Thank you again to Shaker & Spoon for sponsoring today's video. Go to thld.co/shakerandspoon_everything1121 and use code EVERYTHING at checkout for $20 off your first box!
Not sure how it would be possible but if you ever ran out of history ideas...you should start a “how to remake society” series. Ya know, somethin like “the series where we dive into how a semi normal, extremely curious person like me might go about rebuilding society after a theoretical collapse
you call mead honeied wine...but mead traditionally has been fermented honey not fermented fruit juice. i will defer to meads have been flavored and sometimes with fruitt juices or wines but i still would not call mead a honied wine thats more the mulled wine territory. as for its origins man has always had a sweet tooth so beekeeping goes back a few thousand years. keep honey around and add some yeast ...floats in air so its hard to not have some around then let sit and come midwinter when you goto the honey store in the larder it might be a special treat.. when we learnt this has long ago been forgotten.
Just leaving it bellow your comment for anyone who didn't get the spelling from the pronounciation: Braggot I didn't at first, english is weird and tried searching a couple other spellings it sounded like. Great video!
If he's been struggling, mental health wise, tired is normal. It's been a really really hard year for the team. I'm happy to see them hanging in there, but I hope they have been taking time for themselves too
One thing they didn't mention is the crock they used to ferment was an early airlock. The lid fits into a channel that is filled with water. As fermentation creates gas inside the chamber it can escape by bubbling through the water in the lid, but keeps gross stuff from getting in.
It is not early. You still would ferment cucumbers or cabbage in this way, at least from what I heard most people in my nieghbourhood actually preffer to use such vessels when they can acquire them.
Neat. I've made hundreds of gallons of mead and beer in my life (was secret brewing in my closet clear back when I was a young teen lol), so I'm super familiar with an airlock, but I hadn't thought for a second that they'd have them that early on. I always guessed they probably just had a high contamination rate and wound up having to either risk getting sick or toss it out a good portion of the time.
He didn't say "don't ya know?" "Ope" or "you betcha"... which as a native go Minnesota, I promise you, those are definitely things we say. Maybe not in the twin cities metro
@@F_L_U_X why? Maybe they are really interested in learning how stuff is made. It's very cool. anyways have a nice day. There Are many amazing channels. And this is absolutely one of them ❤️
This was really awesome. I'd like to see your take on foods that were common in North America, before refrigeration, such as pemmican, and other foods from that era. Cheers, Andy!
They'd dig a hole in the bottom of a rushing river and put meats in that, and make a little cage over top to keep animals out. I think that was probably the first fridge aside from just leaving things in snow
Have you ever done Hippocras? That may actually help with the winter months coming by Or actually; a video about preservation in anticipation For winter would be amazing
Sitting here in Sweden, very close to lake Mälaren where Björkön (birch island) and the remains of Birka are located. It is quite strange to hear a people across the pond speak of something so close to my home, so respectfully and accurately. Also hearing "Skål" is odd since that's still how we toast, to this day. It's nice. It makes me feel special. =)
How have I not found your channel these past 6 years?! You're exactly the kind of channel with the content I've been looking for for the past 13 years I've been on RUclips. I've watched 3 videos so far and immediately subscribed after the first one. I have a lot binge watching to do now.
My favorite part about this is you can tell that they actually really enjoyed their hard work by drinking that beer and you could tell from the moment they all took their first taste that they actually loved that and that they were proud of all the hard work they put into it
Unless you degassed that sample post fermentation then bubbles can form on the hydrometer lifting it up and giving you a skewed reading. This is why as a professional brewer we remove any trapped Co2 by first pouring it hard between two containers until it stops foaming. So he guess of 11% may be accurate.
