How did WE become Homebrewers?
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- Опубліковано 18 жов 2024
- Everyone has a story. This is ours. What made us start brewing, how did we get involved and what makes us keep brewing?
Sweet Red Wine: • Easy Homemade Wine fro...
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Friend said if I help him with processing his bee hives that he'd give me a few gallons of honey... what should I do with all this honey.... mead! Ended up with about 3.5 gallons of honey. Glad I found this channel. I now have my first 4 meads, 1 cider, and 1 sangria going.. oh, and I also started two jars of Makgeolli (Korean rice wine), and today I started on my first batch of sourdough starter (wife got me a kit at Christmas).
I've been dying to make a makkeoli! Good luck!!
Bee keeper here in Utah. Ask if you can have some of the cappings! This usually has a BUNCH of honey in it too and is great for making mead!!!😁
@@austinhaacke67 the wax stuff you scrape off? He lets that sit in a warm spot for a few days to let it drain, then adds it to the mix.
Like many others, 2019-2020 changed EVERYTHING. I started gardening, raising chickens, and like Derica-all things animals. ❤ Then, Canning and preserving the food we grew. I’m 54 and I watched my grandma do all these things when I was little. I never knew I’d love it too. It’s a great feeling. Like you said, this leads to all things preservation…fermentation, etc. Making mead is just so interesting and I really never dived into all of it until CSB. Since 2020, I’ve taught myself many things. I always say, I’m a ‘Jack of all trades, master of none.’ 😂 But, it’s an eclectic lifestyle where we’re always learning. Thank you and Derica! 👏🏼👏🏼👏🏼✨
I started brewing for two reasons. One: I worked in a brewery that made actually interesting and delicious beers that I couldn't get anywhere else, and that encouraged me to design recipes specifically built for my palate for an even greater experience. Two: I am low-key obsessed with being as self-sufficient as possible because I've found that at least 80% of people are useless or disappointing (not anyone reading this comment obviously, haha).
Lol
I share your low-key obsession. I always default to trying to do something myself rather than hire someone to do it for me. Part of that comes from my parents (and grandparents). Mom grew up on a farm, and Dad grew up during the Great Depression of 1929.
Yay! shout out to Alton Brown!
I started brewing about 2 months ago because I discovered your channel and was instanty hooked by your Alton Brown style of interacting. I'm bottling your basic first mead recipe today, and have several other recipies of your in process. Super excited about the pineapple habanero! Though I made one small change: I smoked the pineapple juice first. Really looking forward to that one.
Thanks for all the two of you do. Its so wonderful to see people sharing what they are clearly very passionate about.
Smoked the pineapple juice?! 😮 That's BRILLIANT!!! Great! Now you've given me one more thing to try!! That sounds fantastic!!
@@mkdouglas8919It smells outrageously good. I used hickory chips because thats what I had on hand. I doubt that batch will be able to have a 3 month tasting... I'm definately not sharing.
Happy to help!
Ive been watching you guys for the educational value. For the past 5 years. And only last month i decided to take a go at making my first brew 😅 love you guys!
I had wanted to try home brewing for many years, but all the fancy equipment and supplies was a barrier. I didn't want to spend a ton of money and be stuck with all sorts of stuff that I wouldn't use. Enter your super basic mead. Borrowing an airlock and hydrometer from a family member who brews, grabbing an empty jug from some supermarket wine, and raiding my kitchen and pantry for a few ingredients was easy and not scary at all.
Borrowed equipment has since been returned, and I've got a good relationship with the owners of my local homebrew supply store. I love that you teach basic principles in a fun way, and have used them to make lots of different flavors of meads and the occasional wine. I usually try new flavors in those same 1 gallon jugs from supermarket wine, and our favorites end up being remade in larger batches, so we can have what we want and also still be generous in giving them to family and friends. (A bottle of spiced apple wine and another of blackberry mead will be hostess gifts for a big bash next weekend.)
Thank you so much for making home brewing accessible for entry.
Happy we could help!
Love the channel. You guys are great. The channel very much follows the style of Alton Brown. Anyone who wants to start any kind of brewing must watch your channel.
