How fast you're mead ferments depends on the type of yeast you use. Next time you do it use a champagne yeast it is a hearty yeast and will consume a lot of sugar. You can actually fully ferment a mead in 7-10 days. You're alcohol content is approximately 1 pound of honey = 1% abv in five gallon batch. It should taste nothing like beer. If you get the yeasty taste it means it's not done fermenting yet. I usually ferment it very dry and then sweeten and neutralize and then you can age it.
Typically for mead, we ferment for 12 -18 months. Every 3 months we change to a different carboy, leaving residue behind, tasting, and looking to see if it is still bubbling. We also don't "cook" to the water and honey. Though, doing so might help expedite the fermentation process by breaking down the sugars with "Cooking". Even after 18 months we'll still get corks popping from time to time.
Fun Fact: Viking never had horns attached to the helmet, the main reason why people think they did is because of scandinavian artistans that popularized nordic raiders to have horns on their helms which they never had.
the Reason Why the People think Vikings Had Horns On the Helmet comes From the GERMAN Opera from Richard Wagner "The ring of the Nibelung" in the Song The Ride of the Valkyrie the First time Vikings appear with Horns on their Helmets . Thats the Origin of Horns On Helmets. Has 0 to do with a Scandinavian Artistan.
Another fun fact is that there is no such thing as actual Viking descent, also being proud and still representing a pillaging,R@ping,raiding and actually very cowardly way of life is in my opinion not the best play ever
Grravlox, everyone in culunary school here in Sweden learned the first year in there. It's a stable that everyone should know how to make. Its easy, and tasty.
@@BobaPhettamine part of a school topic about old food traditions going all the way back to Viking times. And I have worked in the kitchen even where old preservation methods from that time are still used. Heritage food is still interesting thing. Btw sugar did not come to Norway until 1700-1800.
Not sure about the "salt wasn't naturally occuring" part. Because, you know... There's the literal *ocean* which for a viking usually isn't far away. It would be a lot more available than sugar, anyways. Salt was in seawater and could also be mined. Sugar was an import from asia and the middle east. Now, the vikings did do trading runs all the way to Bagdad, so they probably did occasionally buy some, but you'd see infinitely more salt than sugar.
My wife and I make mead ourselves at home very similar to how you made yours. Looks like you didn't add much honey and you filled it really full which is sketchy because as it ferments it could overflow a bit. I haven't gotten to the part where you taste it yet. We add some other stuff to it for flavor but overall turns out incredible. We brew it until I don't see signs of fermentation then I put it into secondary phase which is just putting it into another carboy to finish. I would love to send you a bottle of it if you'd like to give it a shot.
I enjoyed this video more than some others cooking channel videos. The humor, less seriousness and overall more laid back feeling are really nice! It did not get as many views as other series from you, but I would hope you would still continue, if you had fun making it! It truly liked this a lot. Thank you for making content!
Yep, my wife makes lox all the time, and we eat it on flatbread or bagels, with cream cheese, capers, and pickled onions. It's incredible breakfast brain food. Or chop it up and mix it into some cottage cheese, then add capers or cubed pickles, and some of the dill it brined in. DEEEElicious.
Just a note on the brew of the mead. if you use any, ANY honey, that has corn syrup added you have a poluted brew. You need a raw honey (honeycomb is best) or you have a weird low alcohol booze water. -- brewing snobbery over.
It's extremely rare for even the best yeast strains to get more than 18% abv . It also depends on what the starting specific gravity was at the start and what it was at the end of fermentation (which also depends on what the sugar content was). Meads can take upwards of a year to be fully fermented and settled so then flavors are married. A 30 day mead is usually going to taste a bit harsh.
All you really have to do is row out the Fjord to the open ocean then set your sails and let the wind take you, once you reach England roll the sail up and row up the coast and into the rivers then row inland and look for spot to land and make camp.
IT's not really possible to ferment a beverage more than about 18-19% without taking some extreme measures like putting in huge amounts of yeast and sugar, and even then you probably won't go past 25 or so. Yo get stronger than that you have to distill or use the eiswein technique. So I'm guessing your mead is in the 12-15% neighborhood, roughly the same as a typical wine.
