*Stop telling me to soak my barrels. We soaked these for a full month before using them- I am not exaggerating. They leaked anyway.* The Elder Scrolls Cookbook: amzn.to/3XJN3MC All In One Home Beer Brewing Mash and Boil Device: amzn.to/3HA52PV Brewing Airlock Kit: amzn.to/3ja70gq Oak Aging Barrels: amzn.to/3XHYHHN Kitchen Funnel: amzn.to/3wvQbiS Hydrometer: amzn.to/3ZZy4zD Glass Cylinders: amzn.to/3wyXNBo Kveik Brewing Yeast: amzn.to/3WKmzci Culinary Lavender: amzn.to/3Y1p3Eh Dried Rose Hips: amzn.to/3HE6m4m The “good” cinnamon sticks: amzn.to/3Ra8xzD Juniper Berries: amzn.to/3XL4MTC Dried Yarrow: amzn.to/3HAdoHe Dried Hibiscus: amzn.to/3JnNaJq Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW Drinks from Skyrim: kzbin.info/www/bejne/r3KuhJlsft-hisU A drink for vikings?: kzbin.info/www/bejne/aXmkoHuKlJ2EirM Viking Beer & Mead: kzbin.info/www/bejne/bGeymqSiar-Smqc
@Goobagoo Жыл бұрын
Dude I was looking up a recipe for my dnd campaign and you just posted the exact recipe. I owe you bro fr
@michaelalden5119 Жыл бұрын
Give us a HTD on making beer that would be awesome !
@davidmathieson8661 Жыл бұрын
There is a company who makes Skooma themed absinthe...definitely need to see that on the show
@imightbebiased9311 Жыл бұрын
I used to be a brewer until I took an arrowroot to the mead.
@sugarp1e174 Жыл бұрын
I do! Do the rest of the drinks next time! XD
@MTG_Scribe Жыл бұрын
"You're kidding yourself if you think you have data. All you have is noise." is an all-time HTD quote.
@nw1317 Жыл бұрын
^^^this. That quote was something I wish I could impress on SOOOO many people
@imrahil_327 Жыл бұрын
100% agree
@catnerdadrian7601 Жыл бұрын
Cyberpunk Greg after destroying a bunch of servers that were collecting personal data
@IAMDARTHVADERBITCH Жыл бұрын
I used to work at a brewery/meadery/winery/distillery, and we used to be suuuuuper specific with everything but that was commercial and whatnot. Then when home brewing that kind of went waaaaay down😂
@prisoner6266 Жыл бұрын
First truth of engineering, that. Wish so many more people knew about that.
@Emberheart_ Жыл бұрын
Blackbriar mead, in a cut quest that's still in the game files, had salt as a secret ingredient! The purpose was supposedly that the customer drank the mead, unknowingly got more thirsty and drank more mead until being so drunk they'd not notice their thirst. It was all some sneaky way for the criminal Blackbriar family to sell more mead.
@TheMaritimeHorror Жыл бұрын
I always imagine that blackbriar mead must not taste great. Simply because I totally believe the Blackbriars would cut it with fillers to just get more volume out of brews.
@nathanwood3860 Жыл бұрын
Quantity over quality just like McDonald's lol
@firestorm165 Жыл бұрын
This does not surprise me
@soap9277 Жыл бұрын
Ah, the old speakeasy method
@tfordham13 Жыл бұрын
And the blue one
@Funct Жыл бұрын
I'm obsessed with Greg discussing the "cardamom" so extensively that it just could not be edited around. I guffawed every time the captions read him.
@perhapsyes2493 Жыл бұрын
Edit- was wrong; It's not so weird, a big part of Europe calls it that. Kardemom (NL), Kardamom (DE), Cardamome (FR), Cardamomo (PT)
@DexterBelgium Жыл бұрын
@@perhapsyes2493 Kardemom is not the same as "kruidnagel" (nl) (cloves). It is close enough one could stand in for the other in a pinch, but they're not the same, and we Europeans wouldn't call cloves cardemom if we can help it 😉
@perhapsyes2493 Жыл бұрын
@@DexterBelgium Oh wait, he was actually referring to cloves? Then I completely missed the context in the first comment, hah. Will probably delete cause it's just wrong. :) Was mostly just listening to the episode so I guessed it was because he was referring it to it in a weird way or something, like saying "Aluminum" somewhere in Europe.
@IAMDARTHVADERBITCH Жыл бұрын
I'm laughing my ass off
@gormster Жыл бұрын
@@perhapsyes2493 oh he is saying it weird, he’s just _also_ wrong
@fcon2123 Жыл бұрын
As someone who's made mead several times, I can tell you that they taste best after being aged a year. Yes, they're drinkable after 3-4 months, but I beg you to let them sit just a bit longer. It's unreal how much the taste refines and improves. Also, use a wine yeast - Lalvin 71b is my favorite. It can take the ABV up like 14% if the conditions are right! Ale yeasts won't really take it beyond 6-7%. Once made a blueberry mead that was delicious AND gave you a noticeable buzz after just 1 glass.
@kyleunderwood1789 Жыл бұрын
The exception to this is short mead/hydromels, though that's obviously not what's being made here. There is some evidence that historic meads were brewed to a lower ABV and were served younger with some carbonation. Modern meads are made with carefully selected yeast strains and better sanitation/techniques, so we can brew reliably stronger meads and age them without ill effect.
@Pseud0nymTXT Жыл бұрын
do you also back sweeten the mead?
@kyleunderwood1789 Жыл бұрын
@@Pseud0nymTXT A lot of people backsweeten to taste, though I prefer a drier finish on most of mine. First, if you're bottling and carbonating your mead, you need to make sure to use a bottle that can handle the pressure. Beer bottles are generally fine, but you need to be more selective if you use wine bottles. Champagne bottles use thicker glass and more secure corks when compared to a bordeaux bottle. If you have any yeast left in the mead, it will try to ferment any residual sugar. The expected ABV of a yeast is a guideline, but they will routinely outperform if given half a chance. Leaving a mead until it is not actively fermenting is not enough - the yeast is merely hibernating until you feed it again. To backsweeten safely and avoid broken bottles/cleaning your ceiling there are a few proven methods. 1) You can sweeten at the table when you serve the mead. 2) You can add unfermentable sugars (e.g., lactose or xylitol) though you should keep in mind that these can have off flavors and/or cause adverse effects in some people. 3) You can stabilize the mead with K-meta and K-sorbate and add whatever sweetener you want afterwards. 4) You could filter the mead, but filtration is prohibitively expensive.
@derricksmith6573 Жыл бұрын
I fast age my meads by carbonating in corny kegs. Bubble co2 through the mead for even an hour and the fusels get bubbled out. I do this when I mess up and get low on mead. I also age in corny kegs.
@fcon2123 Жыл бұрын
@@Pseud0nymTXT Yep, I'll back sweeten if needed.