Other channels teach you how. Heaven forbid anything goes slightly off because this nubie is lost. You guys, in a humorous way, tell us the why you do things in a certain way, and the ranges that are acceptable, and will happen in those ranges. All the while telling us what must be done to keep us safe.
I hate the cooking show tell us to taste food, but give us no clue what to do if the taste is not right.
I am a gardener. There are no two years where everything tastes the same. Recipes must constantly be adjusted.
Thank you for teaching me how.
You are welcome. Glad you enjoy it.
Baking bread also led me to brewing. Thank you so much for this video!!
I started making mead about 9 years ago. I started watching your channel 6 years ago & my meads markedly improved. I don’t copy all of your recipes, but I enjoy your videos & your recipes regularly inspire my own brews.
Also - I love that you’re both nerds of my ilk. GenX D&D nerds, you’re definitely “my people”.
The most important Judge, is my mouthbox. 🙂
How did I become a homebrewer? In July 2020 I looked up "how to homebrew" because I was looking for info on increasing my skills as a game master, and instead I found a couple of Floridians that had just posted a video on how to make mead. Being a lifetime tee-totaler, I thought, "This is the video for me."
4 years and several batches of mead gifted out later, I'm still here, and grateful every day for it. Y'all's videos are always super enjoyable, and even if I'm never gonna make the specific brew you make, I still like to watch and learn, and just enjoy your presence.
That's what I'm talking about. Your videos are always professional yet very personable. I'm in the middle of watching it and I just felt like I had to comment and say this is outstanding. It kind of feels like all along, in all of your videos, we've been watching the CSB movie and now we come to find out, it's actually a TRUE STORY!!! So cool. So in the beginning Brian is making bread and now you are making beverages that you can drink when you are breaking bread. What a story!!
Glad you like it :)
I became a brewer when our freezer gave up. It had frozen blackberries that my intended to us for jelly. We ask a friend if we could store some things in their freezer he brought his old brewer kit over and I haven't stop since 3 years now.
Glade you became home brewers ! And video makers!🤠👍👍👍👍👍👍👍
I stumbled onto your channel about 3-4 years ago. As a beekeeper, I have access to fresh local honey and had a surplus and you answered the question of what to do. Now our neighbors who usually buy our honey have been disappointed as I’ve used it for other purposes… 😁 Thanks for the entertaining instruction!
How many years have I been watching and learning from you both?! This is one of the best videos you have done that I can remember. Why? Because you explain it all from where you began, and that is relatable to all of us who have watched and learned and failed and tried again along with you. You both give a differing perspective to each episode, but you bring so much more to it than just "Here's how we made "X" and so can you." Your artistic eyes and passion for doing things accurately and simply is what separates you from all the other brewers on UA-cam. Your Cats, your lovely home, your garden and Pergola, all props and scenery that added to each episode. Your humor and companionship. If I was close enough to come see you, I'd give you both a huge hug, because no matter how I am feeling, you can brighten my day. While my health is putting a slow down on my fermenting, my days of watching and learning from you will never end till they put the sod over me. Until that day, keep doing what you are doing, keep learning from each other, keep sharing with those of us out here and keep trying to make each brew better. Thank you and God Bless you both.
Wow. Thank you. That was very kind of you. 😀
I've learned so much between you and my own experimentation, I genuinely can't thank you both enough for the knowledge you've imparted here. It's lead me to my own experimentation and testing and I've got to say, I've become a decent brewer as a result. Thank you Brian and thank you Derica. I hope some day you appear at a convention or something so I can stop by and say hi.
On an aside, I wanted to tell you about a coffee mead I made (Ive seen your vids on it also) using buckwheat honey and Meadowfoam for the cream taste of the coffee. It's just hit a year old and it's fantastic! I used cold Brew from Dunkin (large size) as my base and bocheted 6 oz buckwheat and 4 oz Meadowfoam. I mixed it in with 2 lbs of buckwheat and another 10 oz of Meadowfoam. I back sweetened to 1.040 and it tastes fantastic after a year. I also put in Rum chips that I got at my local brew shop. It's a bit of a Rum Carmel Macchiato flavor. My yeast of choice was KV1116, i wanted to try it.
