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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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.
damn… i’m kinda tryin to figure out how to make stuff for myself that i can enjoy sooner rather than later. I want to do both ideally, but I’d like to see if I actually enjoy this process and the outcome. I know that I would be very proud to share with people my homemade brews and bring us closer together.
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 . 🐯🤠
Congratulations! Looking forward to the new content. I started with craft a brew products so I do not have the same antipathy that you might see in the comments.
Hi! Help me troubleshoot. I just tried to make a batch of the ginger session mead. All was well until bottling. I bottled 10 days ago and eagerly opened a bottle today and expected a fizz. But it's as still as water. What could have gone wrong? Could the cold crash and bentonite I used dispersed all of the yeast? I've tested three bottles so far with the same result.
That is my crossroads. I work at a nonprofit and have done RU-vid forever. When is it time to make the switch? If you ever need a video editor, that would help us both be full time. Also, wouldn’t it be cool if you did recipes from your number 1 fans, then tried it with them and compared it to theirs, then go to microbreweries and macro-breweries and do the same.
Hey I started this recipe this month and it's my first brew bigger than a gallon. Do you not have to stir the frozen berries over the two weeks? I'm leaving for a 10 day vacation in a few days, and i hope the yeast can take care of it for me!
Congrats! You sell out, you. Craft a brew is going to really excel with you on the team. You have such a drive to do things right and teach the right things. I hope they give you enough trust and respect to make the moves only you can make in the space. Keep on keeping on! And happy brewing!
just so happens my common pear tree fruited well this spring. I've got 1.5 gallons fermenting right now and a plan to do another 4-5 gallons as the tree finishes bearing
That looks amaaaaazing. I just made some no heat rhubarb syrup that I bet would be good in this! Do u happen to have any reciipes for hard root beer? I'm check out your channel some more. My grandfather made his own root beer. I'm in the great NorthernCatskills of NY.
Love your videos but let’s not confuse people. That’s not an air still. It’s just a vevor water distiller unit that is like an air still. Still Spirits makes the real Air still. The real air still does not have temp control.
I’ve made tinctures of allspice, black pepper , oak, cocoa nibs, vanilla, and add them in samples to see how it’ll improve or ratios for some complexity if I think a mead or wine needs it.
I want to make a sorghum rum, but have no idea how much methyl alcohol it contains. Since sorghum is a bit different than sugar cane, I wonder how safe it would be to use the fractional method. Could it be possible to heat the wash/wine up to methyl boiling temp and let the vapors escape to the air? Then stop the heating before ethyl starts to boil off as well and then freeze that for fractional distillation. Just wondering how I can remove the bad stuff and still retain the spirits flavor. Where I am from when shine is made, they remove the first 100ml to 200 ml of heads to drop the methyl out per 5 gallons of wash. Doing a full thumper still run destroys the aromas and flavors of the spirit to get a very high proof liquor. I want a fairly high proof spirit, but with as much of the sorghum rum flavor that I can get and be relatively safe to drink. I also would only be making around a quart of finished spirit to sip on for myself. More as an experiment than anything else albeit a tasty one and for the experience of making it.
Congratulations! The very first mead that I made was early this year and it was with a Craft-A-brew kit my wife bought me. I watched some of their videos and realized, "Hey, I know that guy!" Good luck and good fortune, man. I wish nothing but the best for you and your budding family.