@eatdoomsday Жыл бұрын
I noticed a misstake, in game the bees at goldenglow have a lot of mountain flowers to make honey from, but the ones around honningbrew meadery would have a lot more lavander and tundra cotton to make it, this would make a big difference in taste. Honey isn't 'just honey'
@eerreerr497 Жыл бұрын
I see where ya comin from, but i dont think he remembers much from the game sadly
@orygarmy8560 Жыл бұрын
Golden glow never made mead they only produced honey and supplied honningbrew and blackbriar so the honey is the same
@eerreerr497 Жыл бұрын
@@orygarmy8560 yee 💕 thats what doomsday was sayin too We all agree goldenglow produces honey Doom was just mentioning that the honey the bees do produce in golden; they harvest from lavender flowers, mountain, ect 😄 Theres sooooooo many different kinds of honey irl! Hundreds! So just some overall honey probably wont BEE as special as bees that were in field's and field's of wildflowers💕 Anyway, SKYRIM FOR THE W!!!!! Hello fello dovahs if youre reading this! And fk Ancano!
@MorbidAnimosity Жыл бұрын
Yknow like - in general never really thought about the fact that would impact mead, different honey from different flowers. Seems obvious in retrospect but 😅 (seriously anyone who hasnt, try some local different varieties of honey at some point)
@LordAzathoth Жыл бұрын
Speaking from 5 years of brewing mead: I have yet to make 2 batches of mead with different honeys that noticeably tasted different. Granted, i make batches at 13+%ABV with Lavlin EC 1118(champagne yeast) and KV 1116 With my method, the flower nectar profiles from the honey get lost in fermentation. I would like to discover how to bring out those different flower nectar profiles however. I feel like I would need to use bread or ale yeast to preserve those profiles.
@Swordandsteel Жыл бұрын
As someone who has over 2600 hours in Skyrim, and makes mead on the side. I’ve never clicked on a video faster
@abcdefghijk123456100 Жыл бұрын
Only 2600 hours?
@The_1n_only Жыл бұрын
Brooo same !
@shuttlevfx1519 Жыл бұрын
@abcdefghijk123456100 this ain't a competition 😂
@Snakekitty94 Жыл бұрын
I also made mead, oh boy it gets sour quick. I let it age for like 6 months and oof dah don't do that.
@fordcapri6288 Жыл бұрын
Were you disappointed? Strange not to rack a mead, and drink it with the dead yeast (lees) in it
@grammar_antifa Жыл бұрын
A few notes from someone who's made mead before and researched it a lot: Normally (in modern times) you wouldn't ferment in a barrel. You ferment in glass carboys or plastic buckets and optionally age in or with some wood. It's just way more convenient. These barrels are a novelty I wouldn't ever bother with. We usually use wine yeasts, though kveik isn't a bad choice especially if you don't want to deal with trying to keep its temperature in a specific range (the kveik may have contributed to the citrusy notes Greg got). We also normally add some additional nutrients for the yeast. Honey doesn't contain much nitrogen and if the yeast don't have enough you can get off flavors. Lastly, it tends to get way better with age. Home brewing and mead and wine making is a deep rabbit hole. You can make so many things that aren't really available commercially.
@saddletramp1979 Жыл бұрын
I think they were trying to copy the old ways, who know how they really did it.
@GreenWitch1 Жыл бұрын
You are correct! Those barrels are silly. We generally use wood chips or spirals in secondary. If anyone is interested in learning more about mead making head on over to Man Made Mead. He’s approaching 300 meads.
@dkrol997 Жыл бұрын
Sooo when you gonna start making videos so we can follow along 😂
@GreenWitch1 Жыл бұрын
@@dkrol997 Plenty of content on KZbin on this subject!
@Amartin-mu6oj Жыл бұрын
Tbf, I'm sure he's he's perfectly aware of this. This is a video about recreating skyrim drinks, not demonstrating the modern methods used for making mead. They probably used barrels in skyrim.
@n0isyturtle Жыл бұрын
I'd love to see an episode focusing on uncommon/weird bottles that are only used in a handful of drinks, and seeing if you could expand the use of them.
@ultimateninjaboi Жыл бұрын
As someone whos been making mead/cider for a little bit now, its actually really nice to see the not-so-glamorous beginnings here. I think everyone whos ever tried their hands at homebrewing has fucked something up, or had some kind of problem. So its really nice to see the same happening here, especially for the people who might be wanting to start, so they wont get discouraged if its not seamless for them right away.
@dylanlaughlin6715 Жыл бұрын
Could not agree more. My first batchs of cider and mead were complete disasters, with slight improvements every batch. I've been home brewing for about 18 months now, and I am just starting to see the fruits of my efforts.
@7thBatallion Жыл бұрын
My first batch got forgotten for a year. It was…strong. Like grain alcohol strong.
@sgtstr3am785 Жыл бұрын
My first batch of a pear "wine"... Yikes is enough. Lessons learned 😂
@skylarkeighley2369 Жыл бұрын
It's a true art that takes years to perfect
@xJadeWolfxx11 ай бұрын
A friend and I made mead for my 21st birthday (as in we started before 21 happened and drank on 21) and I think we ended up with something closer to moonshine, the shit was so strong and very cough syrupy. I'm tempted to try again 11 years later now but I'm running out of space in my house for these kinds of projects lmao.
@ScaryMeadow Жыл бұрын
8:48 the little ʰᵒⁿᵉʸ got me. From my research (as a Norwegian, but not historian), any of the following would be historically appropriate to add to your mead, as we know vikings had access to them: Hops (very common), cinnamon, cloves, ginger, cardamom, blue*, elder, rasp, cloud, straw, goose and lingon berries, juniper and cherry, apples (another common one), yarrow, mint and nutmeg. *keep in mind that Norwegian blueberries come from a different plant than what you usually think of as blueberries in America
@artonion420 Жыл бұрын
I think Americans call our blueberries billberries!
@ScaryMeadow Жыл бұрын
@@artonion420 Cheers!
@locoben400 Жыл бұрын
What's cloud?
@That-Dude Жыл бұрын
@@locoben400 We don't really have cloud berries here in the US because they aren't widely cultivated. If you live in a northern state you could potentially find them growing wild in a mountainous area.
@ScaryMeadow Жыл бұрын
@@locoben400 Cloudberry/nordic berry (rubus chamaemorus) or multe in Norwegian. People love picking them in the wild as a hobby, and it's seen as a thoughtful gift to share your spoils with friends and relatives.
@HOSER922 Жыл бұрын
The mead quest was part of the Thieves' Guild line. Maven Black-Briar, who is basically a mob boss, wants you to sabotage her competitor, Honningbrew, so she can enact a hostile takeover. You can't really choose a side without just... not continuing the quest line, but the guy who runs Honningbrew has basically enslaved his only employee, so they try to make you feel better about ending his career and getting him thrown in prison that way. Edit: As someone in the comments eluded to, there is also an insane wizard secretly living in a cave underneath the Honningbrew Meadery who is planning on destroying Whiterun with an army of mutated skeevers who you have to deal with during the sabotage.
@morrigankasa570 Жыл бұрын
I have never done the Thieves Guild Questline in my countless playthroughs of Skyrim. I absolutely refuse to ever do it!