You are awesome, thanks for all you do!
That sounds really good!
We started with a Brian... straight from the wilds! Crikey!
Lol
Because of you I have over two hundred bottles of wine,mead and beer in my basement 😂. Thank you I think!!
Whoah!
Brian has always reminded me of Alton brown. Alton brown thought me how to cook growing up and Brian has taught me to brew as an adult.
I made my first mead in 1982, using a recipe from the SCA's Known World Handbooke (which I still have). Due to my inexperience, it was terrible, and I didn't try again (for various unrelated reasons) until 2007. I bought a White Zinfandel wine kit, then tried mead again, and I've been off and running ever since. I have enough equipment now that I can have about 40 gallons fermenting/conditioning at the same time. I really enjoy the education and the community here at CSB. There is always more to learn.
And we value you as a member of our VIP!
I have been cooking since I was a child. Making bread, cookies, cakes with my grandmother. Cooking roast beefs, stews, soups etc with my mother...one day sitting watching UA-cam and I stumbled on your channel and after watching the video I said to myself " I can do that"...and into the rabbit hole I went. Love this channel... love my new hobby. Thank you city spreading.
Glad we could help.
I already knew you two are awesome but Alton fans as well, outstanding. Thank you for your work.
Good to know we're on the same page of food philosophy. We've got chickens, garden beds, greenhouse, fruit trees etc in an effort to be able to eat fresh natural foods. We ferment daily, milk kefir (my brother has a few milk and beef cows/steers) water Kefir, kombucha, lots of garden produce gets fermented too. Now I have several meads going and about to start a 5 gallon batch of strawberry mead. Any strawberries my wife rejects from freezing that are too ripe go into the fermentation lot.
After that it'll be a Raspberry mead, the Raspberries are just starting to ripen now that the strawberries are slowing down. I'm retired now and often wonder how I ever had time for a job.
I love the way you both think. Thx for filming this and sharing it with us.
so, after watching you two for a couple of years now I finally decided to give brewing meads a try. Ive done it exactly how I seen you two doing it.From sanitization to taking a reading and everything in between, including Thwacking the packet. My starting OG is 1.060 and I noticed the yeast looks like it's a cloud sitting on top of the carboy. I did give it a shake but now it's sitting in a cupboard. Im not looking for advice here. Im only saying, ive watched y'all for years and now im doing it. Thank you both
CSB team needs to get a hive or two going. :) I started home brewing then decided honey is awful expensive so I picked up a 2 super flow hive. Already gathered 10 gallons of honey from it for 2024.
Great idea!!!
I decided to try making Mead for the first time by watching your videos. It is fermenting as I am typing this. The why is always more important than the how. Thanks so much for your knowledge, wisdom, and humor… if this is not fun, we should not be doing it!
Happy to help!
Love your simple but yet so powerful rule of life ..... "how do you not run out of your brew ...... MAKE MORE" Love you videos!!
Thanks for a little look-see in your journey to being two great mead brewers and teachers of the process behind it. It made me a better brewer for sure!
I've always been a grow your own type of guy .
You two are an inspiration .
I love that you make brewing accessible.
Thanks for sharing your story with us. I never would have thought you guys dabbled in some of these other things. So cool!
I work for a dentist. Me and the doc's best friend's dad were talking about mead one day--how he had never tried it, how annoyed I was at not being able to easily find it in stores by where I live, yada yada yada. Then one day, while I'm just about to start some fillings on a patient, he comes in and randomly hands me a beginner kit he got off of Amazon. Didn't want me to pay him back, just wanted some of the mead. So I started cooking a traditional, and had almost too much fun with the process. Then I found this channel, and inspired shenanigans have ensued. Now, I'm on my fifth batch (a blueberry) and I'm absolutely mad for the whole process. I have a batch cooking pretty much all the time, now. To be fair, I enjoy making mead more than drinking it, but I do likes me a good cyser on occasion. Now, if only I was brave enough to make that Pan-Galactic Gargle Blaster...
