Original Video: Mead thoughts

Good morning YouTube. It's your boy King Cobra. Giving you some pro tips with making your own meat. One of my fans was gracious enough to send me some wine making yeast number 1118 and this wine-making yeast does not require any sort of hot water to activate it and it doesn't like the buildup you know when you're making your own homemade wine and the… Excuse me. When you're making your own homemade wine, the bottle lacks to expand. So if you don't have an airlock, I would use a balloon. Like I do, just poke a hole in the middle of the cap, stretch a balloon over it, double tie the point. One, loop two, loop, boom. But luckily, the wine, 11, 18, yes, it doesn't, what you call, because if you put like instant yeast in a bottle of meat, it does work. However, if you don't have a lock for it or some kind of thing, it'll swell up pretty fast. Whereas the wine making yeast doesn't, it's very popular with winemakers alike because it'll give your wine an 18% alcohol volume if your wine yeast is treated to the right conditions. You know wine yeast likes the colds, dark, and no light. That's why when I was pulling water into the honey bottle, it was cold water, I gave it a little swish, poured it into there. People were like, oh my God, San Pico and fucking Hawaiian punch, I have all these chemicals. Okay, to be fair that mango punch me that I made knocked me on my ass. So when this one's done, I'm not going to drink it as fast and savor it more. I'll be bottling up the strawberry banana mead on the 22nd of October. The, the puree, the concentrate puree, you know, the strawberry banana stuff that they can, that's made from real fruits. And it's concentrated. So if you give the wine, the 11-18 wine yeast, the plenty of sugar to eat and dissolve and whatever, and you put it in a dark and cold closet, and just let it sit. When I first started making the wine I didn't use an airlock because I saw a recipe on YouTube. But the dude just left the cap partially off. Not enough to like blow the cap off enough to like, you know what I'm saying. And people are like you should try using a balloon. So I'm like, okay, you can't afford an airlock, you drill a hole in the middle of your lid, stretch a balloon over, and then double loop the quantity of holder around the balloon's base in the lid. And before you do all of that, you want to make sure that your lid is on there nice and tight.. that you want to make sure that your lid is on there nice and toite. Because the wine yeast slowly releases pressure unlike say your instant yeast were within like two hours or less the bottles are you know what I'm saying so yes you can use instant yeast to make alcohol. You can use regular dough yeast where you have to activate it through some lukewarm water. I happen to like tempt the water on top of it. It's just extra steps. You know, so like, and here's the thing of it, you can't really find wine yeast in the store unless you know what you're looking for. They usually just have like instant yeast or some shit like that. But the fans sent me some wine making yeast and a funnel for distributing the sugar more cleanly into the hooch. And thank you to my fans for doing that. That's really appreciated, you know. I've been wanting to do the strawberry banana meat for a couple days now. And I was gonna order some more or use the yeast that I already had or use, you know, but I just had a knot too and just go with the yeast that my fans sent me. And doing some research, like I said, you can make using wine yeast 1118, if you have the happiest of conditions for that yeast for that yeast for that yeast for that yeast, yeast, 11, 18. If you have the happiest of conditions for that yeast, you can make a homemade wine slash meat that's like 18% alcohol and volume. But if you don't take good care of it, it will probably poop out before it gets to 14 or less. So an 18% alcohol by volume is nothing to sneeze at. A four local is like 1112. 1314 alcohol by volume. Camel, silver ice with the four exes is 12.6% or 9 in volume. So because the pressure in this bottle has a makeshift balloon airlock and because the yeast I put in my newest bottle freaking like I said I was doing some research on Google. And then when I went to go check on and look at it and the, or I keep, or I keep my bottles, you know. The wine began to instantly darken up. And had like that geasty sort of phone that you get when you start fermenting alcohol. in the bubbles themselves were the same color as the liquid. that yeasty sort of foam that you get when you start fermenting alcohol. And the bubbles themselves are the same color as the liquid versus being a pure white. So I think I'll get better results for sure with the wine yeast. I'm not going to touch her unless the balloon gets too big with, you know, the pressure. in which case you'll have to burp it and unless the balloon gets too big with you know the pressure in which case you'll have to burp it and replace the balloon. But that balloon ain't filling up very fast tubes. It really ain't. It's been a couple hours since I assembled that uh banana strawberry meat. And people are going, how the fuck is this going to alcohol? Because, you know, the Hawaiian Punch deal has so many chemicals in it and blah blah blah. I'm like, that's why you add a little bit of extra sugar. That's why you add actual