@JarlAmbition Жыл бұрын
@@morrigankasa570 you’re missing one of the best quest lines in the game
@nocturneraider Жыл бұрын
Let's not forget the skeever issue also
@morrigankasa570 Жыл бұрын
@@JarlAmbition Not to me, same for Oblivion. I don't like Pickpocketing or Thievery things!
@Janoha17 Жыл бұрын
Though with the power of mods, it is possible to stick it to Maven and keep Honningbrew in business.
@robertakridge9779 Жыл бұрын
Greg the barrel is for secondary ferment. You make the Mead in a primary allow it to ferment, then siphon the Mead off of the settlement on the bottom then transfer it to the barrel. It will be clearer and probably taste alot better. You basic drank Mead with all the settlements mixed back in.
@m_6866 Жыл бұрын
When I saw a lack of 5 gallon buckets, I knew he was going to drink the mud (Lees). How it came out as a positive review makes me think he was hiding the bad taste. My friends that got really into mead making let me try their mud/fruit mix leftover AFTER it settled a little (didn't really help) and it is not something someone should enjoy and is definitely not a representation of what the finished product could be. If done with experience, Lees can be nutty in wine, but if its just typical mead yeast then its pretty bad considering how the mead could/should taste.
@AlbeeSoaring Жыл бұрын
Bingo. I was going to say the same thing. They were drinking off the yeast cake from that barrel..lol
@robertakridge9779 Жыл бұрын
@@AlbeeSoaring for sure I was smacking my forehead! I did the same thing my first time. But putting in that extra effort really makes a difference.
@robertakridge9779 Жыл бұрын
@M _ definitely. It's not a big deal if you leave the Lee's in for a short period of time. But after awhile the Lee's will turn your mead. But over the years I have made mead I learned taking all the steps just makes your mead better.
@MileHighGrowler Жыл бұрын
Definitely my initial thought, too, as a long-time beer brewer. It'll clear up eventually, but moving the barrel a lot it was surely mixed in pretty well with the mead at that point. Secondary always (of course I got lazy over the years and just made my kegs the secondary, but the point still stands).
@sammulhall Жыл бұрын
The Black-Briars are pretty explicitly not the good guys. However, we do work with them in the Thieves Guild and Dark Brotherhood quest-lines. The competition between the two Brewers you were thinking of was a Thieves Guild quest in which you poison a batch of Honningbrew mead so that the meadery closes and the Black-Briars can open another branch next to Whiterun.
@hambor12 Жыл бұрын
You basically make Honningbrew Meadery fail a government health inspection through poisoning a visiting city guard captain to have the owner arrested and replaced with someone in the pocket of their direct competitor Granted had they hired someone legit to actually inspect the place they would've been shut down on account of rats and also a decrepit hobo commanding said rats right by the stills and cold storage
@Nverinder716 Жыл бұрын
Made my first mead because of Skyrim, and made the Juniper infused batch from Helgen as well. Turned out hot as dragon’s breath, almost 19%ABV. I have one bottle left from the original batch and I believe it’ll be 10 years old this year!!
@starlight4649 Жыл бұрын
I started brewing when I was 19. I got a little crazy with the yeast. Apparently the wine yeast I got was a beast that could occasionally get to 22%, and I was a heavy sugar pour Made an apple country wine that I drank on my 21st. Had to take it like shots it was so strong, even after aging for like a year at that point. Ended up pouring it back into the jug, adding more apple juice and 2 shots of fireball to the gallon until it was a gallon and a half, finally made it drinkable in regular portions.
@futuregenesis97 Жыл бұрын
Can I have it?
@paladonis Жыл бұрын
The macaroni stick sorta makes sense as I have read stories about how there were stir sticks that were handed down from father to son to make mead. Since Vikings, and pretty much all cultures, had no idea what Yeast was, they learned what plants, fruits, flowers, etc would cause that fermentation. Hence the neat thing about Juniper berries. They can appear with a white coating, which is sort of considered to be wild yeast. Hence why you might hear the mention of Juniper berry and mead mentioned together often. Fun episode as always! Love to see more stuff like this!
@nomorenames7323 Жыл бұрын
I’m so proud of you Greg. Mead is one of the most magical things you can make. The relative ease compared to beer or wine is amazing, and it ages so beautifully. P.S. I would LOVE to see you make beer.
@Kanola_ Жыл бұрын
There's also a Honningbrew recipe you can find in game that's basically the same recipe as the quick mead but with cinnamon sticks and unsweetened Apple Juice instead of water and it's also quite good. It tastes a lot like an alcoholic version of American "apple cider" especially when warmed up. (Not to be confused with hard cider)
@gormster Жыл бұрын
fun fact: A mead made with apple juice instead of water is called a cyser, and a mead made with wort (unfermented beer) instead of water is called a braggot.
@HandsWithLegs Жыл бұрын
I would absolutely love an episode on cider making! One of my childhood favorite holiday drinks is a soft cider where you simmer it with cinnamon and an orange stuck full of cloves, and it would be really interesting to see how Greg approaches that as a hard cider
@RunFanatic Жыл бұрын
He'd really love the cardamom notes in it.
@hobbitguy1420 Жыл бұрын
Safety note: If you backsweeten before bottling for storage, you may want to pasteurize your brews to make sure your bottles don't explode on the shelf!
@Sardit Жыл бұрын
if you don't pasteurise, you'll be adding carbondioxide to your mead, and it will turn fizzy like a beer, or if you add enough sugar etc. potentially blow your bottles
@hunterwallace9551 Жыл бұрын
You can also add bentonite clay or a stabilizer to kill the yeast so you can backsweeten safley
@Chevsilverado5 ай бұрын
@@hunterwallace9551bentonite clay isn’t really a good way to kill yeast though. You can use bentonite in combination with a long cold crash to hopefully remove the yeast but still, there’s gonna be some alive in the sludge at the bottom. Personally I use bentonite, wine stabilizers, then a cold crash. Perfectly clear mead and no chance of blowing bottles. Either that or use erythritol. If you just want a bit of sweetness it tastes exactly the same as sugar and you don’t have to pasteurize at all. You can use it sweeten while easily carbonating a dry mead too. Add erythritol and your bottle priming sugar before bottling and you have easy sweet carbonated mead.
@marissashea5103 Жыл бұрын
I appreciate so much that he shook and rinsed rhe rest of the honey. I HATTTTEE when cooking shows don't scrape their bowls when they pour lmao it was like soothing my brain so see him use every drop of honey
@sasavj14 Жыл бұрын
Not sure if someone else has mentioned but rosehips are essentially the fruiting body's of roses. They may taste similar to the flowers but they are a different thing with a distinct taste! I highly recommend messing about with homemade rosehip cordials/syrups to get a better idea of the flavour because its amazing!
@bradsimpson87242 ай бұрын
I used rosehips, hibiscus, and rosewater to make a floral 2:1 syrup that I used for a few different things, notably a mint julep. With a good bourbon, like Angel's Envy, it was divine.
@MrFlam1ng Жыл бұрын
The fallout cookbook has a lot of cocktail recipes and nuka cola recipes. They would be cool to make for an episode.