The malting process is what converts starch to sugar. Boiling it destroys the enzyme. You heat the malt to dissolve and carmalise the sugar to darken and add flavour
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER." --- Friar Tuck
after doing your wart you could have added a few gallons of water to dillute it down so it's not so hard for the yeast to digest the sugars when making a small pot like that it often doesn't fully ferment because the yeast is overwhelmed, which is why you make the wart and then add GALLONS of sanitized water to a carboy and then the wart on top of it, which ends up with a much more full fermentation and less of a sweet sugar water taste, AND there's more to go around. you also can do a cold filtering after the fermentation by lowering the temp gradually so that any silts can be dropped to the bottom of the flask and that way you can clarify it and get rid of any micro particles you didn't want in the final product.
You make valid points. What I want to add is that many beer yeast strains like kveik are good up to higher ABV (like Trappist strains and other Belgium strains for example). Even I have made many meads experimenting with different ale yeast and would reach 8% as the minimum, even with the most basic strains. My point being, often the yeast can tolerate more alcohol up to a certain point, but it might not be ideal. Of course, specialty strains and wine strains were more vigorous and would handle batches with more sugars. I have heard about olden peoples making stronger batches for occasions but usually it was a more diluted beverage. I'm passionate about brewing and mead making so I am just sharing personal knowledge and friendly conversation 😄🍻
I've been waiting for this... There's a guy I know locally who makes a variation that uses some sort of dairy (similar to a milk mead) and it's my favorite drink in the world
9:49 the Arabic scripture written on that coin ring was minted in Muslim kingdoms probably spain which Vikings raided and that's why the coins with Muslim holy text written on them was found in Viking ships and archeological sites. Just a bit of info.
Possibly one explanation, but another is that the Norse at the time were also traders and had trade routes stretching to Iran. Quite a few Ulfberht swords were found made of what appeared to be damascus steel
Midas' Touch from Dogfishhead Craft Brewed Ales is a recipe derived from archeological evidence from drinking vessels found in the tomb of King Midas circa 700BCE. It is a blend of mead, white wine, and malt. It is different, yet familiar and does sound like what this would taste like. It also sounds like how Rocky Coulee Brewing's (Odessa, WA ) Fireweed Honey Blonde tastes since the fireweed honey used in it has a lot of desert herbs in it that add similar flavors while also having mead like flavors. The malting is strong and lightly sweet, while having almost no hops since the base is just an American style blonde ale, leaving the unique flavor of the fireweed honey as a strong part of the taste. You can find the first one at stores across the country, but the second one is a microbrew that can be hard to get outside of the West Coast. Both are worth trying if you are interested in blended and more ancient based flavors of malt beverages
Funnily enough I've been learning about Mugwort lately. It's active ingredient is thought to be Thujone. On its own (mugwort)is dried and brewed in to a tea and is said to make your dreams more vivid and helps you remember more of them. I have tried it and it works on and off. You have to achieve REM sleep to dream and sometimes if we are really tired we skip that stage and no dreams. But it has been used in many ways throughout history, a tobacco alternative for one.
what i find crazy is they made this drink without knowing what the reactions were for and what they were waiting for .. like they wouldnt know it was "germinated" just that its "ready"
great vid andy. love the food ep's. some of the most important technology we ever invented was just the ability to not regularly starve. would love to see more on food preservation. there's a lot of content there from all over the world & ranging from the stone age to the digital age. from stone-lined food pits to refrigeration. lots interesting ish. keep up the great work, hope you guys all the best
That was really fascinating and looks delicious. I’ve made some aged honey beers using pre-made worts with various hops that produced some very tasty ales that were around 10%. The gruit you used was interesting, especially the ground ivy. I’ve been wanting to try making traditional Pilsener, which uses Henbane as the main gruit herb but isn’t easily obtainable where I live.
I've come across your channel recently and really taken an interest. This video was honestly fascinating and I appreciate that you'll let other people w/ a bit more know-how do the talking when qualified. You got a new fan in South-East MN.
Darn, I wish I could try that stuff. I'm not particularily big on beer, simply because I don't like the bitter taste, so something like this that doesn't contain hops and has some more sweetness from the honey might be right up my alley.
