A beautiful, entertaining and informative video. I'm amazed at your dedication, knowledge and artistry and to think you do this entirely on your own! You deserve much more recognition.
Thank you so much. I really appreciate this comment. It is a shame that Anglo Saxon culture is often overlooked, as it is every bit as rich and interesting as other cultures, which seem to be more popular. I will continue in my mission to try and bring this world alive for my viewers.
I brewed mead with more or less quality for a number of years. I had to knock out a brew of many, the knowledge was not the best. After a couple of years I took a course in beer brewing which raised the bar. When the teacher asked me how I measured the alcohol, my answer was "I see how many glasses I need to drink before I dare to ask to dance"😃
Thanks once again for an excellent video. Haha, love the effort of you binge drinking. Do you know anything about the alcohol % with such a short fermentation?
Thank you so much. Hee hee. Dedicated to the cause, but always fun to create my pop-up mead hall : ) Pretty weak, by all accounts. I'll be experimenting with a longer fermentation period next time.
Great video, very entertaining and interesting. I want to try some. Just a question, did they not add yeast or is the yeast naturally in the ingredients? Next task... brew mead :)
Outstanding! Your channel just found me, slowly working my way through your vids, your knowledge is amazing the best historical portrayal of Anglo Saxon way of life I've seen. Thank you for your knowledge.
It sounds like mead. My grandson makes mead with honey and it gets flavors from the honey, like citrus or whatever kind of flowers the need got in to. I know you are vegan. What is vegan honey made from?
Hey Pat, I remember many years ago when I did Viking and Anglo Saxon re-enactment, sitting around at a party drinking mead and my companions decided to tell me that mead was made of crushed bees, which upset me greatly! I can be so gullible! I've often toyed with the idea of trying to create vegan mead but I am not sure - definitely worth a try though, me thinks. Just checked the jar of vegan honeyI used and it's sugar and inulin, apple juice, water, lemon juice and molasses. I'll be using what is left for my next brew which will be a mugworth ealu - could be interesting.
Oh, really?! Snap! : ) I am trying to remember where I got mine from. I've had it for years. I may have got it from the Guiness factory when I visited Dublin many years ago : )
Great Video. Is it alcoholic? I noticed no yeast was pitched. Do you rely the natural yeasts in the botanicals? Cool History lesson. Cheers from New Zealand
Hey Kitt, thanks for your comment. It was very slightly alcoholic! I didn't measure its alcohol content - maybe next time - but I drank enough to assess it. 😄 You're right, the yeast comes from the flowers and I guess from leaving it uncovered as none is actually added separately. I do hope to be able to visit New Zealand at some point soon as my other half is a Kiwi 😊
Love the video, though I'm skeptical about the pale malt being available at the time. Before indirect-fire kilning most malts would have been quite smokey and probably brown or red in colour. I believe the ancient romans did bring in a method of doing it, but I don't think it really caught on at any kind of scale. I'd also be skeptical about the idea of wild-fermenting on every brew. More likely they'd repitch from earlier brews or use some method of dry-storage such as stirring the wort with a yeasty spoon or staff, or using a wooden fermenter where the yeast embeds into the wood itself. Good fermentations were highly sought after and if you found a way to do it over and over you'd guard that with your life. Another possibility was partnering with bakeries (a logical partnership since the bakeries could benefit from the yeast being available), and using dough as a yeast starter. Given the impossibility of separating out the microbes with ancient technology, you'd probably also see two fermentations happening: the first one would be very fast, and driven by the yeast we know and love, and the other one would be a brettanomyces fermentation, which would be quite a bit slower, but would dry out the beer to the point of removing absolutely all sweetness.
Wonderful video, thank you for taking the time to do it all! I could imagine myself dropping the whole lot just at the point of sticking it in the barrel!
A beautiful, entertaining and informative video.
I'm amazed at your dedication, knowledge and artistry and to think you do this entirely on your own!
You deserve much more recognition.
Thank you so much. I really appreciate this comment. It is a shame that Anglo Saxon culture is often overlooked, as it is every bit as rich and interesting as other cultures, which seem to be more popular. I will continue in my mission to try and bring this world alive for my viewers.
I brewed mead with more or less quality for a number of years. I had to knock out a brew of many, the knowledge was not the best. After a couple of years I took a course in beer brewing which raised the bar. When the teacher asked me how I measured the alcohol, my answer was "I see how many glasses I need to drink before I dare to ask to dance"😃
That's a great reply!! 😄
Wow, excellent Sharyn, very informative & idiot proof instructions 👍😅
Thank you, Frank 😊 Really glad you enjoyed it.