@Scoots_McGee Жыл бұрын
He already has an episode on nuka cola variants, check it out
@MrBlasz Жыл бұрын
Yeah and he made sasperial, not sure how to spell that, root beer from fallout as well
@ryanahr2267 Жыл бұрын
...Fallout cookbook? How did I not know this existed? Shit, I'm off to Google.
@KassFireborn Жыл бұрын
I feel obligated to cross-pollinate here and mention MisoHungrie, who's kinda made reviewing tie-in cookbooks his Thing. The Fallout one is by all accounts pretty solid. ETA: I misspelled his name. Shame on me, shame on my cow.
@coopernichols4275 Жыл бұрын
Your advice to backsweeten the mead has a caveat: the addition of new sugar will kick fermentation back into gear, so if the mead is backsweetened and then bottled/kegged/stored airtight however else, you are at high risk of causing an explosion. A small addition of sugar is called bottle conditioning when it is used to cause enough fermentation to carbonate the drink. This is how almost all homebrewers and even some commercial breweries bottle carbonate. Backsweetening an airtight product that still has viable yeast is NEVER advised, and exploding bottles can cause huge messes, not to mention injury.
@Patrick-it8nk Жыл бұрын
I had done this, inadvertently learning what "step feeding" was, and ended up with an unintentionally fairly high alcohol apple cyser 🤣It was delicious, but I had to make sure to warn folk before they had any.
@lazarabach4264 Жыл бұрын
question because i want to get into mead making, but would adding potassium sorbate before backsweetening stop the fermentation process and eliminate the explosion situation?
@wea69420 Жыл бұрын
@@lazarabach4264 you could just heat it up gently to kill off the yeast. I dunno about the potassium sorbate method, but "cooking" your product is a very common way of stopping fermentation for sweet drinks.
@SynchronizorVideos Жыл бұрын
@@lazarabach4264If you’re trying to make higher-proof stuff, another easy way to kill off yeast is to simply add more alcohol. Adding a neutral high-alcohol spirit (Everclear works great since it’s basically straight ethanol) and bringing the ABV up into the high teens will generally kill off all the little critters (exact threshold depends on the yeast you’re using), and then you can add/retain sugar without worrying about further fermentation. This is how port wine is made.
@Turkeysammich3000 Жыл бұрын
I made “mead” once, with a beer making kit I got one Christmas, instead of the included stuff in the kit, I used something called Michele’s Honey Creme syrup, and after 6 months, what it made was the best tasting drink ever.
@skinnyjeanis7177 Жыл бұрын
I'd love to see your interpretations of the beers from Deep Rock Galactic. They have a pretty wide range of stuff.
@eosborne6495 Жыл бұрын
Awesome! I have my second batch of mead aging now. One thing you should try next time is brewing in a simple plastic or glass container for the first few weeks and THEN siphoning to an aging vessel. That gets the mead off the dead yeast and tames some of the funk and reduces the cloudiness. The Compleat Meadmaker by Ken Schramm is a good resource. Very excited for more HTD home brewing content!
@AuronJ Жыл бұрын
Love this episode, Mead is really easy to make and very good. One thing to remember is that if your mead tastes really harsh after fermentation don't worry it will mellow out drastically in the bottle as it ages. Many mead makers don't touch their mead until it has been in the bottle for 6 months or a year. Also any mead you have had that is sweet is probably backsweetened. You could add extra honey on the front end, but its easier and more exact to add it after fermentation is done. Last thing is to not worry too much about your fermentation, mead tends to be pretty forgiving about most things and is pretty hard to mess up.
@EnderDBD Жыл бұрын
I'm 19, not even old enough to drink, yet it's so fun to watch this channel l, idk why
@andrewmartinez1514 Жыл бұрын
If you continue to homebrew, I recommend waiting for your sample to cool down before taking the specific gravity measurement. Or atleast record the temp for more accurate results. You have all the equipment to get fairly clean mead, you just gotta rack it atleast once after primary. You can leave everything in primary when it comes to beer but because wines take longer to age you gotta rack em off the sediment for a cleaner flavor profile
@OdinOfficialEmcee Жыл бұрын
I would love to see you do more brewing! Please do that. Personally, I would like to see a farmhouse ale style and experimentation with different beer styles. It would also be cool to see you collaborate with the folks at Whiskey Tribe and try your hand at distilling. Maybe even a Rum?
@mikeshomestead9411 Жыл бұрын
Maybe follow some channels that know something about brewing.
@epsi9923 Жыл бұрын
@@mikeshomestead9411 It was asked up front in this episode when showing the new machine: "Would you like to see How To Drink do some brewing? Let me know!" Why be like this?
@mikeshomestead9411 Жыл бұрын
@@epsi9923 because I saw a lot of misinformation here. There are plenty of good home brew channels to follow.
@Ramonatho Жыл бұрын
I would love to see some beer brewing episodes. I know there's a lot out there about brewing already but I would love to see some absolutely crazy beer ideas come to life, like a mojito beer or an aperol spritz beer.
@coopernichols4275 Жыл бұрын
Genus Brewing does really interesting (sometimes over the top) beer recipes. They're a commercial brewery/homebrew shop and AFAIK they usually serve the weird stuff they make in videos.
@agentmanitoba0188 Жыл бұрын
I picked up the cookbook a few years ago and fell in love with making mead because of it. recently tried a year aged blackbriar and definitely suggest halving the clove. Juniper was by far my family and I's favorite!
@nightstar6179 Жыл бұрын
I have that book and the fallout one. They are surprisingly solid recipes
@jaycraw6978 Жыл бұрын
@@nightstar6179 the fallout has some good homestyle American recipes. My family uses it constantly
@jasonruka1665 Жыл бұрын
Nice! I had no idea either book existed… definitely going to get it
@ThallanarRabidtooth Жыл бұрын
I don't know anything about making mead, I haven't even tried it myself IRL. But, I do know a LOT about Skyrim. The quest you were talking about in the video is part of the Thieves Guild questline. You team up with Maven Black-Briar (owner of Black-Briar Meadery) to put a competing meadery out of business (Honningbrew Meadery, owned by Sabjorn). To achieve this, you are to show up as a pest exterminator to remove Skeevers (Giant rats basically) from the meadery's basement and the tunnels they've created underneath. These tunnels lead to the boilery house where the mead is made. The clever part is that the owner of Honningbrew Meadery gives you the rat poison to exterminate the pests, in addition to dumping the poison into one of the brewing vats. The captain of the guard shows up to try a tasting of Honningbrew Mead and is poisoned as a result, which results in Sabjorn being arrested, and his assistant (whom is secretly aligned with Black-Briar Meadery) takes ownership, effectively putting Black-Briar Meadery's main competitor both out of business, and gaining Maven a new store to increase profits. Also, Skyrim is home to a lot of different landscapes and climates. It's not all just snowy wasteland. There's marshes, mountains, forests and plains. Each main city, and even their smaller villages and towns will have different ways of making mead and different ingredients that are available. Honningbrew uses lavender because there's a lot of lavender naturally growing in the area. Black-Briar does not use lavender because none grows in the area where it is produced. Even towns in the same region will have different tasting meads due to how the craft is taught, mostly from father to son, and so on. Recipes were likely rarely ever written down, and measurements for the ingredients were done by hand or by eye instead of using dedicated measuring tools. Sorry for the giant essay, but I thought I'd just mention those two things because I don't see anyone else here talking about it.