There are a ton of viking hoards found with Arabic dirhams made into jewelry. This ring in particular, as I've found out, isn't even a reproduction coin. It's an original. It's as close as you can possibly get to accurate viking age reproduction, being as this practice was common, and the coin used is quite literally from the viking age.
Yay, more booze! Did you know you can make beer from squash? It already has the amylase in it, so you can just put the puree directly in the water to heat up. Now I want to make pumpkin braggart.
awesome to see people from the other side of the world implement lifestyle of my culture and heritage! i live like 10 km from birka and ro see you guys puts a smile on my face! Hope you come to visit stockholm! as i do to Minnesota!
Very cool! I’ve wanted to make gruit since I first found out about it. One day I’ll do it. This really shows that all the fancy equipment isn’t essential. So maybe thanks to this my one day will come sooner 😁
Before I found this channel I actually thought about a channel about making stuff with ancient technique so discover this channel is like a dream come true
I found this channel 2-3 days ago and watched the entire "reset" series already :( I love the premise and it makes me think "how would I do this? How would I do this differently? How would I do this after watching their results, what would have changed from my initial idea? What would be my progression tree if I didn't have to loosely follow history?". It makes me want to do my own "from scratch" type of channel but unfortunately I don't have near enough time to make quality content or the resources to make episodes consistent enough for the algorithm...
That ring at 9:49 has the islamic proclamation of faith. "There is no god but Alllah and muhammad is his messenger". I know vikings and muslims did have a history but its cool to see the inter culture cross reference.
as a note: they didnt know about bacteria in medieval times. so when you spoke about hops, they most likely just knew it prevented "infection" but they didnt know what actually caused it
Speaking of what has survived of ancient Norwegian culture I find nalbinding to be quite useful for everyday crafting and wonder when you'll feature it on How To Make Everything.
As someone who has been brewing since 2006 and all grain brewing since 2009 you don't ever boil the grain itself, it becomes too bitter. You need to strain that off before the boil
you have to make cider now! crushed in a circular pit with a stone that rotates around, then its stacked in layers with straw between, and then pressed down by wooden screw...there might be another older way to press it but that is definitely a very old way to do it, and very low tech. FYI the specific gravity of the wort can be loosely indicated by floating an egg...i haven't actually done it but it is documented historically. i may have to try some of those herbs you mentioned, never used them before except for a yarrow beer which didn't turn out, but that was a sanitation issue i think.
@@kalamir93 When you think about it the symbolism of Thor and Jesus are pretty much the same. Both are sons of the most high, both are rivals to a serpent/dragon, both die, both defeated their foe by laying down their lives.
@@christophersnedeker I don't buy the comparison, because the strokes are too broad. Firstly, the best written sources we have for old norse mythology were written or composed by christians hundreds of years after the christianisation of Scandinavia and the northern parts of Germany. So similarities are not necessarily genuin, but may be deliberate. Secondly, if you really wanted to compare Jesus to a nordic god, Baldr would be more fitting from a theological point of view. But even that would be far fetched because of the absence of core components of the christian mythology like the "Holy Trinity" and "Omnipotence" of the christian god. Lastly, I'd argue that the same lense could be applied to many non-christian mythologies and legenadry figures. Heracles being the prime example here (Son of Zeus, rival of the Hydra, getting killed by treason, ascension to the divine sphere), but also Gilgamesch and multiple stories in the mythologies of India, China and southeast Asia. All these stories were developed long before Christianity formulated and adapted their version.
What was that added at 6:37 before the new herb was added? You see a hand add a small leaf, I want to make this my self and grow everyting as well so wanna know all the herbs added.
my Viking Era drink don't use any grains just all wild harvested ingredients found in Northern MN and WI along with wild yeast and honey and the taste is 🤤🥰
I made honey mead back in 2013 when I was trying beekeeping as a hobby I used way too much honey I still have it nobody wants to drink it because it is so thick and sweet But It will last forever so every once in a while I’ll pull it out and try it it’s really good but really really sweet
If you mash above 70C, you deactivate the amylase enzyme. It looked as if you almost boiled your mash, which would do that. I stand to be corrected though. However, the honey would be fermentable.