Love the Rex and Daniel/Whiskey Tribe shoutout! Cheers to all the Magnificent Bastards!!
Dad always made wine but didn't show us how, kinda tried to keep it secret but kids know everything that goes on in and around their home. We knew. It wasn't until about 20 years ago I tried the best wine I ever tasted made by my sis-in-law, a dark muscadine made in a five gallon bucket, half full of pressed skins, water to six inches from the top, 2 pounds of sugar per gallon of water and a pinch of bread yeast. Her airlock was an X cut into the bucket lid with a sharp knife. I found your channel some years ago and found it refreshing to find someone who had some common sense about things. I never have and still don't use a hydrometer. Like the awards on your wall, I have no use for it. I know what I like, how it works and how to do it. That's good enough for me and the people I share with think so too. I don't drink much wine any more but still create it to carry it on to gourmet vinegars I sell at the farmers market. If it's good wine it will be good vinegar. Keep on teaching!
My local retailer was a lazy re-stocker of mead so i got mad and decided to make it myself. After being initiated by your traditional mead video i am now never short of it.
This was a wonderful insight. I have many of the same interests and philosophies. No wonder I love your channel so much! Thank you for all you have contributed.
Great story guys... Thanks for sharing ❤
I started brewing because I found you two during the shutdown, thank you for the great videos
Thanks for watching 😀👍
Last October I watched one of your videos on how to make a basic wine out of store bought juice and decided to try it. It turned out well. Since then I've been a huge fan of your channel and still brewing! Thanks for the desperately needed hobby!
Glad we could help!
You guys were the Main start for me to brew at home, you were not the reason I wanted to start but were influential on how I started and me learning the general beginnings. I have since moved on to far more advanced ways of doing things but I still keep it as simple as I can with as little artificial things as I can. I went on the deep dive into white papers on yeast/nutrition/tannins/enzymes/acids etc... I learn quickly and enjoy learning all I can about a subject. My brews have improved greatly and I am still trying to figure out how to do some things better. I started like you with 1-gallon batches, I can now do 15.9-gallon batches and am working on my LLC for a meadery so yay lol. I am grateful to you guys and still watch weekly because you two kill me and you do what you like and I appreciate that. I am still deep diving on some things and have not mastered a damn thing haha, but I will at some point take all I have learned and make it all work together. I am torn on my understanding of what people thing a mead/wine should be but like you want to toss the rule book out the plane window and forge a new path of my own. I am beyond experimental and I have tossed a few meads down the drain when there is no fixing them(due to my experimental nature lol) But my bigger batches are less experimental and more I know what works and is gonna be chuggable(I wish you could try my Lingonberry/raspberry/passionfruit mead sooo bad as well as my 2 peach meads they are all trippy and delish) Thanks for all you do and Cheers from MT
Very cool! Glad we could help 😀👍
I have many of the “bread” recipes. I have also have made many of your brews. I am glad I found you guys. Your channel has majorly upped my mead game.
I found your channel while searching fermentation! And agree with getting rid of as many chemicals as you can.
I make my own products: soap, lotions, sunscreens, detergents, medicine, tinctures, etc so being able to make my own clean wines and meads is a great bonus. Thank you for being patient and answering all my silly questions and comments 😊
Well, welcome and thank you for watching and interacting with us! 😀
Great topic, glad you did this. I too enjoy home cooking, baking my own bread, and love to eat pasta. (not homemade yet) Brewing is another version of cooking for me, really. And Alton Brown’s style was/is so interesting to me. That must be why I am so addicted to your teaching method. (I am also growing my own food with container gardening and hydroponics.)
Thank you both. You're both wholesome and genuine and that's what I watch for. There is no ego or excessive self marketing and brand building. Keep up the great work and content. We all appreciate it.
Thank you.