@theonlykinkyjesus Жыл бұрын
I've been making mead for 14 years, and we actually use poland spring for brewing... it's not because it's special but rather it is consistent. Works great
@cam4636 Жыл бұрын
I'd love seeing a "types of cider" episode in the future, like apple, cherry, peach...something wild...
@seantron5687 Жыл бұрын
Apple jack!!
@ShroomSnip3r Жыл бұрын
Pear wine!? Rustic pear wine!?!
@Max77Prime Жыл бұрын
Pls no we dont wand that pseudogood stuff
@inserttitlehere9713 Жыл бұрын
@@Max77Prime Cry a river.
@R.J._Lewis Жыл бұрын
I'd love to see you make beers and wines occasionally. I think it would have to be something interesting though, like an apricot wine or cranberry wine, or a heather and gorse beer. Anything that would add to the knowledge of beer and wine without being a repeat that's been done thousands of times.
@marka4891 Жыл бұрын
If you'd like to try your hand at making mead, in addition to what Greg does here, there's a recipe that's been floating around on the internet for years called Joe's Ancient Orange Mead. You do need a couple of specialized things to ferment and bottle it, but it can be made entirely with ingredients from your grocery store. Though it makes a sweeter mead rather than a dry one. It's been a while since I've made any, but it was tasty enough that I after the first gallon-sized batch, I went back and made a five gallon batch. (Also, I've had a fermentation go wrong with a raspberry imperial stout after I bottled it. Let's just say that the term for that is 'bottle bombs' and let you imagine the horrific mess that made.)
@markstaud Жыл бұрын
University me doesn’t understand why I didn’t make this in my room in college. Seems relatively easy and accessible.
@marka4891 Жыл бұрын
@@markstaud Getting busted during room inspections maybe? ;D JAOM is actually really accessible and a nice intro into mead with flavors we tend to like, since plain mead has a flavor most of us aren't familiar with today. It's not bad, IMO, but like many alcoholic beverages you kinda have to train your palette to understand it.
@MattWinkler1 Жыл бұрын
I heartily recommend trying to make a bochet if you're interested in having another go at it! Essentially you caramelize the honey in a big pot for a couple hours (making your house smell delicious) before turning it into mead, has a darker, more complex, toffee sort of flavor, and it's still probably easier to make than any beer. Skål!
@dad_moose Жыл бұрын
that cookbook is legit too. Horker meatloaf came out SO good
@angrystickfig Жыл бұрын
You can make vinegar out of just about any alcohol you ferment, including mead! Might not be on-brand for the channel, but it's really cool to try (and can have incredible results!)
@supermilena2846 Жыл бұрын
And then he can make shrubs with it!
@angrystickfig Жыл бұрын
@@supermilena2846 I'd never heard of a shrub, but now I've got to try one, lol
@XDrSinusX Жыл бұрын
@@angrystickfig if you going to make shrub make sure to use nice vinigar. if you use cheep stuff it will never taste great imo
@angrystickfig Жыл бұрын
@@XDrSinusX I actually happened upon a place yesterday that sells really nice vinegars; I was thinking of picking up either a fig or raspberry vin cotto
@sinned_34 Жыл бұрын
I've been homebrewing beer for a decade now, and I've accidentally made vinegar a handful of times, thanks to failing at sanitizing or old equipment that needed replacing. Unfortunately, I never had need for 23L of vinegar, so it always winds up down the drain when that happens.
@alexwhomst5679 Жыл бұрын
My dad and I tried making these a couple of years ago, and they turned out pretty great (give or take a batch or two)! Highly recommended (especially the Honningbrew mead, it's considered the best in-game for a reason) as something to quaff with others. Good stuff as always!
@andyrobinson6611 Жыл бұрын
I've been a home brewer since the mid 90's. Its a great hobby - part art, part science, and all kinds of room for experimentation. I've also done mead and cider. I heartily support an endeavors into zymurgy Greg!
@stevenford7357 Жыл бұрын
The quick mead goes really well with the Mud crab dip recipe. Tbf there's a lot of good recipes in that book.
@KillerGween Жыл бұрын
A HTD series where you go into different alcohol making methods would be interesting! Maybe make cocktails and recipes using the booze you make, see how they compare to one's made with commercially available alcohol
@GoddessMaeve Жыл бұрын
Yes! This makes me so happy! So glad you made this. I always make the lavender bread for events, and I really want to start making mead to go with it, so this is so helpful
@elricthebald Жыл бұрын
Please be careful with lavender. It works as a laxative. I made lavender mead some time ago and it gave me the runs.
@kupocannon Жыл бұрын
There are loads of brewtube channels that are pretty well dedicated to making mead. Mead is surprisingly simple to make. Be warned, once you start, you will be hooked on the process.
@iondemon Жыл бұрын
Great to see mead being brought into the lime light again. To help with the funky flavor try using fermaid O for yeast nutrient and if you plan on back sweetening below the abv tolerance of your yeast use stabilizers first so the batch doesn’t referment. Food grade buckets will make life much easier before oaking too. Hope you continue your brewing adventures!
@lawngoat933 Жыл бұрын
I got this cookbook for Christmas and my fiancé and I were going to make the mead this weekend, this video’s timing was perfect for us thank you!
@BlkHunterGatherer Жыл бұрын
My wife and I have been making wine, beer, and melomels for a few years so I didn’t learn much about the whole process. I’m still watching this from start to finish just because I enjoy watching your team and you explain things. Great video. I’d like to see how to drink tackle more fermented beverages. I think it’s safe to say there’s a healthy crossover between home craft mixologists and home brewers/winemakers/meadmakers. With your flair for incorporating pop culture into your drinks, there’s a lot of potential content to explore in pop culture themed fermented beverages. And it opens up doors for home fortified wine. I am absolutely confident that you could make some rocking home fortified wines, and I’m very interested in copying whatever you come up with.
@Timberpelt Жыл бұрын
This is a fantastic video. I love the high production quality, the down to earth host, and the crew getting in on the action too. This is a great show, and man... I've been playing skyrim again and once again. I've got a hankering for mead. Gotta try this out sometime! Thank you for the fantastic content! You've earned a sub!
@JK-ig6sk Жыл бұрын
"How thick is my ginger!?" This episode is for the ages, Greg. ALL TIME GREAT.
@BoricuaTaco Жыл бұрын
This episode was awesome, great work as always Greg! I’d love to see HTD delve into the world of home brewing, there’s so much room for creativity and expression in that world and you’re already a creative guy so I’d love to see what you can do. As someone who has to be gluten free I would definitely love to see you do some ciders like you were talking about in this video. Either way, thanks for the content :)
@enormous6108 Жыл бұрын
100%. Yes, let's get a beer/cider/wine/mead making arc!