Was there a starting gravity reading done before the fermentation? Otherwise, no way the final gravity reading tells you the ABV. But looks good, would make😄
Thank you again to Shaker & Spoon for sponsoring today's video. Go to thld.co/shakerandspoon_everything1121 and use code EVERYTHING at checkout for $20 off your first box!
Sadly they only ship in the United State. If they shipped in Canada I would have bought it for sure
Not sure how it would be possible but if you ever ran out of history ideas...you should start a “how to remake society” series. Ya know, somethin like “the series where we dive into how a semi normal, extremely curious person like me might go about rebuilding society after a theoretical collapse
Hi. 9:49 The golden ring that she wears is written on it in Arabic
you call mead honeied wine...but mead traditionally has been fermented honey not fermented fruit juice. i will defer to meads have been flavored and sometimes with fruitt juices or wines but i still would not call mead a honied wine thats more the mulled wine territory. as for its origins man has always had a sweet tooth so beekeeping goes back a few thousand years. keep honey around and add some yeast ...floats in air so its hard to not have some around then let sit and come midwinter when you goto the honey store in the larder it might be a special treat.. when we learnt this has long ago been forgotten.
Just leaving it bellow your comment for anyone who didn't get the spelling from the pronounciation: Braggot
I didn't at first, english is weird and tried searching a couple other spellings it sounded like. Great video!
Please get Townsend involved once you reach the 18th century. Those guys are legendary.
I agree with you. Cheers!
Yes. Indeed
Obligatory Nutmeg comment
Townsend is great for really getting the feel of the period
They're right up the road from me
There's something so funny about seeing the 3 of them dressed up and Andy on the side just looking so tired
If he's been struggling, mental health wise, tired is normal. It's been a really really hard year for the team. I'm happy to see them hanging in there, but I hope they have been taking time for themselves too
Looks like every group of four people at a Renaissance fair.
I kinda love that he's just like "Wow, someone else can do the talking, I'm just gonna enjoy this brewski"
One thing they didn't mention is the crock they used to ferment was an early airlock. The lid fits into a channel that is filled with water. As fermentation creates gas inside the chamber it can escape by bubbling through the water in the lid, but keeps gross stuff from getting in.
they didn't mention it because the video where they made it they already explained it
It is not early. You still would ferment cucumbers or cabbage in this way, at least from what I heard most people in my nieghbourhood actually preffer to use such vessels when they can acquire them.
Neat. I've made hundreds of gallons of mead and beer in my life (was secret brewing in my closet clear back when I was a young teen lol), so I'm super familiar with an airlock, but I hadn't thought for a second that they'd have them that early on.
I always guessed they probably just had a high contamination rate and wound up having to either risk getting sick or toss it out a good portion of the time.
This kind of container is still used a lot for fermenting nowadays, though.
@@FlameRat_YehLon Yes absolutely! My Onggi for making kimchi is of a similar design!
Beer was discovered by accident. The accident was that it wasn't discovered earlier.
😂top man. Couldn’t agree with you more.
This is so interesting! Glad to see you guys are doing well!
Nå
Nå
Hello fellow noah
“I worked with a brewmaster from a local Viking reenactment group” must be THE most Minnesotan sentence you could ever make.
He didn't say "don't ya know?" "Ope" or "you betcha"... which as a native go Minnesota, I promise you, those are definitely things we say. Maybe not in the twin cities metro
They should start brewing this drink they made and selling it! I would totally buy some!!
Brewers and viking's play two very different sports why are they talking about it like they don't
this is honestly my favorite youtube series
You should find some more channels if this is your fav
@@F_L_U_X i am subscribed to 54 other channels
@@F_L_U_X why? Maybe they are really interested in learning how stuff is made. It's very cool. anyways have a nice day.