Let me start with a big thank you for your channel. I find a different video everyday to see how the two of you do it. I’ve been making wine and beer for 30 years now and absolutely love it! Maybe too much as I make around 50 gallons of wine every year and about 20 gallons of beer. But the one thing I was a bit nervous about making was mead. But thanks to your channel last year I made a gallon of straight mead. Not at first what I was hoping for, was a bit medicinal tasting, so as you two are always saying,
”make what you like” and with that in mind I took a gallon of Raspberry wine I was making and turned my straight mead into a raspberry mead. Wow!!! A year later and what a difference, absolutely fantastic product. So much so that this year I’m making 12 gallons of raspberry mead. My thanks to your channel for getting me to step out of my comfort zone and try something different. I’ve discovered that my fruit meads are better than any other wine I’ve produced. Sorry this is so long a comment and thanks for such great videos and advice.
That's awesome! So glad we could help!
Thanks to you both, we started with mead malking 3 years ago. Now on our 5th batch since then (5th for me and my wife had made her own fifth recipe). Your channel is excellent in explaining, has depth and clearance in explaining, has fun moments here and there, but most of all is fun to watch and very, very creative. Thank you for making us here in the Netherlands mead making junkies.
Thank you!
Great video, really appreciate hearing the backstory. I love your approach of teaching and sharing the process, and then showing the outcome and what you liked or didn't like about it. I feel what y'all do is super informative as well as transparent and straight forward. Bonus is that y'all are awesome together and super funny! 💚
Thank you 😀
Great video... and now we know. Y'all are doing a great job. Keep up the great work.
Thank you!
I'm so glad I found you two. I am extremely sensitive to additives and the conventional wisdom I kept encountering was that I needed to add them to my home brews. So I was going to give up before I even started because I wouldn't be able to drink what I brewed. So thank you for reassuring me that I don't need all of that.
I have huge gratitude for your work guys. My story in a nutshell is I was playing role playing games like Morrowind and Oblivion on my PC and the terms mead and braggot got thrown around. Through research and your content, eight years later I am a homebrewer enjoying my brews with my friends and family. My life has been definitely improved. Thank you
Very cool 😎
Love your channel and are inspired to try some mead at home. Love how simple your stuff is.
I loved Good Eats as well, no wonder I love this channel so much! Thanks for all you guys do.
I saved this video for tonight. I love a good Story time
I really respect both of your outlook/ideology for creating things and just life in general. People like to throw this phrase around but I think you two are truly down-to-earth.
Thank you.
Congratulations on the continued evolution of your channel ❤🎉
I used to watch early days the Food Network, and Good Eats! was always one of my favorites!
He told you not only how to do stuff, but why it works and why certain things are necessary.
He really got me interested in the whole mad scientist portion of cooking and inspired me to go to culinary school.
I even recognized your theme song as being similar to his. Funny world😅😅
My parents had a "Mr. Beer" that the hadn't used. They moved out of our family home into their retirement home, they gave that to me. After that garbage attempt (BrewBeta for me), I tracked down brewing resources on YT...and Brian's first mead video popped up....and now you have cost me toooooooooons of money...and now I can't stop...Love you guys...
Lol
I started with you guys when Covid shutdowns hit in 2020
I started with pawpaws wine method. Immediately started doing wine from home picked(wild berries). Then our wild grapes off my property. Im not even a wine drinker, so I made some meads, braggots and beer. Your channel has really helped me. Im not as intense as you about AB content, tannins, acids, ect, but Im sanitized, stored correctly, have several gallon jugs, airlocks, siphons, but im having fun making wine for my wife and a few beer for me. I havent ruined one yet.
Great channel and you both seem like great people
Thank you.
I love Dan and Rex. I actually got married where they do their videos at the fang & feather. The best whiskey is the whiskey you like and the way you like to drink it !
I just want to thank you for all the videos about Mead. Recently i made a mead based on your video about mead from store items.. is awesome.. the mad scientist feeling makes it fun...so again thank you for the brewing information and please keep new ideas or revisions coming
Happy to help!
This was a goood insite to the two of you.
Brew product suggestion: create content that links the two channel videos together but also allows them to be independentof each other. What I mean here is, make gardening videos about growing, caring for, and harvesting the fruit, herbs, spices, etc. that will then be used to make a brew in the future. Then on the brewing side show all those ingredients being prepared and used for a brew.
This could go as far as growing sugar cane and possibly even helping a bee keeper to harvest the honey.
I personally think this would be a great video and very educational on both channels.