@drunkenhobo64 Жыл бұрын
25:19 I immediately stopped what I was doing and yelled "NO WAIT!" and went back to check. @How To Drink actually just ate rose hips. PSA to everyone else, don't eat whole rose hips. There's little hairs inside the fruit that will irritate your bowels as they pass through.
@Garry646 Жыл бұрын
My family loves rosehip tea, but I always felt the irritation in my mouth so much that I couldn't enjoy the taste
@I_AmN0mad Жыл бұрын
The frickin cardimum/clove gag during the blackbriar tasting was hilarious. It never stopped being funny, I could pratically hear the outrage while editing. I can't wait to make my own mead!! I'd be interested in a HTD video on your own mead recipe, eventually
@haminacan Жыл бұрын
It's fantastic to see you try new things and you're going to learn so much about brewing and what's important in it. Looking forward to more brewing stuff (and less things like shaking a fermented product in open air, heating honey, etc. These things are not wrong, but generally frowned upon lol)! Very cool episode
@katrichardsonwriter Жыл бұрын
Nicely done! Our first adventure in mead-making was actually cyser: a hard cider made with honey, or mead made with apple juice, if you prefer. It packs a wollop and it usually self-carbonates from the excess fructose in the apple juice.
@garretengland-paine9125 Жыл бұрын
Hope jury duty doesn't keep you away too long. I'm excited about your fan cocktail recipes episode
@MikeDollar Жыл бұрын
Long time listener, first time caller, great episode, picked up the book! Excited to try some!
@damonnin7699 Жыл бұрын
I believe you are to ferment in a different container then transfer to the park Barrel for the woods notes so that you don’t drink the spent yeast which I understand can impart odd flavors. Just a thought. Very entertaining video! I’ll be watching more
@OlinNiord Жыл бұрын
I'm a big fan of dryer meads, they're delicious. It was a huge (very pleasant) surprise the first time I ran into one since up until that point I'd only ever really had really sweet Chaucer's spiced mead around the holidays.
@stevenreynolds8393 Жыл бұрын
This is one of the more interesting videos I've watched. In general, not just your channel. I use to home brew beer back before the days of the NutriChef and other fancy gear. As microbrewery beer became available in the US it became easier just to buy the beer. I have looked into making mead and I think I even have a book somewhere. If I was a lot younger I would get one of those Nutrichefs and take it up as a hobby. As a retired Chemical Engineer we like this stuff. One tip I would add for cutting-up the fruit is to use a vegetable mandoline or chopper. I'm not a big fan of cutting things into tiny pieces with a knife.
@ketra1504 Жыл бұрын
Hello from a brand new Chemical Engineering thinking about taking up brewing as a hobby
@stevenreynolds8393 Жыл бұрын
@@ketra1504 It's an interesting hobby with a lot of resources: books, magazines (Zymurgy), conventions etc... with tips and recipes. I just had a large pot, a carboy, bottling equipment, and some gadgets such as airlocks, etc. Nowadays a lot of specialized equipment is available for a price. Of course if you really enjoy the hobby the equipment can be worth it for making things easier, with perhaps better results. The various ingredients are in general readily available and not that expensive. Stuff like malted barley and other grains, hops, yeast, etc.. One thing is that you end-up with a lot of beer, usually batches are about 5 gallons. As you brew good beer and ales your friends will probably be glad to help get rid of the beer. Perhaps with modern equipment you can make smaller batches. Anyway, have fun with the hobby if you take the plunge, and the mantra for the hobby is: "Relax, Don't Worry, Have a Homebrew".
@saber1epee0 Жыл бұрын
Hi fellow ChemEs! (30-something here) No shock that we're common in the hobby lol. I haven't made beer for a few years but have gotten back into brewing because my wife and I love cider so much and in my opinion it's a GREAT way to start brewing. Simple and rewarding if you like it and want to experiment with flavors like in this episode.
@FhtagnCthulhu Жыл бұрын
Would love to see some recipes for Morrowind beer and liquor if you go more this direction. Mazte (Saltrice beer) Sujamma (No clue what sujamma is). And of course you can just do a ton of Skooma.
@sintanan469 Жыл бұрын
Mazte is basically sake. Saltrice is a salt-water rice-like grain containing caffeine. Basically 4loko rice wine. Flin is just Cyrodiil whiskey. Nothing fantasical here, just some top shelf whiskey. However, it IS a whiskey, which implies Nirn has barley... this is important for Sujamma. Sujamma, Shein, and Greef are all based on the comberry. Comberries are interesting as they are described as red berries that are bitter the warmer the climate they grow in is. That makes me think the closest we're getting to comberries is Muscadine grapes, which grow sweeter the colder the climate. That makes Shein a Muscadine grape wine. Greef is comberry brandy... so a Muscadine grape brandy. And Sujamma is the outlier. It is described in basically every game multiple times as "extremely potent", described in Morrowind as brewed using comberries and local grain, and _only_ _once_ in ESO said to be a mix of comberry, lemon, and barley. So my guess for Sujamma is a moonshine or grain whiskey flavored with Muscadine grapes and a hint of citrus.
@sintanan469 Жыл бұрын
Heck, if you really want to get crazy... Bosmer have jagga, which is fermented pig milk and honey. Or their rotmeth, which is alcohol made from the liquid from rancid meat purified with spices. They also have Sun Dusk Ale, which is rotmeth ale described as smelling like a "juicy steak marinated in a plum wine with coriander". On a lighter note the argonians of Black Marsh have ale, which is easy to do. And theilul, which is fermented cane sugar. They also have something based on Hist Sap, but other than a single passing reference in Oblivion this sap drink is never mentioned again. Hammerfell has rum. Heck, Skyrim has a fetch quest to steal some imported redguard rum. Skyrim also has Aalto wine made from jazbay grapes.. which look and are described as tasting a lot like sloe berries. So a sloe berry wine.
@elijahcubilo535 Жыл бұрын
I always thought that skooma was just liquid catnip becuase the kahjeet loved it, at least until the dawnguard dlc quest where you go into a skooma den that is run by vampires, then I started thinking skooma is some kind of drug like heroin
@jlburilov Жыл бұрын
I made my simple mead with Mangrow Jack's M05 and it finished around 15-18%. I left it to ferment about 4months. Then tried several different combinations with additives like cinnamon, blueberries (fresh and home made syrup or jam), spruce needles, juniper... The best combination so far I got was with just spruce needles or just cinnamon with a bit of back sweetening with honey (about 8g) and aged again in bottle for about 2 months. Fermentation was done in a plastic fermenter and aging in glass bottles with some having oak chips added.
@404nutfound Жыл бұрын
I dont know who you are but I will always follow anyone that makes mead and plays skyrim. Thank you !
@thespacecowboy420 Жыл бұрын
You are supposed to prep your barrel by filling it with water and letting it soak for a few days so that it swells and seals. This also reduces 'angels share'. The reason those are leaking is they are not lacquered.
