containers like the ones you take camping. .
If you really wanna avoid the yeast getting sucked up just use a cheese cloth to filter it.
As a french guy, we call that an italian press
That auto siphon would be so useful for tapping gas tanks in the event of an apocalypse
I like the part where you show the final product 😂😂
It takes months to make it?
mmm toilet juice 😋😋😋
my mom works to a university and she studies some stuff about different wine flavors, with different amount of grapes etc, in october, i made some wine, we opened it last week and it was the best one of the batch
I love your videos even though they’re all basically the same. Something about it just does it for me
Damn.. really wanted the finished product lol
"Can I come in? I have mead!"
You can also just use a strainer and a spoon, i sometimes use 2 strainers. One with a finer mesh over then the other. If you really want to get rid of mostly everything solid use a cheesecloth at the end. I never have used one though.
I hate using cheesecloth. I just pour and wait for the remainder to separate over time.
My friends about to start making mead, pretty excited about it
I've actually been wanting to try Mead because I like Vikings.
Duuuuuuuuude I’ve always lost about half a litre from using dried fruit. Your a genius 🤟🏻💚
When old traditions meet future tehnology.
Prunes this man’s living on the edge
Inmates do this without the mechanical convenience lol
I’ve never heard of mead until today.. But after watching a couple of these videos I’ve come to realize that mead is just a fancy word for prison wine haha😂😂😂
I'd feel a lot warmer and happier right now with a belly full of mead...
Bro said, he convicts this is how you make HOOCH the right way 🤣🤣🤣🤣
I'll have to try this, seems to be within my current bufget and capabilities. I'd like to try some banana wine, maybe some lemon, or cherry, too!?
During Covid we had no beer and now you are coming with a solution this late
Getting ready for the apocalypse with this one 📝
Thor so hungry he ate some guy's rotting grapes: "hold on hold on hold on, this might be big"
They make pumps with built in filters to make it even easier
When you absolutely positively have to get drunk
I have to try this. Looks good
This brings up a lot of bad memories😂😂😂
I love making tea with my French press, but my grandmother loves to make her own wine.
So, at some point during the summer, she decided to squeeze some of the wine out of cherries and conveniently forgot to wash it. And due to the fact that we had some frozen cherries left, several days later, I made some cheery tea.
And I don’t drink it with sugar, so at first I could not understand what went wrong.
Thank you, hospital lady, for being understanding during Gastric lavage.
your went to hospital from that?
Love the French press- my dad used an apple cider press too for fresh fruits
This mans voice sounds way too much like the dude in the rocket money ads and I almost instinctually scrolled upon hearing it
Anytime i see meed being made it makes me wanna play Skyrim. Well off i go!
Mead is an absolute game changer
Would u make a recipe book for all these types of mead? Cause I wanna try making some one day too, I love old style stuff like this so that's y I askin ^^;
Honestly his process is terribly flawed. A lot of us think this channel is quite damaging to the community. I'd really recommend the meadmaking.wiki site, and DoinTheMost UA-cam channel is also a really good resource for understanding the process properly! Cheers
Use a smaller hose like from a fish tank [ new, clean hose ] syphon it through a coffee filter.
Bro was the one with the distill units from the prohibition era….😂 😂😂😂😂😂
The most productive alcoholic
am i the only one who doesnt drink alcohol but wants to make it because it looks cool
im only 14 but this is incredibly interesting to me, when im old enough i'll make some of my own
first thing getting crushed looked like the half life healing thing
This sounds like a recipe for a SHITTY NIGHT OR WEEKEND
Dylan mode: PROOONS! IT'S ALWAYS THE PROONS!
This probably taste so good and sweet
I feel like my soul is being ripped out as I watched you use the french press that way.
Bro is a creative alcoholic 💀
The foul ass concoction bro is making from school lunches:
Should add a bit of nylon stocking or cheese cloth over the intake of that auto siphon so you don't leave so much liquid on the bottom of the fermenter, without risking to pump any solids over into the secondary carboy.
"Might head down to the meadery later, See what they're brewing up. You can smell the honey on the wind."
I'd be so happy if this guy was my friend.
Pruno that takes me back.
Some one hand me a large trash bag & a few bags of jolly ranchers & all natural honey. We’re going hard.
"Sometimes you gotta be creative when making your own alcohol"
-Some Moonshiner in the 1920's (probably)
I cant be the only one who thought the syphon looked like a cathador
this is the shit Alyx gets injected with at the health dispensers in HL:A
King Cobra is going to have a blast with this one
"I'll sacrifice you to Odin while drinking horns of mead, good thing you carry the Red Cross, cause that's who you're going need."
Thor is about to pay a visit with Odin
“CAN I COME IN? I HAVE MEAD!”
mans playing with fire filling it so high unless he uses a blowoff tube
This is what the pilgrims used before colon blow was invented.
dad when mom say no more drinks
Just me casually puking all over the rift
King cobra made some killer chocolate milk mead that looked fire.
Me and my dad decided to make mead. So what we did was just make a regular one with just honey water and yeast and when it was done fermenting it was all ready clear
You should do a time lapse video on some of your gorgeous honey mead ❤
French press mentioned, prepare for triceps gains
Beer is actually older. It was first discovered to be made by mesopotamians. It was crude and unfiltered, so the fermentation was often lacking in alcohol. And it was usually drank out of straws that were aimed above the sediment at the bottom so you wouldn't drink the yeast.
“The black-briars send their regards”
>buy auto siphon
>look inside
>manual pump
so this is how prisioners get lit toilet wine
Lol. You gone be regular af 😂
I used to use a normal suck-start syphon, got drunk AF when bottling it :D
I wanna start making my own alcohol so badly but I ain’t got the patience and would forget about it
"What you see here is fruit that's been fermenting for a few weeks."
Looks like my toilet after Taco 🔔
Can't say I've ever gotten quite that stingy with it... but I love the idea
I really want to try and do this. Problem is I have no idea how and I'm not really a fan of booze.
You know a funny thing I always thought about meed was that I always thought it would be thick, similar to eggnog kind of but it appears to definitely be just like any other liquid.
Ive always wanted to learn the original recipe for mead made by the Vikings.
That's most definitely what's up toobz
I might have to try this
I always wanted it i heard its really strong too
U had me at alcohol !!!😂😮🍸 🤪