Moss home and garden is a UK based channel that has been set up to showcase home and garden centric content. I'm a passionate home brewer, distiller, chef and gardener, I'm also fairly handy with a bit of DIY so I want to use this channel to showcase: my innovative home brew recipes, particularly ciders, wines and beers; air still projects whereby I create my own alcoholic spirits and liquors; cooking and baking with some different and unusual recipes; my garden, including growing, plant maintenance and landscaping tips; DIY projects both within and outside of the home, and; some essential hacks that can make life that little bit easier.
I'm already a seasoned RU-vidr with my other channel Moss Travel Media. I hope that you like my channel, please subscribe, give it some love, watch the films, enjoy and comment.
Really liked this vidio thankyou also would you be able to do a second vidio where you make lemon cider with the just fruit im intorested in the prosess :)
Cider that was Fruity hoppy was delicious! Very creative there Stuart! I got similar recipe of yours but with mixed fruit rather Vimto and addition of hops I use lemondrop. Also, I don't recommend add sugar on each bottle as it may explode.
What is your connection with Hitchin? funny I used to live there and surrounding area, I see you visit Stevenage too and am familiar with that too, used to live in Letchworth but have moved to Essex, love the videos :)
I forget where I read/saw this: when it comes to hydrometers, if you have one, you have none. If you have two, you have two. (a fun corollary of Murphy's Law). This generally applies to any glass measuring device! I've messed around with SS (and other brands) flavor packs. Generally unimpressed, but I like my flavored spirits neat or on ice. So in a cocktail, they'll work okay-ish. With all that neutral stock, you can mess around with all sorts of recipes: lemoncello, fruit infusions of all types, and you can make your own gin with just 3 simple ingredients -- check out Odin's EZ gin on HD website. Absolutely delightful! You can either drink it with the botanicals coloring, or redistill for a clear spirit.
Thanks for the advice, I do make all kinds of spirits from the neutral output, I haven't heard of Odin's EZ gin before though, so I'll have a look for that. Cheers!
That was an interesting watch, but SO many sausages! Your home cooking looks great but I'd limit the processed vegan food. Whole foods are the way to go for weight loss & overall health. Cool to see all the PWEI shirts; that's a band from my youth. When I hear Leeds & music, I always think of the Sisters of Mercy. Good on you for doing 3 weeks vegan anyway. I made the change 9 years ago and never looked back.
Thanks Paul, your comments are appreciated. I do like my Quorn sausages, quite unashamedly, I try to eat them instead of meat ones most of the time. I am attempting to reduce all processed foods and I would say that on a typical week more than 75% of what I consumer is cooked from fresh ingredients. I even bake my own bread. I'm trying to learn by doing on an ongoing basis and am taking points of reflection from each 21 day challenge that I complete. The biggest thing for me from completing this challenge was the realisation that I can still eat decent tasty food when it contains no meat, fish or dairy. Up the Poppies!!
I would stick more to high-carb whole foods and especially avoid adding oil to your food and processed foods in general if you're looking to lose weight.
I agree with your point about oil, and that will be a point for discussion when I do 21 days of Slimming World in August. I've been advised to reduce carbs by some other commentators, what specifically would you recommend as a meal plan for a day if I took the high carb whole food approach, just to get me thinking of how I could do it. Cheers!
About feeling bloated: you have to go easy on the legumes at first. Eating the “normal fare” we’ve starved our gut bacteria so we don’t handle legumes very well. Red lentils, mung dal (or maybe mung beans) and edamame (green soy beans) may be a good place to start, they’re more easily digested. Stick with eating legumes every day and slowly increase the amount. Thus, you’ll revive those gut bacteria reliant on beans and the like of which most have been starved to death. Some bacteria will probably have lain dormant, and feeding them slowly back to health will do the trick.
Veganism isn’t a diet, it’s an ethical stance. You can do a whole food plants based diet, which has helped many people to reduce their body weight. You can be a vegan while on a whole foods plat based diet, of course :) Best of luck with your journey!
Thanks, I think I was referring to diet in the more holistic sense, I realise that veganism isn't a 'diet' as such, but I wanted to see what I learned about myself by taking this approach, and I learned that I can eat quite happily without meat, fish and dairy. Cheers again!