We Swedish still eat pickled herring every Midsummer and Christmas, we think is pretty good haha and cured salmon of course for everyday lunch... I am not sure about Bison meat, we don't have Bison here, elk or moose maybe. Cool video!
Max the Meat viking now? What are we going for X-X funny Timestamps 0:54 WHAT THE FU 2:48 PALM HONEY 3:07 strawberry tree 😭 5:21 Oh god.. 5:33 bro is NOT a viking 😭 6:43 minimax? 6:52 TIBBYYYY 7:02 *THERES TWO OF THEM!?* 8:42 that genuinely scared me ☠️ 10:01 5 Days, Weeks, Months? 10:02 WHa 10:49 👁️👄👁️ 11:18 Grav what now 13:18 only the best for our king 15:45 bros tweaking 16:34 Max Rn: *My disappointment is immeasurable and my day is ruined*
Big recommendation, keep your mead in a dark room, if you increase the pressure on the flask you gain more ester, which means ins more fruity/floral... You can also add in some other tricks, but I also recommend the yeast dtarot recommended, also honey types make a difference, just ask GPT or some Mead guy (Man Made Mead) (Golden Hive Mead)
The medieval flatbread bread we get at medieval markets here in Sweden tends to be spiced with caraway or fennel. We kind of associate it with the middle ages. So you could definitely have put some spice in the flatbread.
To be fair to max with the rowing. Longships had sails. they rowed when they did not have the wind in their favor or when in calm waters. Also it wasnt just one person rowing they had a team of rowers. But yeah mainly sails carried them that far. and it took about a week to do. So he did very admirable for what it was.
Vikings actually did not have horns on their helmet, it was only added later on by a Danish painter in paintings to make them look more scary. Great content though, that's a very weird way of making skyr. i would highly recommend if you ever visit Iceland that you stop by Erpstaðir, its a fantastic place/farm were you can buy great Ice Cream (even some weird ice cream like dandelion Ice cream), skyr, skyr confectonary, and cheeses and more stuff. also not to farm from that place is the birthplace of Leif the Lucky, where you can get a show/tour about the house that's there (replica house of what Erik the Red father of Leif the Lucky built) and how they lived including food and more. also there's lots of interesting Icelandic food to try.
Can’t imagine Vikings using that amount of pepper, if any amount at all. Your Dutch mother must know the expression “peperduur” as refering to the exclusivety of the spice back in the days.
Here's a Challenge Max. So this challenge is from the tv series called "Kings of the Wild". The show composed of one expert survivalist/trapper and a chef surviving in the wild for three days, their goal of course is to survive three days(actually sorry it's 7 days), but in their last day, they must EAT like KINGS only having foraged veggies/fruits and caught wild animals. So maybe you wanna put in the next level?, you can also add nick or guga on your team, and one Expert at Survival 😁
15:45 if you study for a while, you will find out that the vikings actually took longer voyages than that one to catch up with the winds to take them to England. So yeah, there's was way more a bit of rowing than what you did, but also there was a time to rest after you caught winds.
Could you do a spirit making video? What are the things you need to look out for when making alcohol with fruit? I've read somewhere that you shouldn't ferment fruit as it makes ethyl alcohol which is the lethal version of alcohol.
For added authenticity you could've saved the whey and fermented that as well, making a drink called blaand. It's associated with viking culture, even if there's no direct proof they made any, but it's parmesan-flavored wine.
The funniest part of this video is 5:33 obviously he was joking with the caught fish because he was shaking it around like it was fighting him but what makes it even better is that the fish was already gutted and cleaned xD
Day 1. Skyr, ready on day 3; Day 2. Mead, ready on month 2; Day 3 Pickled Herring, ready on day 8. Turns out these Vikings were planners more than raiders, just to keep fed!
Salted cod is used today too - a lot of Caribbean people cook with it. Normally though, there's wayyyyy more salt on the cod and it's usually soaked or rinsed to get rid of the harsh salty taste before you cook with it.