Trespassing AND contributing to the delinquency of a minor! You Heathens don't know when to quit :P
Ha ha! Not that much trespassing as my dad’s a farmer 😁
Thanks once again for an excellent video. Haha, love the effort of you binge drinking. Do you know anything about the alcohol % with such a short fermentation?
Thank you so much. Hee hee. Dedicated to the cause, but always fun to create my pop-up mead hall : ) Pretty weak, by all accounts. I'll be experimenting with a longer fermentation period next time.
Great video, very entertaining and interesting. I want to try some. Just a question, did they not add yeast or is the yeast naturally in the ingredients? Next task... brew mead :)
How many liters of ale you eventually ended up with?
Fantastic video-really informative and entertaining too!
Outstanding! Your channel just found me, slowly working my way through your vids, your knowledge is amazing the best historical portrayal of Anglo Saxon way of life I've seen. Thank you for your knowledge.
Hey Stephen, thank you for that. Lovely to hear and I am very grateful for your words. 🙂
It sounds like mead. My grandson makes mead with honey and it gets flavors from the honey, like citrus or whatever kind of flowers the need got in to. I know you are vegan. What is vegan honey made from?
Hey Pat, I remember many years ago when I did Viking and Anglo Saxon re-enactment, sitting around at a party drinking mead and my companions decided to tell me that mead was made of crushed bees, which upset me greatly! I can be so gullible! I've often toyed with the idea of trying to create vegan mead but I am not sure - definitely worth a try though, me thinks. Just checked the jar of vegan honeyI used and it's sugar and inulin, apple juice, water, lemon juice and molasses. I'll be using what is left for my next brew which will be a mugworth ealu - could be interesting.
I use maple syrup instead of honey ; agave syrup would also work 🤗
@@jimmytgoose476 thank you. That's interesting to know. Have just finished another brew using rye and mugwort and it is very good :)
Thank you Sharyn. Really interesting. I value your work immensely. Beo Gesund, Osgar
Ic þancie þe! That's great to hear. Really glad you found it interesting.
"Lovely day for a GUINNESS" I have a silicon souver like your poster! Got it from an Irish pub in Athens called ''James Joys''.
Oh, really?! Snap! : ) I am trying to remember where I got mine from. I've had it for years. I may have got it from the Guiness factory when I visited Dublin many years ago : )
Wow! I'm so jealous, you got so much knowledge and access to good stuff. I wish I had the gumption to do this sort of thing....
It takes a lot of work and dedication that's for sure. Thanks for your comment.
No yeast ?..
Great Video. Is it alcoholic? I noticed no yeast was pitched.
Do you rely the natural yeasts in the botanicals?
Cool History lesson.
Cheers from New Zealand
Hey Kitt, thanks for your comment. It was very slightly alcoholic! I didn't measure its alcohol content - maybe next time - but I drank enough to assess it. 😄 You're right, the yeast comes from the flowers and I guess from leaving it uncovered as none is actually added separately. I do hope to be able to visit New Zealand at some point soon as my other half is a Kiwi 😊
@@wildwoodrunester Awesome. Thanks for the reply. It's most appreciated.
What a wonderful video Sharyn! So much packed in, loved it X
Aw, thanks so much, Melody. That makes me happy to hear x
Love the video, though I'm skeptical about the pale malt being available at the time. Before indirect-fire kilning most malts would have been quite smokey and probably brown or red in colour. I believe the ancient romans did bring in a method of doing it, but I don't think it really caught on at any kind of scale. I'd also be skeptical about the idea of wild-fermenting on every brew. More likely they'd repitch from earlier brews or use some method of dry-storage such as stirring the wort with a yeasty spoon or staff, or using a wooden fermenter where the yeast embeds into the wood itself. Good fermentations were highly sought after and if you found a way to do it over and over you'd guard that with your life. Another possibility was partnering with bakeries (a logical partnership since the bakeries could benefit from the yeast being available), and using dough as a yeast starter. Given the impossibility of separating out the microbes with ancient technology, you'd probably also see two fermentations happening: the first one would be very fast, and driven by the yeast we know and love, and the other one would be a brettanomyces fermentation, which would be quite a bit slower, but would dry out the beer to the point of removing absolutely all sweetness.
Thanks for your thoughts. I bow to your superior knowldge on this subject.
Wonderful video, thank you for taking the time to do it all!
I could imagine myself dropping the whole lot just at the point of sticking it in the barrel!
You’re beautiful ❤ I see a beautiful soul😊
Brilliant...