Comments by "Jack B" (@WindFireAllThatKindOfThing) on "Weird History"
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@willg125 Depends on how you make it. You can cold brew it viking-style using garbage baking yeast and basic grocery store honey for a semi-sour, but sweet cloudy ale-like brew in as little as a week and waiting for all sorts of spices to be just tossed in there, or the refined way we usually see bottled today that is a much more sour cousin in the ballpark of wine.
When I was 18, literally used to use 1 gallon milk jugs with a fresh Mead mix and ferment it in the snow for a week. Each jug was marked Monday...Tuesday...Wednesday...we didn't have anyone to shoulder tap to score us beer back then. So we made our own alternative with basics from the grocery store, and added experimental stuff like cloves, orange peel, pepper corns, cinammon sticks, etc. It was super cloudy even after filtering, and would only last about a week once you popped the cork on the growler, but it was good stuff, and we killed a gallon each night.
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