The salted cod is suposed to be boiled bone and flesh in, We have this all The time at home and you basically drone The fish in salt without doing anything and then chopp it up and eat with potatoes
Hey max I make mead the reason why it seemed so strong is because it was hot back in those days aging wasn't really the easiest thing to do loved the video I think I'll try your recipe but I may add walnut in it and let it age more so I have a breakfast honey wine
You definitely didn’t make that yogurt correctly 🤣 Missed a step or two, though you were this 🤏 close. Your whey looks great though, I usually let mine sit for 20-24 hours before collecting it. You can also make whey just from raw milk at room temp. I’m ironically collecting my whey while I watch this!
That bread is what we eat on a daily basis in India, it is exactly like roti. We don't add any eggs, yogurt, yeast or anything else. Just flour and water.
“This is at least 20% ABV…” 🤣🤣🤣 Bread yeast like that Fleischmann's will literally die in a solution of 8% alcohol by volume. _Maybe_ 10% if you’re lucky. You’d have to be using a very fancy wine brewer’s yeast to get anywhere _near_ 20%.
well, Beef/bison was not often consumed as the cattle was more used as work animals. What you should have used is Lamb or Mutton for the stew, as allot of sheep was herded for the wool for clothing. also made allot of meat. Goat was also common but more for the milk and help clearing land for crop farming. Also allot more smoked and dried fish
Well, it could be a stand-in for european bison (which until the late middle ages did also live in Denmark and the south of Sweden). It would basically just be game meat, since european bison weren't domesticated. That aside, even though cattle weren't really kept for meat, they'd still end up on the plate then on a semi-regular basis, simply because they were kept for milk and because work animals don't live forever, either. And if you've got tough meat from an old work oxen or milk cow, it would certainly be better in a stew than as a steak.
@@darthplagueis13 you are correct, as a Norwegian i tend to forget the Danish and Swedes also were vikings at some point and had access to more cattle then the Norwegians had
"i'm gonna eat like a viking"
adds starberries...
Adds tomato
i mean
they were strawberries but they we're more like black berries
uses a fermenter... Ofcourse the vikings had those amazing machines!
Add bills💀
And pepper
Max the American Scandinavian Viking who Trained in China Meat Guy
My farts are better than Max the Meat Guy’s farts 💨
Mr Worldwide
and the barley guy dont forget
How fast you're mead ferments depends on the type of yeast you use. Next time you do it use a champagne yeast it is a hearty yeast and will consume a lot of sugar. You can actually fully ferment a mead in 7-10 days. You're alcohol content is approximately 1 pound of honey = 1% abv in five gallon batch. It should taste nothing like beer. If you get the yeasty taste it means it's not done fermenting yet.
I usually ferment it very dry and then sweeten and neutralize and then you can age it.
My farts are better than Max the Meat Guy’s farts
@@p-__ stop spamming comments man
Typically for mead, we ferment for 12 -18 months. Every 3 months we change to a different carboy, leaving residue behind, tasting, and looking to see if it is still bubbling. We also don't "cook" to the water and honey. Though, doing so might help expedite the fermentation process by breaking down the sugars with "Cooking". Even after 18 months we'll still get corks popping from time to time.
Yeah 100% not 20% alc content. Mine usually get to 11-14%
noobs eh? ...
When you realize that the cow he milked was his sister 💀💀💀💀💀💀💀💀💀💀💀
Help😂😂😂😂
@@animefangirl9006 how can I help
Dude wtf 💀
Oh shi-
They switch roles in his other videos, but those cost money i think..
Are we sure that’s milk 😂😂
Edit thank you guys for all the likes 👍🏼
My farts are better than Max the Meat Guy’s farts 💨
@@p-__ nobody cares farts are nasty anyway
@@Levidawgs7744:(
@@p-__what….
Of course not, are you out of your mind ?