@mikkeldisch7374 Жыл бұрын
I don't know if this may be something lost in translated, but barrels should absolutely not be lacquered? Lacquer would stop the flavouring from the wood. But on the topic of letting the barrels swell - a 100%, not doing it is just a waste.
@mvicksdog Жыл бұрын
I never had a problem with a leaky barrel filling it right after firing.
@mikkeldisch7374 Жыл бұрын
@@mvicksdog I could imagine so. But looking at these barrels they may not exactly be the prime candidates. Hard to tell of course, but they're definitely not weathered in any capacity.
@connorspiech309 Жыл бұрын
You could also steam clean them beforehand which would seal them too
@dandylionsloth446 Жыл бұрын
He mentioned that no amount of soaking would stop the leaking, so it seems like just badly made barrels.
@realbloodydoves Жыл бұрын
I would be SO excited for you to make ciders and meads more frequently, Greg! Please go wild with it!
@FunctionallyLiteratePerson Жыл бұрын
Not the "chai tea" 🥲 Lol @ the cardamon repeating, we all have our moments. I would love to see more brewing episodes - mead, beer, wine, et cetera! I've been wanting to get into brewing before I was even "of-age" to drink, so I'll definitely watch those episodes. Doesn't even have to be alcoholic, I know cola syrups and such have been made with just saucepans and whatever in the past, but there are so many drinks that can be made with the process, I'd be interested to see what you can come up with!
@StasiaRetorts Жыл бұрын
OMG, THANK YOU. I've been trying to figure out how to use the hydrometer for my home made wine because I don't add yeast, I use berries from my garden which already have yeast in them, and the people at the beer brewing store were not very helpful. So my wine has always had some unknown amount of alcohol in it. And now I can actually measure it!
@RagandBoneMeadery Жыл бұрын
Filming the mead making process is a lot of work and waiting, very commendable! Long time fan of the channel, this was great fun to watch as mead makers. Yeast selection is definitely the most variable and can change a recipe completely. Thanks for spreading the word about mead!
@scottallen6970 Жыл бұрын
I'm having an old fashioned, ( they way he makes it ) and laughing my head off, cause this was by far...the best episode. All the effects and such just made it soo entertaining
@chubbst.7407 Жыл бұрын
I loved Cornholio. I remember visiting the Alamo when I was like 17. My grandparents are from Mexico/Texas so they speak Spanish. During the visit I was just repeating lines from Beavis. I swore he said "tienes tus papeles" in one episodes. I don't speak Spanish but I said that and made my grandma and grandpa laugh. Grandma asks, "do you know what that means?" Me: "no...?" Grandma: "you asked if I have my papers. Be careful who you say that around!". We all died laughing for while but I stopped repeating that line for the duration of our visit in Texas haha
@Ahkmedren Жыл бұрын
I'd really love to see you compare different at-home beer brewing kits. I've got one that has a fancy glass bottle and the mash and everythin' included and it seems more substantial than the ol' Mr. Beer. But I'd love to hear your thoughts on the different flavors or qualities with yer skilled buds. :) Always happy to see mead! Excellent stuff man
@Lyndonmaman Жыл бұрын
I bought the official Skyrim cookbook about five years ago and I've been making mead ever since. I have a 2 litre bottle of Nord Mead that has been aging since June of 2020. It's *_delectable._*
@djdrack4681 Жыл бұрын
Next time backsweeten just a smidge. Just be sure to add potassium sorbate/metabisulfate before backsweetening. I like a very dry mead but it doesn't have a lot of honey flavor. the solution is to simply put honey in (sweetening it)
@exidy-yt Жыл бұрын
I brew my own mead too, on a very small scale and one step I feel you really missed was de-floccing your mead after about 1 month (for sweet mead) or at most 2 by dropping in some bentonite clay, waiting a day or two and then racking (transferring) your newly clear and not cloudy mead into it's smaller final contaners to age properly for another month or two. Then you will have a brighter, clear and clean mead that will taste more of the honey as well making it taste closer to a German dessert wine then a dry wine. ( would also suggest primary fermentation be done in a glass carboy but that's up to you.)
@SynchronizorVideos Жыл бұрын
Yeah, I used to work in a winery, and racking the wine after secondary fermentation was essential. Not only is that dead yeast sludge fairly disgusting, but the slurry of organic matter is also a breeding ground for all kinds of microorganisms that can majorly affect the quality of the final product. And yes, there are plenty of microorganisms that can live and thrive in alcoholic environments.
@SlurmDude Жыл бұрын
Excited to see Greg making his own liquor, and I can't think of a better place to start
@Ckimber24 Жыл бұрын
He probably won’t be making liquor as it’s illegal. He may make it, but almost definitely not on camera (unless of course he gets a license and all that, but I just don’t see him doing it)
@EthicsinEthos Жыл бұрын
I am currently in the process of opening a meadery, I personally love the mead making venture. I would definitely watch more of this type of content, at least that is my vote!
@nickvanachthoven7252 Жыл бұрын
25:33 usually you dont have them dried, you have them as berries, which are rather tough, mildly sweet and can be used to make jams. my elementary school used to have hadge of these so we did a lot with them.
@haydenpruitt5199 Жыл бұрын
I'm not a drinker nor do I know anything about making alcohol definitely a huge fan of Skyrim and this was a very extremely entertaining video to watch I had so much fun
@cabe_bedlam Жыл бұрын
You touched on the various yeasts, one thing that surprised me was just how each type brought its own flavours. Bread yeast was the most interesting. Straight off ferment it tasted like jet fuel mixed with cat piss, but after 2 years of bottle ageing, it's one of my favourites.
@derickwiebe Жыл бұрын
I probably would've gone glass carboys for your first mead (as much as the wood would help change the flavour, but that can be added to them too). Easier to work with and reusable.
@Antaios632 Жыл бұрын
Or a PVC bucket that's sold for fermenting. They're easier to clean & sanitize, and they come in a variety of sizes.
@derickwiebe Жыл бұрын
@@Antaios632 If it is "quick", sure. I don't personally trust plastics for when the contents are going to stay in there a while. It likes to leech flavours from what I've seen/heard...
@Antaios632 Жыл бұрын
@@derickwiebe yeah, I'm talking about the initial fermentation. I rack off into glass bottles after that. You really shouldn't have a problem with off-flavors as long as you're using food-grade plastics intended for brewing. So, like, using a 5 gallon bucket from Home Depot, all bets are off. 😂
@TheSilentFool Жыл бұрын
Do a video on making homemeade Amaro and other complex herbal liquers! I made a batch of Aquavit this christmas to give out and most people loved it! (everyone who didn't love it hated it, a very marmite situation)
@johnalogue9832 Жыл бұрын
The editing on this episode is incredible. Edit: I just noticed a single frame where the "weeks/months later" graphic gets mixed up. This isn't a criticism and doesn't change my opinion that this video's editing is awesome. I just found it funny I noticed it right after commenting this.
@carbonmosa8641 Жыл бұрын
I have been planning to start my own mead business for a few months now, and I see this in my KZbin feed. I feel like this is a sign
@johnmcgraw35682 ай бұрын
I think it Man Made Mead did a series on the business side. Pretty interesting
@Vmoneyman23 Жыл бұрын
@How to Drink, now that all 3 anniversary drinks for Assassin's Creed have released, can you do a video tasting and making cocktails with them. Thank you and I love your videos.