PB with J. is a channel which presents lots of excellent ideas on how to do whole food plant based so that you can enjoy all kinds of foods, even sweets.
try to weight your food not more than 400 g per meal. I do that with 300 g per meal and walk arround 20 k every day. I lost 10 kg within 1 month. Good luck and my motto: "Ain't no excuses, you can start now". and btw my biggest game changer was cook everything for myself. I banned industry sugar and highly processed foods from my plan. started with 100 kg in march this year now at 16.07.2024 i weight 85 kg. I cheated here and there but thats ok
Thanks for the support and advice, appreciated. I definitely want to reduce processed food, that is part of the bigger plan. 20k a day every day is a big challenge, I set myself 10k as I knew it was achievable, I didn’t want to demotivate myself with an unachievable target. 10kg in a month is a huge amount, it’s keeping it off that is the bigger challenge. Cheers!
@@MossHomeandGarden you can do this ! Calorie deficit is the key to loose weight with sports and healthy food its not that hard. Good luck on your journey.💚
I disagree, the basic science is fewer calories consumed in than burnt out, it's how it's done that's key, no one way is healthy long-term, carnivore and keto have many criticisms, I researched a lot before choosing what I was going to do. I've got another three or four to do this year.
@@MossHomeandGarden how do you explain rabbit starvation then. Every athlete in the world who needs to strip weight will eat a lean protein based diet. It's the carbs and sugars that cause weight gain. I'm excited to see you try one, because it'll melt off. Keep this series going Moss I'm loving it. 👍
@@tonyfowler9618 Rabbit starvation sounds so wrong lol. The Healthline web site doesn't seem too keen on carnivore and I'd really miss my veggies. The keto one looks a bit better as at least I could have some veg. I'll have a think about it, but I'm glad that you're enjoying the films. The next health one is intermittent fasting with 10k steps per day. Then in August I'm going to do Slimming World for 3 weeks, that film will be up in September.
First off, kudos for doing double distillation. I'm currently on my way through some very OLD wine that I made 20 years ago in similar fashion. I was wincing for the first part of the vid thinking you were going only once through. Well done, sir! Some points I've learned in my home brewing journey that may be helpful: High ABV alcohol is a solvent, and me being the major reader/researcher (especially on HD site) I am concerned about putting 89+% into plastic containers. I'd love if that carbon filtering was all glass or stainless, but I imagine the $$$ impact would be higher! Not sure about AS Pro, but base unit has a botanical basket that clips to bottom side of head unit that you can fill with copper (saddles or otherwise) to get that copper in the vapor path goal. Everyone has their preferences, but oaking at 50-60% ABV seems to be the consensus to draw the "appropriate" tannins, flavors, etc... from the oak. That Blue Tooth printer is awesome! If you get the ambition to do an all-grain Irish Style Whiskey, I would STRONGLY recommend Golden Promise malted barley. 45% of that, 45% of unmalted (or flaked) barley, & 10% corn meal. Great success with that recipe! Not basing SS infusions, but they do fall short of all grain recipes (in my experience -- I'm a rye lover).
That's a lot of good information to share and I thank you for that. I've got several more stilling videos uploaded, so you may see a repeat of plastic usage, but I'll stop from now. I'm having a stilling break until nearer Christmas, then I'll make some Christmas themed liquers like I usually do. Cheers!
Great review!! As for the difference between bird sunflower seed and the “human ones”. The only difference is the sanitary restrictions to produce the product. So for one bread it probably fine, but maybe not something you should eat regularly😂
I purchased a thing called a fruit steamer and have ran wild plums and elderberries through it without smashing the fruit. Got 1 quart of juice per 4 pounds fruit (#'s needed per gallon of wine) and canned for future use using a steam canner (vs water bathing & added 80 grams sugar & 1/4 tsp of citric acid per quart jar). When ready to make wine I just add 3 quarts water and pitch yeast.
Even if sparkling, aged or flavour didn't matter it's all comes down to taste. Pretty good for two year old sweet wine with powerful taste. :) So, could we assumed it's just Wine-cider hybrid since theirs apples in there? lol
@@MossHomeandGarden Well, when I opened cider that was 8.5 it turned out a exactly like that along with flavour that I'm happy with. You should put your brews in the fridge to make cold. Welcome! Speaking of, does 8.5% affect the taste or just increase alcohol itself?