There Are many amazing channels. And this is absolutely one of them ❤️
This was really awesome. I'd like to see your take on foods that were common in North America, before refrigeration, such as pemmican, and other foods from that era. Cheers, Andy!
If you haven't already. Check out Townsends here on youtube. It's pretty much their specialty.
@@JohnWellingtonWells I have been seeing Townsend's for years. Great channel.
A Townsends colab would be so dope
They'd dig a hole in the bottom of a rushing river and put meats in that, and make a little cage over top to keep animals out. I think that was probably the first fridge aside from just leaving things in snow
Have you ever done Hippocras? That may actually help with the winter months coming by
Or actually; a video about preservation in anticipation For winter would be amazing
I second the preservation episode too!
If Andy can get someone to teach him, he should try traditional Korean food preservation (like kimchi, doenjang, etc)
Uh, this is a good idea!
Brad from it's alive collaboration
it's time to harvest ice in the lake again? wait that for summer.
Sitting here in Sweden, very close to lake Mälaren where Björkön (birch island) and the remains of Birka are located. It is quite strange to hear a people across the pond speak of something so close to my home, so respectfully and accurately. Also hearing "Skål" is odd since that's still how we toast, to this day.
It's nice. It makes me feel special. =)
How have I not found your channel these past 6 years?! You're exactly the kind of channel with the content I've been looking for for the past 13 years I've been on RUclips. I've watched 3 videos so far and immediately subscribed after the first one. I have a lot binge watching to do now.
Cool seeing accurate reenactment of the vikings on the other side of the pond. Det värmer mitt hjärta, o skål på er med.
So nice to see you back up and running after the fire your doing so well keep it up. ❤️
My favorite part about this is you can tell that they actually really enjoyed their hard work by drinking that beer and you could tell from the moment they all took their first taste that they actually loved that and that they were proud of all the hard work they put into it
It was really awesome to see a historical reenactment club consulted for authenticity. Well done!
Unless you degassed that sample post fermentation then bubbles can form on the hydrometer lifting it up and giving you a skewed reading. This is why as a professional brewer we remove any trapped Co2 by first pouring it hard between two containers until it stops foaming. So he guess of 11% may be accurate.
Of course a "professional" wouldn't use a hydrometer at all.
The malting process is what converts starch to sugar. Boiling it destroys the enzyme. You heat the malt to dissolve and carmalise the sugar to darken and add flavour
No
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER."
--- Friar Tuck
"but what’s beer but liquid bread, eh? And bread can’t do you no harm." - Terry Pratchett
@@downsidebrian "bread makes you fat??"
-Scott Pilgrim
@@alex0589 bean -dani
Friar Tuck sounds better when their name is Triar Fu-
absolutly love this channal, and im so glad, that the fire didnt ruin you, and yoe can continu to make these kinds of videos!
The first beer I ever brewed was a braggot. Won a prize at a brewing festival with it.
after doing your wart you could have added a few gallons of water to dillute it down so it's not so hard for the yeast to digest the sugars
when making a small pot like that it often doesn't fully ferment because the yeast is overwhelmed, which is why you make the wart and then add GALLONS of sanitized water to a carboy and then the wart on top of it, which ends up with a much more full fermentation and less of a sweet sugar water taste, AND there's more to go around.
you also can do a cold filtering after the fermentation by lowering the temp gradually so that any silts can be dropped to the bottom of the flask and that way you can clarify it and get rid of any micro particles you didn't want in the final product.
You make valid points. What I want to add is that many beer yeast strains like kveik are good up to higher ABV (like Trappist strains and other Belgium strains for example). Even I have made many meads experimenting with different ale yeast and would reach 8% as the minimum, even with the most basic strains. My point being, often the yeast can tolerate more alcohol up to a certain point, but it might not be ideal. Of course, specialty strains and wine strains were more vigorous and would handle batches with more sugars.