Fun Fact: Viking never had horns attached to the helmet, the main reason why people think they did is because of scandinavian artistans that popularized nordic raiders to have horns on their helms which they never had.
the Reason Why the People think Vikings Had Horns On the Helmet comes From the GERMAN Opera from Richard Wagner "The ring of the Nibelung" in the Song The Ride of the Valkyrie the First time Vikings appear with Horns on their Helmets . Thats the Origin of Horns On Helmets. Has 0 to do with a Scandinavian Artistan.
@@waylinar I did light research and thats what I got, thank you for giving me the right information
@@waylinar 19th century Germany ruins everything, as usual.
Another fun fact is that there is no such thing as actual Viking descent, also being proud and still representing a pillaging,R@ping,raiding and actually very cowardly way of life is in my opinion not the best play ever
@@mgks2784 You need to read up on vikings. Most of their life they spent farming and trading. Yes some did go on raiding sprees but it wasn't a lot..
I never knew Vikings enjoyed Breakfast Bowls 😂
My farts are better than Max the Meat Guy’s farts
@@p-__dude shut up
and tomatoes
@p-__ OK that stopped being funny already.
Now this just turned into an argument
that rowing challenge is hilarious hahahah
My farts are better than Max the Meat Guy’s farts 💨
@@p-__ No
Grravlox, everyone in culunary school here in Sweden learned the first year in there. It's a stable that everyone should know how to make. Its easy, and tasty.
My farts are better than Max the Meat Guy’s farts 💨
@@p-__shut up dude u ain’t funny
@@p-__ My farts are deadlier than your farts 💨💨
Nah wtf🍑❤🏡
Continue more of this type of content going into the past with their diets. This was awesome
My farts are better than Max the Meat Guy’s farts
As a Norwegian resident you got it a bit wrong.
damn you must be old if you were around during viking times
@@BobaPhettamine part of a school topic about old food traditions going all the way back to Viking times. And I have worked in the kitchen even where old preservation methods from that time are still used. Heritage food is still interesting thing. Btw sugar did not come to Norway until 1700-1800.
Just be happy you got independence XD
@@BobaPhettamine, as ezzard said we lwarnt about it in school
@@BobaPhettamine, just like you learn about your country
Not sure about the "salt wasn't naturally occuring" part. Because, you know... There's the literal *ocean* which for a viking usually isn't far away.
It would be a lot more available than sugar, anyways. Salt was in seawater and could also be mined. Sugar was an import from asia and the middle east. Now, the vikings did do trading runs all the way to Bagdad, so they probably did occasionally buy some, but you'd see infinitely more salt than sugar.
They didn't use much rock salt, as you mentioned it had to be imported and was expensive. Hence the "not so much salt"
If i remember correctly they could get salt from gotland, as for Sugar, they had honey
You can literally boil saltwater in a pot for salt@@significalyzero
09:35 that bread is called Chappathi in India.
yes
My wife and I make mead ourselves at home very similar to how you made yours. Looks like you didn't add much honey and you filled it really full which is sketchy because as it ferments it could overflow a bit. I haven't gotten to the part where you taste it yet. We add some other stuff to it for flavor but overall turns out incredible. We brew it until I don't see signs of fermentation then I put it into secondary phase which is just putting it into another carboy to finish. I would love to send you a bottle of it if you'd like to give it a shot.
Hey max I love your videos my cat just died and seeing your cats make me happy
Thank you! And I’m really sorry to hear that :/
I enjoyed this video more than some others cooking channel videos. The humor, less seriousness and overall more laid back feeling are really nice! It did not get as many views as other series from you, but I would hope you would still continue, if you had fun making it! It truly liked this a lot. Thank you for making content!
Yep, my wife makes lox all the time, and we eat it on flatbread or bagels, with cream cheese, capers, and pickled onions. It's incredible breakfast brain food. Or chop it up and mix it into some cottage cheese, then add capers or cubed pickles, and some of the dill it brined in. DEEEElicious.
Sound bad
Just a note on the brew of the mead. if you use any, ANY honey, that has corn syrup added you have a poluted brew. You need a raw honey (honeycomb is best) or you have a weird low alcohol booze water. -- brewing snobbery over.