@James-cr5mc Жыл бұрын
The range in honey is probably for your preference. You can get more dry or sweet mead depending on your honey, the amount of honey, and the yeast you use. My first mead was just a basic honey and water with a wine yeast I don't remember at the moment what yeast it was but it's like the most common basic wine yeast you can get came out super good. I added more honey than I needed to, think it was 4 lbs but it came out strong and sweet and really easy to drink. Best thing I ever did.
@xcom9x Жыл бұрын
I did this before with gallon jugs of water from the store instead of fancy barrels, here's some tips: - Try champaign yeast, you can get even higher avb if you want, fit more honey into the same volume of water. - Grow the ginger root in a pot over the spring & summer, harvest the fronds & hang dry them for next batch. Ginger leaf is a secret herb that is similar to root but notably different. If you have a long enough growing season it might flower. - Seeds can make it bitter (prob cyanide), if you have a lot, or break or cut the seeds, it will be more bitter than just loose seeds. Imo grow the seeds as houseplants. - Boil the honey until it turns *black* and smells like your roommates will be enraged. Then rinse it into your fermenter. Sounds insane, is actually good. Avoid killing yourself! if it splashes on someone they will surely die irl & you don't have innate fire resist, outlander. - citrus peels / oleo saccharum works -- oleoresins work (try putting in frankincense & myrrh, it'll be fine as long as you don't put too much, it will be very bitter and change the texture a lot) - weird additions of different spices & herbs can give really unexpected interesting results
@uncledrax Жыл бұрын
Bochet (caramelized honey mead) is as you said - can be dangerous - prospective bochet makers should be mindful when quenching (do it outside) as the honey gets to Candy/Caramel-Temps (320F/160C+) which will instantly boil any the water it first comes in contact with - resulting the afore mentioned splashing of said very hot honey-caramel. Also note it will greatly increase in volume as it 'foams' in the heating process. That said - It is tasty if you don't mess it up like I have in the past. I've had to literally chisel dried honey-caramel off my floor.
@xcom9x Жыл бұрын
@@uncledrax it's true. What I did was use the biggest pot I had, cut the heat and wait for it to cool, but while it was still warm start rinsing it out of the pot into the fermentation vessel with the water it will ferment in. A small batch + big pot + some patience kept me from losing my face & made clean up way easier than I expected. Timing it so it's warm & easy to dissolve but not so hot that it could explode is pretty critical if you decide to try it -- low & slow, imo. Water should be room temp or hot. Still cooked the honey to the point where it smelled like I ruined it, but it turned out great. No burned particles, but the honey was very, very caramelized. E: slowly rinse it out in stages if your entire batch's volume is too big to fit into the pot at once. If you get candy glass fused into the pot somehow gently rewarm it with water so it dissolves cleanly. Make sure to stir at all times while the heat is on.
@blank-mq8ef Жыл бұрын
as someone thats only made mead 3 times right now, after about 2 or 3 weeks into the fermentation you want to check how dry it is and if fermentation has finished you want to pour off the liquid, leaving behind the yeast and let that age instead. after a few months it gets more clear
@ryanmcgurk1750 Жыл бұрын
the cloudiness and maybe the funky notes are from the yeast still being in the barrel that you fermented in, i am no expert but from other videos ive seen the yeast usually all dies off within a couple weeks when the alcohol concentration is met, if you syphon the mead into another vessel for aging after the initial fermentation is finished (i believe this is called racking) you may come out with a more clear end product with no or less yeast in the liquid, and after racking the mead you would then back sweeten and add flavors if desired before further aging/consumption
@Nocare89 Жыл бұрын
I made just a honey-water mead once. First time anything like that. I used a honey from our farm. Fermentation took a little extra time. But what I had was the most delicious honey-lemon-grass drink I've ever had lol. Also the first time I tried a mead. It's so easy to do it I can't recommend enough. You really don't need wood barrels though I am sure you can add in some neat flavors. Those tiny barrels are pretty darn cute though.
@jonathanpfeffer3716 Жыл бұрын
What guide did you use?
@69inetails Жыл бұрын
Hope someday you can somehow tackle skooma (both regular and red water). Or the spiced wine sold in solitude ❤
@1Seanmb Жыл бұрын
Skooma isn't a drink though, it's just elder scrolls' version of opium. If it were alcohol they'd serve it in bars, not "dens".
@GreeneyedApe Жыл бұрын
@@1Seanmb Skooma is a drink, it is a liquid distilled from moon sugar. They drink the liquid or vaporize it.
@miguelangelus959 Жыл бұрын
@@1Seanmb True. It is kind of like as close to a drink as edibles are to actual food.
@sintanan469 Жыл бұрын
@@1Seanmb Skooma is also described as thick and syrup-like that can be drank or heated up and cooked into vapor for a skooma pipe. Skooma is also supposedly extremely addictive. One use and you're craving it for life.
@ffwast Жыл бұрын
I'd love to see more fermentation videos... even if it's to see the mistakes 😆
@akechijubeimitsuhide Жыл бұрын
Rosehip is delicious, it grows in the woods where I live, we always have some on late autumn or winter walks. It's also excellent for making marmelade.
@dbblues.916811 ай бұрын
My Norwegian grandparents made a lot of their own Meads . They were born in the early 1900s . You can make mead out if almost anything . It is cheap and easy. I remember they'd have 6-10 Carboys going at all times. They were also alcoholics
@Achromasloth Жыл бұрын
I can say, doing an episode on brewing beer might be a good idea bcs that's a popular topic and also you're a trustworthy source of information for recipes (I didn't give lime/lemon superjuice a try until I asked you on Twitter about it and you told me it was good)
@jeremyboyle5695 Жыл бұрын
Love the math. 3 gal + 2 gal +15 lbs honey + headspace will totally fit!!! I once made a Strawberry Mead 5 gal batch in 6 gal bucket that almost needed 1.5 gal of headspace...
@mokewolfe9104 Жыл бұрын
Great job! A cool thing about Meade is that it is a blank canvas to add to what you like. You hit on that by the thought of adding malic acid, which some mead makers do. The barrel is cool and definitely imparts flavor. As a fermenter it has one challenge: lying on its side means that when you dispense the mead, you get a healthy dose of the dead yeast (lees). That’s a big reason why it was so cloudy and can impart a little funk. If you like it, awesome. But if it tastes a little off, next time you could rack the mead off of the lees.
@dakotaeast41269 ай бұрын
Blackbriars are definitely the "evil" meadery. they have ties to the Thieves Guild, the Dark Brotherhood, and Maven has the Jarl wrapped around her finger. Golden Glow and Honningbrew are just trying to vibe
@HuffleRuff Жыл бұрын
I made Juniper Mead last year, I didn't use hibiscus or anything else, just tossed in dried juniper berries and it tasted nicely of a sweet gin to me. I still have some in a bottle for special occasions.