Nice! Can juniper be grown from cuttings?

Do you clean the treys after extrating honey?

Try scraping the wood of the upper frame 3 sides before you scrape off the wax caps, But it's lovely to see what can then become honey in a jar or mead that runs down the throat. Try flavoring with lingonberries, the girls usually love ;) alla fall min mjöd här i norra Sweden

The rounded recess appears to be for scraping the outside of the bucket lip allowing for the lip seal.

APÉRO!

While I agree that a yield of 30lb of honey per hive is low and not sustainable for a business, 300lb per hive is exceptionally high estimate and *almost unattainable. Also Im curious about your process of scrapping all of the comb. As it takes about 8lb of nectar to make 1lb of wax, youre really setting yourselves back by not allowing the bees to reuse the comb (yes I understand the regulations but its very unfortunate). Since youre scrapping all of the wax anyway, I believe you would be better off using a honey/wax seperator and just scraping all of the comb off of the frame from the get go. The extractor in this case is just an unnecessary step

Awesome job, I’ll wait for the first harvest video sometime around 2085! On a serious note, I was wondering if maybe another interesting experiment would be to feed the berries to free range chickens and see if junipers fill their yard

This is so fun, I like you guys

Juniper grows like a weed and is super invasive, please be careful... they also suck the water table down, which can really affect a mountains ecology

why can't you cultivate junipers for the berries? considering that they grow easily in the wild and they are grown quite a lot in landscaping

Juniper is dead easy to propagate by rooting cuttings Doing so will save you years of waiting for seed grown plants to begin fruiting

🇦🇺 bundamba4304Australia 🇦🇺 hay brother.. Tnb here in beautiful Australia 🇦🇺 our local native plants 🪴 there seeds need bush fires 🔥 2 start the process of life.. grab some leaves 🍃 & twigs n shit.. burn them with a tray of water 💧 in with a smoker boxs... u need 2 smoke the water 💧 as 2 germ-a-nate the seeds... try it.. any-a-ways God Bless brother 🙏 Tnb from beautiful bundamba Australia 🇦🇺 4304...

Very enjoyable watch! easy to follow and your personalities are super engaging, can't wait to see the channel blow up

Extremely beautiful location. For the amount of wax you’re dealing with you might consider doing it with a solar melting setup. Slower obviously but much cleaner no hassle. Basically just build a box with a sloping interior, paint it black, dump the wax in and cover with an old window. Lots of videos out there on it. If you stay with your current method one tip is to put a window screen mesh in the drain pipe on the inside to keep a lot of the slum gum in the drum. Experimenting is usually the most fun of a project 😂 Good luck on all your future endeavors!

Hello from Pennsylvania in the states. Really enjoyed the video. As a beekeeper I thought I would share some information that you might find useful. The difference between capped and uncapped honey is the moisture content. The bees dry the honey to a water content of around 17% or lower and then cap it. Capped honey will no longer support any bacteria or other organisms so it does not ferment and is why they have found honey in Egyptian tomb that was still good. Honey that is uncapped has a higher water content and can ferment. The common way to deal with uncapped honey is to mix it with capped honey to mitigate the moisture or beekeepers will use dehumidifiers to dry the honey either in the bucket or in the comb prior to extraction. Running the uncapping knife over the uncapped cells really has no advantage at all. It would probably be faster actually to use a bread knife to do the uncapping. It seems like using the heated knife you’re going much deeper into the comb than necessary which means a lot more honey in the uncapping tank and ultimately gets trapped in the wax. You’d be surprised how much honey you loose in the wax that gets leached out in the rendering process. As to the allergic reaction, I assume there is heat involved in the mead making process. Once honey gets to 110 degrees it starts to kill off everything beneficial in the honey. I do not remember the amount of time but it’s relatively short time frame that the honey is basically turned into just sugar water. That is probably why you have no reaction once it is in the mead state.

Hey, can I use my batch of traditional mead (aging in secondary) to fill the headspace in the fruit mead batches that I'll be racking in a couple of days? I can't buy new jars as they are top expensive in my country :)

Haha Is that mustache even legal sir? Yea I was reading about a wine brew store owner that died in Canada because the CO2 given off from fermentation. Not something you think about often but at scale, definitely a risk to factor into your processes.

I am yr 115

I also want to build a smokehouse! But I live In an apartment!😅 And btw, Juniper Is an amazing wood to use If you plan to smoke wild meat, It´s a realy common thing to use in Sweden when cooking/smoking wild meats or fish!

Is your dog a Irish wolf hound

Great to see getting it done and having fun at it. 👍

Greetings Esquimalt, Thanks for showing this process. I've been buying honey from same source for 3 or 4 years now and I've always asked for honey that is high in pollen because I always thought that protein-rich pollen is good source of nutrients for the yeast. My mead takes approx 150 days to ferment at room temperature, even the 0,5 L test batches. Recently I started to wonder if I should ask for more clear honey. Do you ferment all the honey from the harvest or just the clear part? Cheers

Awesome video. Keep em coming!

Last week I made an oleo from a fruit called Oroblanco and made a tonic soda out of it. Was very refreshing. I used only peels, but added bitters from another source later to balance sweetness. I'll give it another go with the pith to see how it compares.

no air getting in the line is causing that leak sry bud, the seal is not doing its job properly on the fill nozzle. if you take the nozzle apart there should be some seals or orings in there.

The intermission does show up on streaming!

Good going Esquimalt! Trying to figure out a base-mead recipe for vermouth/aperitif also here in Finland. One day doing what you do now. Have a nice day, Janne

That’s what I call a great video- interesting, informative and very well presented - so I REALLY hope you make more because I LOVE vermouth! Where I live unfortunately, there aren’t many (affordable) vermouths available to buy, so I’ve started making my own - some batches have been amazing, others have been kind kind of bleah, so I’d love some tips from a professional, ie how much wormwood is too much? The best extraction methods for various commonly used botanicals? what are some less usual botanicals? fortifying, ageing and storing vermouth?

Thanks so much for creating Esquimalt vermouths (and this new informative youtube channel)! I'm in a constant crusade to convince people to drink more vermouth at my bar and new home bar, and your products help tremendously with the cause. 50/50 Martini with Esquimalt Dry ***Chefs Kiss*** Keep doing what you're doing!

My first experience with vermouth was adding a couple spoons to an Italian sugar cookie dough my mom had learned to make from one of her old boyfriends mom. I was quite young and all I knew was it made the cookies amazing. Many years later I began drinking vermouth in Negronis and other cocktails and was hooked after opening a superb bottle of Cochi. I’ve really enjoyed your vermouths and all the others made in BC. Thanks for the brief history!!

Vermouth is in my fridge, for no more than three months and blanketed with CO2 on top. Amaro is on my shelf indefinitely and treated like a spirit. How should I store my vermouth amaro (Cocchi eg.)?

Victoria Virtual Gin Lovers Society here. Very excited for your new channel, can't wait to learn more about these amazing products. 🍸 My first vermouth was in a martini, which is still my go to way to drink it. I'm stoked to find out how else I can pair aperitif wines. 🙂