Snobbery is the easy way to get punched in the jaw.
It's extremely rare for even the best yeast strains to get more than 18% abv . It also depends on what the starting specific gravity was at the start and what it was at the end of fermentation (which also depends on what the sugar content was).
Meads can take upwards of a year to be fully fermented and settled so then flavors are married.
A 30 day mead is usually going to taste a bit harsh.
All you really have to do is row out the Fjord to the open ocean then set your sails and let the wind take you, once you reach England roll the sail up and row up the coast and into the rivers then row inland and look for spot to land and make camp.
IT's not really possible to ferment a beverage more than about 18-19% without taking some extreme measures like putting in huge amounts of yeast and sugar, and even then you probably won't go past 25 or so. Yo get stronger than that you have to distill or use the eiswein technique. So I'm guessing your mead is in the 12-15% neighborhood, roughly the same as a typical wine.
0:42
high protein viking
cannibalism be like
We Swedish still eat pickled herring every Midsummer and Christmas, we think is pretty good haha and cured salmon of course for everyday lunch... I am not sure about Bison meat, we don't have Bison here, elk or moose maybe. Cool video!
There definitely used to be Bisons in Sweden, how many were around back then during the viking age, if not any.
I'm starting the video with an authentic Norwegian Viking with me, if this is inaccurate I'm coming for you Max
I'm coming for you
Bro max is restarted
Bro uploaded at 2:00 AM to make me hungry
My farts are better than Max the Meat Guy’s farts 💨
@@p-__shut up
@@p-__💀
Ahh yes, Vikings had modern day cooking technology
Yup
"Are You High ?"
"Noooooh, I am 'Sky'ed "....
Max the Meat viking now? What are we going for X-X
funny Timestamps
0:54 WHAT THE FU
2:48 PALM HONEY
3:07 strawberry tree 😭
5:21 Oh god..
5:33 bro is NOT a viking 😭
6:43 minimax?
6:52 TIBBYYYY
7:02 *THERES TWO OF THEM!?*
8:42 that genuinely scared me ☠️
10:01 5 Days, Weeks, Months?
10:02 WHa
10:49 👁️👄👁️
11:18 Grav what now
13:18 only the best for our king
15:45 bros tweaking
16:34 Max Rn: *My disappointment is immeasurable and my day is ruined*
My farts are better than Max the Meat Guy’s farts 💨
Some let it rest for years, the salmond
and he used bison for a dark ages scandinavian stew... unless they were Vinland
pickle herring and herring in white sauce is amazing
Big recommendation, keep your mead in a dark room, if you increase the pressure on the flask you gain more ester, which means ins more fruity/floral... You can also add in some other tricks, but I also recommend the yeast dtarot recommended, also honey types make a difference, just ask GPT or some Mead guy (Man Made Mead) (Golden Hive Mead)
The skits are what make the is channel great. (As well as your meat knowledge) 😎👍
My farts are better than Max the Meat Guy’s farts 💨
BRO WHEN YOU DID THE COW THING AT THE START MY DAD WALKED INTO MY ROOM
Wait a moment, you have no fish tree?
5:35 this man will eat the whole sea population.
9:03 this is an Indian food, happy to see Vikings eats it btw they are called Chapatis in english if you are wondering
This was really well done! It would be cool if you could do more historical type themed food videos like this one Rome, western, Egypt ect.
The medieval flatbread bread we get at medieval markets here in Sweden tends to be spiced with caraway or fennel. We kind of associate it with the middle ages. So you could definitely have put some spice in the flatbread.
To be fair to max with the rowing. Longships had sails. they rowed when they did not have the wind in their favor or when in calm waters. Also it wasnt just one person rowing they had a team of rowers. But yeah mainly sails carried them that far. and it took about a week to do. So he did very admirable for what it was.
max miller collab when?
WHAT???? MAX HAS ANOTHER CAT?!
The milk part 💀
You literally look and built like a Viking
Keep up the great work
The love and positivity here is overwhelming. God bless you all!