I have heard about olden peoples making stronger batches for occasions but usually it was a more diluted beverage. I'm passionate about brewing and mead making so I am just sharing personal knowledge and friendly conversation 😄🍻
I've been waiting for this... There's a guy I know locally who makes a variation that uses some sort of dairy (similar to a milk mead) and it's my favorite drink in the world
I like this Viking crew. Would love to see more videos with them in it!
9:49 the Arabic scripture written on that coin ring was minted in Muslim kingdoms probably spain which Vikings raided and that's why the coins with Muslim holy text written on them was found in Viking ships and archeological sites.
Just a bit of info.
Possibly one explanation, but another is that the Norse at the time were also traders and had trade routes stretching to Iran.
Quite a few Ulfberht swords were found made of what appeared to be damascus steel
@@CynicalOldDwarf Yes could be because they traded with Muslims.
Jump straight to "they stole it" and disregard the fact that the Norsemen were famed international traders.
Right.
Midas' Touch from Dogfishhead Craft Brewed Ales is a recipe derived from archeological evidence from drinking vessels found in the tomb of King Midas circa 700BCE. It is a blend of mead, white wine, and malt. It is different, yet familiar and does sound like what this would taste like.
It also sounds like how Rocky Coulee Brewing's (Odessa, WA ) Fireweed Honey Blonde tastes since the fireweed honey used in it has a lot of desert herbs in it that add similar flavors while also having mead like flavors. The malting is strong and lightly sweet, while having almost no hops since the base is just an American style blonde ale, leaving the unique flavor of the fireweed honey as a strong part of the taste.
You can find the first one at stores across the country, but the second one is a microbrew that can be hard to get outside of the West Coast. Both are worth trying if you are interested in blended and more ancient based flavors of malt beverages
Funnily enough I've been learning about Mugwort lately. It's active ingredient is thought to be Thujone. On its own (mugwort)is dried and brewed in to a tea and is said to make your dreams more vivid and helps you remember more of them. I have tried it and it works on and off. You have to achieve REM sleep to dream and sometimes if we are really tired we skip that stage and no dreams. But it has been used in many ways throughout history, a tobacco alternative for one.
Thujone is toxic by accumulation though I believe so if used do not use often
Hell yeah, new video
He was so proud of the fire they made over a fire, that he may keep doing it. Sounds like it was his first time. Which is just great
what i find crazy is they made this drink without knowing what the reactions were for and what they were waiting for .. like they wouldnt know it was "germinated" just that its "ready"
great vid andy. love the food ep's. some of the most important technology we ever invented was just the ability to not regularly starve. would love to see more on food preservation. there's a lot of content there from all over the world & ranging from the stone age to the digital age. from stone-lined food pits to refrigeration. lots interesting ish.
keep up the great work, hope you guys all the best
That was really fascinating and looks delicious. I’ve made some aged honey beers using pre-made worts with various hops that produced some very tasty ales that were around 10%. The gruit you used was interesting, especially the ground ivy. I’ve been wanting to try making traditional Pilsener, which uses Henbane as the main gruit herb but isn’t easily obtainable where I live.
This series is absolutely awesome…. Makes a simple trip to the supermarket pretty mind blowing!
I've come across your channel recently and really taken an interest. This video was honestly fascinating and I appreciate that you'll let other people w/ a bit more know-how do the talking when qualified. You got a new fan in South-East MN.
Love what you do
Darn, I wish I could try that stuff. I'm not particularily big on beer, simply because I don't like the bitter taste, so something like this that doesn't contain hops and has some more sweetness from the honey might be right up my alley.
oh my gosh Andy! your video just showed up on my feed! I'm monica's oldest. Danton, glad to see your channel thriving!
9:47
Yeah that ring is 100% from viking culture
There are a ton of viking hoards found with Arabic dirhams made into jewelry. This ring in particular, as I've found out, isn't even a reproduction coin. It's an original. It's as close as you can possibly get to accurate viking age reproduction, being as this practice was common, and the coin used is quite literally from the viking age.