We have done things like that in the past. Sadly much of what we grow isn't for brewing these days.
End of summer last year, bought some 1 gallon carboys brewed some meads you guys suggested.
This year, two 5 gallon carboys do fruit juice (quick drinking so no shop alcohol bought - comes out a little "thick"? (6 weeks and I'm drinkin!) Make it a spritzer and drink away) while four 5 gallon carboys do frozen fruit. (2 months down, 4 to go before first taste test. Can't see them not being drunk then tbh - I drink about 2 liters a week so, 20 liters per 5 gallon lets say, so 10 months after the 6 months.) And that's about the only way their going to last a year! Just make more!
I gave one of my liter bottles to my dad from last year and threw the statement: "Well, your supposed to wait 6 months to a year but I'm just drinking it now." He, sneakily, kept the bottle. He opened it last week. It tastes like sherry. Both of us dumb struck and amazed.
All because of you two. Fan boy in the house.
Nanu nanu. Live long and prosper!
yall make it fun, thank you for all the info u put out 🥂
I remember the long beard days.
Long beard. Short beard. Long hair, short hair. Derica’s hair only changes highlights. It was be fun to see a montage of Brian’s hair and beard changing over time. 😂
That’s what I do. I make bread, some yeasted some sourdough, with freshly milled wheat. ❤
"And we have notes" 😂 sorry but that made me laugh. As a relatively new fan (since december last year), I never got to see the "evolution" of the channel. Would've loved to have been here near (if not in) the beginning. Would love to hear your recipes on foods too ❤, maybe even add some of those to my "cook book".
We started with your Welch's Wine, and Grocery store Mead on the same day, then 1 wk later we started Habanero mead and the Fruitcake mead.... Welch's Wine was wonderful!!!
Love the video! I almost wish you had time for another channel for the "steading" aspect. I think of myself as an Urban homesteader. I have a suggestion/question you may consider for a future episode. In all these years of brewing, which recipes and/or ingredients would you avoid ever doing again? It would help those of us still new to the hobby avoid finicky ingredients or recipes that just don't work. You've done a video on the "best of the best" but what about the "worst of the worst'?
We have a gardening channel. youtube.com/@plantlifeyt?si=IRIxxJF_yxOBquqj
So Brian and Derica what are your thoughts on BBQ and a fermented BBQ sauce. I am at present toying with the idea of making a lacto fermented tomato pepper BBQ sauce to put on pulled pork.
I've not actually done that.
Thank you for starting me down this path of brewing wine and mead. My wife's lawyer will be contacting you. :)
They can speak to my lawyer.
This was such a good video. Very Cool! I sure wish you would ferment some vinegar for us. : )
Always good to hear your stories, I have a question and didn't know where to submit. Can I make wine from canalopes and do you have a recipe? Keep brewing and making videos
We respond to comments in the comments section 👍
In theory you can, we have not done it though.
Literally my exact story, including Alton Brown. Though I added gluten free baking to the line up.
I thought I had gluten intolerance years ago, turned out to be leaky gut.
@@CitySteadingBrews yeah I turn into the hulk when I have gluten so I just stay away from it now. Glad you got better!
You inspired me to make Mead I am currently making sassafras Mead I made my own soda and added it to honey with a bit of brown sugar because I heard that it would give it a bit of vanilla flavor I hope it turns out nice
Sassafras! How interesting! I have it growing on ,y property. Yup...no I gotta try it too. Very Cool idea
i started in 07 been to a fantasy fair , and had some mead.. 5%abv and sweet like soda.. so my mind went like hm this is mead .. contains honey and flavours and yeast .. i'll try some at home see what i get ..i still have a bottle of that batch like angels on the tongue and i liked my mead more than that sugars**t i drank at the fair. so it went downhill from there .. let's get carboys , yeasts , juices , and things needed and make about 6 batches a year between 5 and 35 liters. and i took a lot of tips and tricks from your youtube, some worked some not so good but that's life of brewing
The next development in your repatoir to see should be cheese. Just think of it for a moment lol cheese and mead on the same video ❤. Thanks for all of the great content you guys give us every week cheers
We won't be making cheese on here most likely 😀👍
Advice question: what is the best way to offset the stronger punch of cinnamon stick? I used 1 stick that was in for 2-3 days and found out that it came out a little bit more pronounced than expected
I have 8 oz Mulberries, 10 oz Cherries, 1 pint blueberries, 5 pounds (total after feeding 2 extra pounds during primary, 3 pounds at start) honey, 2 Vanilla Beans, 48 oz Tropicana orchard style apple juice, 1 1/2 oz juice from pie cherries, 1/4 oz maple extract, 1/4 oz caramel extract, had to take the cinnamon stick out last night and need to balance it out
There's no way I know of other than maybe some age. Sweetening will lessen the impact but may affect the brew overall more than you'd like. Interesting it overextracted in that short a time, we routinely leave a stick in for a week or two.