My farts are better than Max the Meat Guy’s farts
8:39 Chappathi 😂 is North Indian staple food
The picture of you was taken in madurodam, right?
😅
Vikings actually did not have horns on their helmet, it was only added later on by a Danish painter in paintings to make them look more scary.
Great content though, that's a very weird way of making skyr.
i would highly recommend if you ever visit Iceland that you stop by Erpstaðir, its a fantastic place/farm were you can buy great Ice Cream (even some weird ice cream like dandelion Ice cream), skyr, skyr confectonary, and cheeses and more stuff. also not to farm from that place is the birthplace of Leif the Lucky, where you can get a show/tour about the house that's there (replica house of what Erik the Red father of Leif the Lucky built) and how they lived including food and more. also there's lots of interesting Icelandic food to try.
Oh shit he got another contraption
Introducing….THE SKYRMASTER 5000🎉🎉🎉🎉
Max the liver guy 😂
My farts are better than Max the Meat Guy’s farts 💨
@@p-__Okay good for you
@@p-__mine are better than yours
11:30 wish you had still procured some birch bark, it really imparts a flavor iconic to scandinavia, same with elderberries hawthorn and seabuckthorn.
Max has the ultimate sleeper build
this thumbnail is good, but that cgi though
My farts are better than Max the Meat Guy’s farts 💨
@@p-__ I doubt it, he eats lots of wagyu
Marvel been real quiet since this dropped
You mean the ai?
It looks more like good editing
I have to say I’m 4 minutes in this video and I’m very entertained and already learning new things.
Thank you.
Bro is viking at home😂😂
Is it bad that I want Max Miller to do a review... This guys eating Bison, black pepper and red wine stew. Costs would have been insane.
Lamb, Cod and Mead. My Danish ancestry demands we go reaving! Ready the longship!
Can’t imagine Vikings using that amount of pepper, if any amount at all. Your Dutch mother must know the expression “peperduur” as refering to the exclusivety of the spice back in the days.
Here's a Challenge Max. So this challenge is from the tv series called "Kings of the Wild". The show composed of one expert survivalist/trapper and a chef surviving in the wild for three days, their goal of course is to survive three days(actually sorry it's 7 days), but in their last day, they must EAT like KINGS only having foraged veggies/fruits and caught wild animals. So maybe you wanna put in the next level?, you can also add nick or guga on your team, and one Expert at Survival 😁
We going back in time with this one🗣️🗣️🗣️🔥🔥🔥
My farts are better than Max the Meat Guy’s farts 💨
Loved this one. Super entertaining
15:45 if you study for a while, you will find out that the vikings actually took longer voyages than that one to catch up with the winds to take them to England.
So yeah, there's was way more a bit of rowing than what you did, but also there was a time to rest after you caught winds.
You should have tried rakfisk(its bascly just roten fish) they say it get better the longer you let it sit😂
My farts are better than Max the Meat Guy’s farts
I grew up with lutefisk on the holidays... One of the least pleasant (to me) preparations of cod...
Wow, Max. Glad that you're trying to eat like a viking. A fun fact about myself: I am a direct descendant of the Viking Erik the Red.
Fun fact about me: according to my great grandma, her husband had direct lineage to the daughter of Erik the Red, Freydis...
Could you do a spirit making video?
What are the things you need to look out for when making alcohol with fruit? I've read somewhere that you shouldn't ferment fruit as it makes ethyl alcohol which is the lethal version of alcohol.
1 minute in and I'm laughing my ass off because of that cow 😂
Dude throw some blueberry jam and cream (not whipped) into the skyr and you're golden. The cream is vital. Greetings from an icelander
For added authenticity you could've saved the whey and fermented that as well, making a drink called blaand. It's associated with viking culture, even if there's no direct proof they made any, but it's parmesan-flavored wine.