Awesome video! Glad to see HTME back at it again, I've missed it! Joe was a great co-host too, loved his input and energy :D
At 4:55, isn't the amylase destroyed/denatured at this point? Judging by the roaring boil, the water is well above 150 F / 65 C
Yay, more booze!
Did you know you can make beer from squash? It already has the amylase in it, so you can just put the puree directly in the water to heat up.
Now I want to make pumpkin braggart.
These folks are so cool. I love that there is a group of people cooking and crafting like Vikings in Minnesota, looking fly as hell.
awesome to see people from the other side of the world implement lifestyle of my culture and heritage! i live like 10 km from birka and ro see you guys puts a smile on my face! Hope you come to visit stockholm! as i do to Minnesota!
nice to see you guys continuing on after everything
I knew about the brooches but I didn’t know about hanging things from them as pockets,
Very cool! I’ve wanted to make gruit since I first found out about it. One day I’ll do it. This really shows that all the fancy equipment isn’t essential. So maybe thanks to this my one day will come sooner 😁
This is incredibly interesting! Loved the conversation with the vikings and the taste test! 🍺🍻🍺🍻🍺🍻
Very glad to see you back at it!
nice to see a traditional knock-you-down strong beer made
I love every fermentation project! Please do more!!!
You dont really grasp how large of a lad Andy is until shots like this lol
That was really interesting.
I tried to make mead one time... And after that I decided to buy my alcohol in the future.
I wonder if, eventually, HTME'll collab with Townsends once they reach the Colonial era. I think that'd be neat.
Before I found this channel I actually thought about a channel about making stuff with ancient technique so discover this channel is like a dream come true
Welcome to the channel, they've got a great deal of content for you.
I found this channel 2-3 days ago and watched the entire "reset" series already :( I love the premise and it makes me think "how would I do this? How would I do this differently? How would I do this after watching their results, what would have changed from my initial idea? What would be my progression tree if I didn't have to loosely follow history?". It makes me want to do my own "from scratch" type of channel but unfortunately I don't have near enough time to make quality content or the resources to make episodes consistent enough for the algorithm...
That ring at 9:49 has the islamic proclamation of faith.
"There is no god but Alllah and muhammad is his messenger".
I know vikings and muslims did have a history but its cool to see the inter culture cross reference.
Thought I’m the only one who noticed.. doesn’t it say “لا اله الا الله لا ند له لا سيد له” !?!?
@@hasankanso3303 i couldn't really make out the second part. I just assumed it was muhammad rasulallah 😅
I would love to see a recipe for this with the measurements!
as a note: they didnt know about bacteria in medieval times. so when you spoke about hops, they most likely just knew it prevented "infection" but they didnt know what actually caused it
Speaking of what has survived of ancient Norwegian culture I find nalbinding to be quite useful for everyday crafting and wonder when you'll feature it on How To Make Everything.
Thank you for moving on and not whinnying about likes and comments on your page like other youtubers!
I love your side eye. It's the more subtle "smile and nod". LOL
As someone who has been brewing since 2006 and all grain brewing since 2009 you don't ever boil the grain itself, it becomes too bitter. You need to strain that off before the boil
POV: Your making potions in the backyard
1:24 - I see that they still haven't patched "Shield Throw", it's still garbo
you have to make cider now! crushed in a circular pit with a stone that rotates around, then its stacked in layers with straw between, and then pressed down by wooden screw...there might be another older way to press it but that is definitely a very old way to do it, and very low tech. FYI the specific gravity of the wort can be loosely indicated by floating an egg...i haven't actually done it but it is documented historically. i may have to try some of those herbs you mentioned, never used them before except for a yarrow beer which didn't turn out, but that was a sanitation issue i think.
Max: "I combine Ale and Mead!"
My Nordic Pagan ass: \o/
A Nordic pagan? Based.
Can I offer you an nice Jesus in these trying times?