For sparkling cider just go on eBay or Amazon and look for plastic champagne bottle bungs and cages. Watch one of my cider films for my discussion of these at the bottling stage. Happy brewing!!
Fantastic, unbiased review. BTW, I strongly recommend to collect spirits into GLASS, closed container (bottle, covered jar, etc), to avoid loosing "goodness" due to vaporisation.The plastics don't go nicely with alcohol, so glass is the thing. Also, using distilled water instead of spring one is better option as distilled is pure and has no unwanted minerals. After your review, the Air Still Pro is on my wish list. Thank you.
I’m glad that you liked the film, thanks for the comment. Yes I’m aware of the plastic issue, I keep meaning to stop using it! Thanks for the advice though. The Pro is good as a reflux still, but pot still is a pain. Hope you enjoy using it!
I've just made your barbecue bacon and bean booyah...... I had it in the slow cooker over night and waking up to that smokey bbq smell..wow...I will definitely be making it again ...cheers stu nice one 👍🏻
Hi Zoe, I do usually add pectolase, but I can't remember if I did in this batch or not, I need to re-watch the film, I don't uually add after fermentation though, so that's something to consider. Cheers!
Was just chuckling at you having to put a blow off pipe in when other half dashes in shouting come and look at your exotic fruit wine ! I now have a blow off tube fitted 😂 👍
I love fruit wines and so gonna like that one! Creamy as it has vanilla like vibe despite it doesn't have it whatsoever! lol I also love selection of your recipe rhubarb, gooseberries, plums, apples, strawberries, blackcurrants and raspberries. Your garden looks nice too!
Hi... Im a new subbie here in Ireland. We call this Poteen (pronounced Pot_cheen ) .. made from spuds... in kitchens and sheds and the woods for hundreds of years. Usually more than 90% proof too ! lol. Can make you blind if not done correctly . :) Anyways.... I am trying my hand at making wine and cider thanks to your channel . I will let you know.... watch this space ! :)
Hi Suzie, thanks for the lovely comment and for subscribing, I had heard of poteen, but wasn't 100% sure what it was, similar to moonshine I see! I'm glad you're enjoying the films and wish you a happy brewing experience, cheers!
Hey, love the videos. I've recently picked up an Air still and have my first TPW brewing away. Been doing a lot of reading and people seem to suggest collecting in 100ml batches in jam jars for the spirit runs, leaving these to air 24-48hrs and then tasting to figure out which parts contain the heads, hearts and tails. In theory if you did this and were selective on the cuts, you could cut down the harsh taste in the end product? Likely to get a lot less end product but with a smoother finish. Have you ever thought about making a rum from scratch using a molasses wash? Might be an interesting video idea (and maybe molasses could mellow or hide harsh tastes?)
Hello, thanks for the comment and I'm glad that you like the films. Yes what you have said is correct, particularly if you are pot stilling. Those with a better nose than me often do this, I've had a go a couple of times but am still learning as I do it. Hope that helps! As for a molasses wash, yes it would be good, but it costs a fortune in the UK so wouldn't be very economical. I'd like to try tapping a silver birch tree to do this.
@@MossHomeandGarden If you haven't checked it, the home distiller forum has a lot of great reading materials for the basics, been really useful for me. NAF Horse molasses goes for around £10 for 5L which isn't too bad and should be safe for human consumption after the distilling process - I think it is also sulphite free which should mean a nicer tasting end product. Paying £4 for a 500g jar would add up for a large rum batch! Tapping a birch tree sounds interesting - would love to see a video on this!
@@Yyunm The horse molasses is something that I've never heard of, has anyone in the brewing forums used it? It's certainly worth considering at that price, but I'm still a teeny bit concerned about it being food safe enough...although yes distillation should solve that. I'm going to find a suitable birch tree out of the way for next Spring (that's when to do it).
@@MossHomeandGarden If you Google "home distiller UK - Looking for Blackstrap Molasses" the top result should be a thread of people discussing horse molasses, treacle, golden syrup etc in the UK. Consensus seems to be that it's safe to use and makes a decent rum.
