Tasting History is an excellent channel. As noted in the video, Max is generally quite particular about getting pronunciation right and will often go to more fluent (native if he can find them) speakers for help. He does come back to the mead and you should also check out his two videos on garum.
The viking heart video was the follow up to this one. The mead was definitely different 6 months down the road. And Max will be making another mead video in the near future.
Big fan of max Miller and his content. I haven't seen your reaction yet but even if you choose not to continue the reactions to him or trying to make his recipes; he's just a good casual watch I recommend
"what would they do for that [using an airlock] in the middle ages?" Generally, a cloth or piece of fabric, sometimes just draped but often tied down to the fermenting vessel with twine. Sometimes also just hay, depending on the region.
its covered in another brewing video of his, they would usually lay a cloth over the opening of a vessel, this did roughly the same thing as a modern vent for the time, with the downside that it could be easily accidently removed
From what I've heard about alcohol making especially in the medieval era is that despite the fact boiling and fermenting does kill germs doesn't make the alcohol they drank completely safe either because stuff like mold can still grow in it especially if they ferment it to long in some old barrel they been reusing and likely never cleaning. So a mead like this probably makes plenty of sense since it will still be alcoholic but less likely to have something that slopped into it that would ruin the taste. It's one of the big reasons why you sterilize bottles for home brewing since it's not the germs that survive the process it's a lot of molds that can survive during the fermentation that will ruin the taste of the alcohol.
I have made ancient Finnish beer called sahti. It takes 1,5 weeks to mature and because the yeast is alive, it's drinkable for 3 weeks. At the start it's about 6-9%abv with a sweet taste and the end around 14-18%. After that the yeast has eaten all the sugars and it becomes too bitter. I think it might get alcoholic faster without refrigeration, so a week sounds possible
I did my final collage paper on Tolkiens Beowulf and its impact on fantasy. I use to read it on the way to classes back in highschool I still have my copy somewhere
Helsreach. 2 days.
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Love to see more people reacting to Tasting History
Tasting History is an excellent channel. As noted in the video, Max is generally quite particular about getting pronunciation right and will often go to more fluent (native if he can find them) speakers for help. He does come back to the mead and you should also check out his two videos on garum.
Didn't expect you to react to Tasting History! You should definitely watch more.
The viking heart video was the follow up to this one. The mead was definitely different 6 months down the road.
And Max will be making another mead video in the near future.
Big fan of max Miller and his content. I haven't seen your reaction yet but even if you choose not to continue the reactions to him or trying to make his recipes; he's just a good casual watch I recommend
"what would they do for that [using an airlock] in the middle ages?"
Generally, a cloth or piece of fabric, sometimes just draped but often tied down to the fermenting vessel with twine. Sometimes also just hay, depending on the region.
Honestly, one of my favourite channels
its covered in another brewing video of his, they would usually lay a cloth over the opening of a vessel, this did roughly the same thing as a modern vent for the time, with the downside that it could be easily accidently removed
finally, i am so happy to see you reacting to tasting history! please check out this channel more if you like!
From what I've heard about alcohol making especially in the medieval era is that despite the fact boiling and fermenting does kill germs doesn't make the alcohol they drank completely safe either because stuff like mold can still grow in it especially if they ferment it to long in some old barrel they been reusing and likely never cleaning. So a mead like this probably makes plenty of sense since it will still be alcoholic but less likely to have something that slopped into it that would ruin the taste. It's one of the big reasons why you sterilize bottles for home brewing since it's not the germs that survive the process it's a lot of molds that can survive during the fermentation that will ruin the taste of the alcohol.
New haircut, fire.
Reacting to Max, fire.
I have made ancient Finnish beer called sahti. It takes 1,5 weeks to mature and because the yeast is alive, it's drinkable for 3 weeks. At the start it's about 6-9%abv with a sweet taste and the end around 14-18%. After that the yeast has eaten all the sugars and it becomes too bitter. I think it might get alcoholic faster without refrigeration, so a week sounds possible
I did my final collage paper on Tolkiens Beowulf and its impact on fantasy. I use to read it on the way to classes back in highschool I still have my copy somewhere
For reference, my own meads ferment for about 4 weeks and age for a month or more after.
The alcohol content would be around 7% or so ABV after 5 days
Love that your watching tasting history hope you watch more
MAX! I love Max, he's amazing.
Okay, guess I missed this one. I do like the Tasting History channel.
It was probably just an alternative to water. As you said water wasn’t exactly safe.
Anglo Saxon mead is really nice, Viking is something you do not who you are.
Where is geography now
Please watch rise of the ottomans kings and generals
hey brother could you pause a little bit less? your channel so you do as you please tou obviously have no need to listen to me but just a request
Dude, you go on too much.
who asked