@@christophersnedeker I politely decline but thank you for your offer. I like my system of belief. :)
@@kalamir93 When you think about it the symbolism of Thor and Jesus are pretty much the same. Both are sons of the most high, both are rivals to a serpent/dragon, both die, both defeated their foe by laying down their lives.
@@christophersnedeker I don't buy the comparison, because the strokes are too broad. Firstly, the best written sources we have for old norse mythology were written or composed by christians hundreds of years after the christianisation of Scandinavia and the northern parts of Germany. So similarities are not necessarily genuin, but may be deliberate.
Secondly, if you really wanted to compare Jesus to a nordic god, Baldr would be more fitting from a theological point of view. But even that would be far fetched because of the absence of core components of the christian mythology like the "Holy Trinity" and "Omnipotence" of the christian god.
Lastly, I'd argue that the same lense could be applied to many non-christian mythologies and legenadry figures. Heracles being the prime example here (Son of Zeus, rival of the Hydra, getting killed by treason, ascension to the divine sphere), but also Gilgamesch and multiple stories in the mythologies of India, China and southeast Asia. All these stories were developed long before Christianity formulated and adapted their version.
That is so unique and cool how they reenact being Viking I would really enjoy that!
damn all these words make me feel so nostalgic because it feels like i’m reading a magnus chase book
Great video, I would be interested in seeing you make Strawberry or Dandelion or Nettle Wine:)
I glanced at the thumbnail and was confused why the glass had two handles
That’s awesome guys congrats that it turned out I want to try this now! :) I normally don’t like beer but sweet beer might be nice :)
The stuff you salvaged from the fire could make for a neat collab with a restorer of antiques
Looks like you guys are back on your feet!
What was that added at 6:37 before the new herb was added? You see a hand add a small leaf, I want to make this my self and grow everyting as well so wanna know all the herbs added.
Vikings be like.
Viking 1: yo this bubbly water sure is bussin
Viking 2: bet
When you hit the reset I didn't drink. Now I do and these videos got %1000 more interesting
Outstanding. Very interesting and well done.
I haven't one of your videos recommended in a lot of time, suddenly remember the channel and noticed that
Shoutout to the hensbane plant, which was what pilsners were made from traditionally before hops.
Hi. 9:49 The golden ring that she wears is written on it in Arabic
1:25 did he just randomly throw his shield at the axe guy? What???
was looking for this comment
@@BringDHouseDown I think he sampled too much of the product.
There is a huge repository of mead in between Arizona And Nevada, behind a massive concrete wall.
Historically, for a long time. How insightful
That guy throwing the shield. That's not how you end them rightly.
You are at the perfect time to explore leonardo creations
my Viking Era drink don't use any grains just all wild harvested ingredients found in Northern MN and WI along with wild yeast and honey and the taste is 🤤🥰
This has made me want to get back into brewing
I learn more on this channel than college
I made honey mead back in 2013 when I was trying beekeeping as a hobby
I used way too much honey I still have it nobody wants to drink it because it is so thick and sweet
But It will last forever so every once in a while I’ll pull it out and try it
it’s really good but really really sweet
You made by accident, what is called a "Sack mead", and I bet its delicious. Kudos to your unknowing innovation. Cheers!
With that leftover barley, you could make an awesome mustard
Love the video!!
how were the rotos and acrospires remvoed from the grain after it was dried?
Amazing job! Would love to have a viking beer in some bar lol
If you mash above 70C, you deactivate the amylase enzyme. It looked as if you almost boiled your mash, which would do that. I stand to be corrected though. However, the honey would be fermentable.
@09:49 the ring has very old arabic writings, i wonder what does that has to do with vikings
I would love to try this method myself. It looks really cool.
Before the world plunges into chaos and I have to go create yet another northern kingdom, let me learn how to make mead.
Was there a starting gravity reading done before the fermentation? Otherwise, no way the final gravity reading tells you the ABV. But looks good, would make😄
Might try this too. Looks fun
Can you make ginger beer
at which time we start to get carbonated beer?