Max has an everything tree😂
The funniest part of this video is 5:33 obviously he was joking with the caught fish because he was shaking it around like it was fighting him but what makes it even better is that the fish was already gutted and cleaned xD
Please do more videos like this
It’s funny how he catches or extracts every main ingredient in true Viking fashion 😂
Liver king shaking in his boots 🔥
My farts are better than Max the Meat Guy’s farts 💨
@@p-__ I’m honored that a bot noticed my comment but get out
For gravlox, it's better if you had put a weight on top of it
That cat BOOSIE better know how to meow (rap), too.
Pickled herring is amazing and super underrated, highly recommend
Day 1. Skyr, ready on day 3; Day 2. Mead, ready on month 2; Day 3 Pickled Herring, ready on day 8. Turns out these Vikings were planners more than raiders, just to keep fed!
Vikings had years of hard work and training plus on the ships they took turns on rowing so you did pretty good
pickled herring is still very popular food in sweden, it's one of my favourite foods
Need more journeys, love this 🎉🎉🎉💪🏽💪🏽💪🏽
Tibby: WHO SUMMONED MEEEE?
MAX: ME
I'm essentially making the stew as I watch this. Not bison but a chuck roast, and I make a sourdough to go with it.
Salted cod is used today too - a lot of Caribbean people cook with it. Normally though, there's wayyyyy more salt on the cod and it's usually soaked or rinsed to get rid of the harsh salty taste before you cook with it.
It's also like the national dish of Portugal. And they import the fish from Norway and Iceland.
Max rocked
Daisy shocked
The salted cod is suposed to be boiled bone and flesh in, We have this all The time at home and you basically drone The fish in salt without doing anything and then chopp it up and eat with potatoes
this made me so hungry you cant even imagine
What a refreshing plot. Nice work
Hey max I make mead the reason why it seemed so strong is because it was hot back in those days aging wasn't really the easiest thing to do loved the video I think I'll try your recipe but I may add walnut in it and let it age more so I have a breakfast honey wine
That's about as old school as it gets. Nice job
5:16 I thought bro said “pickled herroin” lmao😂
Wow those vikings must have been really strong rowers if they made it out to Mexico to get tomatoes during that time period lol
I dont think bro realizes how devious that cow part was
I Love Max The Meat Guy Videos ♥️
You definitely didn’t make that yogurt correctly 🤣 Missed a step or two, though you were this 🤏 close. Your whey looks great though, I usually let mine sit for 20-24 hours before collecting it. You can also make whey just from raw milk at room temp.
I’m ironically collecting my whey while I watch this!
Petition to make a untied Steaks of America.
A map of America but in literal steaks
That bread is what we eat on a daily basis in India, it is exactly like roti. We don't add any eggs, yogurt, yeast or anything else. Just flour and water.
Try to make pinnekjøtt next time, perfect for Max The Meat Guy
“It’s been thirty days, our mead is ready!”
_Laughs in homebrewer_
“This is at least 20% ABV…”
🤣🤣🤣 Bread yeast like that Fleischmann's will literally die in a solution of 8% alcohol by volume. _Maybe_ 10% if you’re lucky. You’d have to be using a very fancy wine brewer’s yeast to get anywhere _near_ 20%.
8:50 Bro Made Chappati
LEGIT!!!!!!!!!!
Very nice. I like this idea. I also like unusual recipes. That's why I started a cooking in nature youtube channel.
Perfect salmon sliced 🤤🤤❤
well, Beef/bison was not often consumed as the cattle was more used as work animals. What you should have used is Lamb or Mutton for the stew, as allot of sheep was herded for the wool for clothing. also made allot of meat. Goat was also common but more for the milk and help clearing land for crop farming.
Also allot more smoked and dried fish
Well, it could be a stand-in for european bison (which until the late middle ages did also live in Denmark and the south of Sweden). It would basically just be game meat, since european bison weren't domesticated.
That aside, even though cattle weren't really kept for meat, they'd still end up on the plate then on a semi-regular basis, simply because they were kept for milk and because work animals don't live forever, either.
And if you've got tough meat from an old work oxen or milk cow, it would certainly be better in a stew than as a steak.
@@darthplagueis13 you are correct, as a Norwegian i tend to forget the Danish and Swedes also were vikings at some point and had access to more cattle then the Norwegians had