@@CitySteadingBrews that was honestly my plan to let it sit for that long, but then was surprised with how quickly it extracted
I took 1 oz out with a baster to chill yesterday (I was surprised when I saw that it cleared overnight Thursday night, when I added the fruit, cinnamon stick, and vanilla beans, and into Friday morning) so I could see how it tasted and let my mom taste it and she pointed out how the cinnamon was strong, so I tasted it and noticed it too, so I figured it was time to take it out
I can attest to the photography competitions. I've gotten a bunch of first place and even best of show and I've gotten to the point I don't even care to compete anymore. Still love photography though!
Same!
I thought the Viking blood Mead was one of the first brews
On the channel...
BTW, I finally broke out my refractometer. I got it all calibrated and then I started using it and comparing it to my hydrometer
... the two couldn't be more different and mess with my head!
Wild inconsistencies!!!!
😅 think I'll just stick with the girl I came to the dance with 😅
I do like the pipettes however😂
Awww, admit it-nerds do things! That’s why we rule the world.
I really wish you guys were my neighbors. I've been brewing for 20+ years, and it would great to swap recipes and trade brews, give each other tips. ☺☺☺
❤
Baking and fermentation go hand in hand in most cultures.
I mean who doesn't love to celebrate with beer and donuts after laying waste to their enemies,🤣🤣🤣
Your crops would go to waste otherwise if you couldn't eat it all. Making beer, wine, and cider was a good way to preserve the remainders. Bonus, you get something to celebrate laying waste to your enemies with.
@@julietardos5044Right! Lol
Have you ever considered a tomato mead?
Considered and decided against it 😉
You M.B. keep being you. I think you do a tremendous job at infotainment which is my favorite.
Thank you.
You could never win a competition with your mead 😉
Not really worried to be honest and I see what you did there!
Did you hear that a federal judge struck down the prohibition of home distilling? I am not sure what is going to happen next, but it looks like people will be able to make their own spirits if this is not challenged!
It takes a lot more than that but it might be a start.
My reason and tons of other people's reason here is that 80% of a price in alcoholic drinks goes to taxes here. If you pay 100$, 80-85$ is tax. Not 80% added on a price tag. It is oppression and exploitation of certain cultural or idiological groups in society which are never gonna vote for the current government. So why not suck them dry is their idea and it is rough. They gave me a great hobby though, it is a plus. I don't even drink as much as I used to but somehow I brew more.
bryan are you a chili grower? feels like you guys grow chilis behind the scenes. i just got into it bigtime
We grow some.
Do a video on making bread I would love to learn how to make bread I tried it once boy it came out like crap I couldn't even eat it
Not for this channel, sorry!
“Drink what you like, the way you like it.”
QTIP: Quit Taking It Personally.
OHIO: Only Handle It once.
FEAR: False Evidence Appearing Real.
And more….
I have made a few wines in my time but you guys have got me looking "outside the box" so to say.
As far as judges and anyone else for that matter, I don't care it's what I like even if I am the only person on the planet that likes it.
I also care more about drinkability than taking a sip or 2. Can I drink 2 maybe 3 before the taste is to much, like the smoke bacon beer I had, 1 was good 2,3,4 or even would be sickening.
I like the "teach to fish " idea, teach me to make a recipe not follow a recipe.