Sometimes it's best to do the most. So that's what we do.
We are a couple of relaxed Oklahomans making, baking, and brewing in the big city. Follow us to see what we’re currently working on! We’ve always got mead, cider, wine, baked goods, and more going in the kitchen.
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😮 you😂 are areva slamy smoking America is I'm going to gravy❤
Me and my wife make lavender champagne or wine😊
Bottle wand is no joke. Get one,it makes a huge difference
It's the cannabinoids in the hops that lead to this
I thought you were tasting to see which you preferred but realized your trying to taste out the expensive honey
Pumkin and cucumber!
Pumkin pumkin pie!
Too much gabbing in the beginning I’m gone y’all bye
Thanks for sharing this info. I find peaches in primary leave a really weird taste when fermented, so I usually do them in secondary after stabilization.
what was the weight of peel next to the weight of banana tho ?
Congratulations! Been out of the scene for a year or two, so I haven't been keeping up with you guys recently. However, I'm hopeful that this will be amazing for your family!
My mead has what looks to be mold on the bottom, and I'm fairly certain it's not sediment. I've been letting mine age in the basement for months now, and I hadn't checked on it in probably a few months, is it possibly mold?
Just found this gem via someone on the mead hall discord 😂
Cider, by definition is fermented apple juice. Regardless of what the USA claim. Cider is alcoholic No such thing as Soft cider. That's just apple juice. Anyhow Cider. Take apple juice and add yeast That is ALL you need to make real cider. Anything else is a waste of time
Fantastic.
The music is distracting
Acting in that way, you'd get lotsa contamination in theory, innit?
Great video! Have you heard of neoprene car boy cover to protect the glass jugs when traveling?
The orange top. Where I beg
I smoked my sweet potatoes and purée with apple juice and added the honey made three gallons adding more apple juice
Big risk of gushing
how do you get the carbonation drops in? Hammer?
Also not sure if anyone's mentioned it but his(golden hive's affiliate link to amazon leads to yeast nutrient that contains urea.
I wonder how his wines would taste like if you pasteurized the juice using an old school 50's style juicer? before fermentation.
I'm told at least three pounds of fruit in a gallon of mead. I just bought bigger jars cause adding 3 pounds of fruit to a 1 gallon jar left me with just over a half gallon of mead. 😂 And oranges overpower everything else. I used three different apples and half an orange and now i have the best orange mead I've ever tasted.
Capitalism ruins everything, shocking.
Hi from Ukraine. I watched your videos 3 years ago for learning how to make meads, because in 2019 I have been home brewer. In 2020 I went to big craft brewery for working as a brewer assistant, than I was promoted to head brewer. When you brew beer in the work, it`s not cool brewing beer at home. It`s why I want to brewing mead. I wathed almost all your videos. Now russian`s soldiers destroyed our brewery and I`m in "vacation" now. I go to your channel for listening and learning English. So at least +1 viewing in all your videos in future from me. Thank you for support my country. And sorry for my English
from what I've read on brewing forums, you can use nutritional yeast as yeast nutrient because it is in essence a form of yeast hulls. Is this correct?
Congrats! Looking forward to seeing what you're doing with Craft a Brew.
Any thoughts on Manuka honey?
What do you mean by Hot Break?
I’m late to your video. Very well done.
My wife bought thr craft a brew mead kit for me on fathers day. I finally started my brew last week. Excited to get in hobby. P.s. get rid of that music in the vids hahaha.
Witch places sell that sugar you talking about as I want to back sweeten my gingerbeer , thanks
ive been watching a few different videos on mead making and im just wondering on the taste; this is the kinda of mead that tastes more like wine and is stronger than the lesser beer-type mead, right?
Would you be doing this again at some point I am thinking of putting it on to my to do list but changing the recipe slightly
best one ive seen about this matter ty
Nice shirt. Matches your lispy, effeminate voice.
Excuse me sir, please stop.
why all the extra crap, why not just the sugar and the yeast with the pears?
My opinion on this test, make 2 traditionals, pasteurize, then add the fruit to one and the peels in the other into secondary. That way the flavor isn't obscured by going through fermentation.
Damn, I got blue furry filaments. I'm thinking it's mold
I wonder if a pure copper Penny would do the same and removing the bad smell
would u share ur contact nmbr i need some guideline with beer
Congratulations. I see that the comments are from 10 days ago and this is the first time it’s popped up on my subscription. Enjoying your content for a while now and look forward to see more soon.
Traditionally dijon doesn’t have any of what is listed as ingredients. Especially mustard powder, garlic powder, turmeric, onion powder and cinnamon.
Will you be running another one at some point I would consider entering
Can't wait for those palate expanders!
My Phone has been giving me a lot of Problems Lately . Since I did an Update. I Haven't been able to even get to Comments , Much Less leave one . But , I Still Enjoy Watching Your Videos , Thanks . 🐯🤠
First 🥇 , Really Enjoyed Your Podcast Thanks ! 🐯🤠 .