Original Video: Apple silk mead update

this wine you too look at that the caramel is dissolved it's looking just like it did last time I made the same exact recipe that's pretty sweet we're gonna strain the wine into that clean jar and what are you doing that on the 16th I believe because it's like 12 days after I jarred it like this I got got this strainer that works great for doing that, if I try to move the germ nicely. But that's some good looking need. I like to leave the fruit in there for 12 whole days to get over a chance to fully age and then take it out after 12 days. I made the wine on the fourth so if we give it 12 days 12 full days after that, see one two three four five six seven eight nine ten ten years it's fall on the 16th so I'll be straining it on the 16th so I'll be straining it on the 16th, and then when I do that I'll record the video. Let's check out that meat. Cobra's apple silk meat. That's looking delicious. Last time I did this recipe, it looked just like this. As you can see the cameras have completely dissolved and it's just for mention doing this thing. We'll strain that on the 16th and that's what's up.