fruit to it. And on top of that, some actual honey between the raw, unsiltered honey, the two cups of sugar, and then an entire dull banana thrown in there with like a couple of strawberries. And, you know, the concentrates, you know, and the can know the concentrates you know in the can the blue can that you see in that video there is a puree concentrate made from strawberries and bananas so like you kind of like you know it's like a little science experiment kind of like, you know, it's like a little science experiment. But what's on my agenda for today is Friday tubes. The time gets to be a bit more closer to the afternoon, you know, work on wands and music and I got a food hack I'm planning with a bacon chees cheese burger that I wanted to add a killer cookie dough brownie to it and a banana bread pop tart, but when I ordered my order they were out of stock on those two items. So we'll still make the burger look good and delicious. Once you worry about a thing on that? Also, I'm not gonna be doing as many drinking streams. Because if I do drink on camera, it's not gonna be a shit ton. Like, real talk, you see me pass out drunk on camera multiple fucking times. So the assholes who called the cops and the EMTs on me were not doing it because they were doing it to fuck with me. Because it's like, oh, Cobra found something he enjoys. Cobra enjoys making his own hooch. Well, you can't have that, can we? Now the closet where I store my homemade hooch bottles is dark, it's dry, and it's cold. And this would be a great way to try out another recipe with a different yeast. Yeah, so I'm not going to be bottling that up into a clean bottle until October 22nd. Even though Google said it only takes like three to five days to turn into hooch, criminal, whatever you want to call it. Wine does get better with age people and I want to make sure that god damn honey is completely dissolved into the potion if you will. The yeast has a little bit of strawberry chunk in it. Like I said, you saw the video dude. You know, the camera angles could have been better, but sometimes you need two hands to make it. But I do appreciate the selfie sticks that one sent me for filming videos. Or the tri-pie, I mean. The selfie sticks someone sent me for filming videos. banana strawberry punch by itself in my last shoutout video and it's delicious. I've managed to drink the other bottle of it completely clean so now all I got to do is wait an entire month to make it happen and what's in a month 30 days. to make it happen. And what's in a month? 30 days. Anything longer than that? I don't know. But I'm only watching it like a hawk, dude. And it's like, what doesn't have chemicals in it these days? So you can use instant yeast or, you know, the yeast where you can use instant yeast or you know, the yeast where you have to add water to it kind of thing to make your hooch. But if you're getting the yeast where you gotta add the water to it, it's just, it feels like an extra step, dude. You know what I'm saying? So it's like if you could find a way to make homemade wine cheap, quick, and with little steps as possible, there you go. There is a slight difference with this batch, though, of homemade wine. The last two times I made it I used instant yeast and it would expand all the carbonation from the fermentation you know what I'm saying. It built up really quickly like I said about the… from the fermentation, you know what I'm saying? It built up really quickly, but the nice thing, like I said, about the wine making yeast is that, you know, it doesn't build up so quickly the pressure. It's very slow to build up and it's ideal for making wine. It's why wine making yeast number 1118 is very popular amongst home brewers and what have you. I don't want to take it out to show off too often because I don't want the fucking yeast to die on me before I've had a chance to ferment it. So unless this dark outside or dark in my apartment with little to no light I'm not going to be showing out that bottle unless I open the closet door and like film it like hey this is what it looks like now you know now the only time I'm I might have to like manually burp my strawberry ming who have strawberry banana mead is if the balloon gets too big and it's like you know I'm I'm saying, it looks like it's about to pop or whatever. But we'll just keep an eye on it and check on it every other day. Make sure the balloon doesn't get too full. And if the balloon pops, just replace the balloon. Are balloons the best option for making a you know a stopper for your hooch? No, but if you don't want to wait for shipping and handling and you know you go to a random store in your local area and just pick up a pack of latex balloons. countries, you know, like England's drinking age is lower, but that's beside the point. Be careful in making your own homemade wine. You can in fact catch botulism. Surprisingly that mango punch me turned out delicious And my dumbass was like let's see how much of it we can drink on stream and then I got I got it down to damn near the bottom And I passed out in my chair and then the cops and the EMTs fucking show up and I'm like why the fuck you got, I didn't say the F bomb, but I was like why you people here? Well, they got a call, people were concerned about you, I'm like, oh my freaking God. I'm like I wasn't doing anything wrong, Officer, EMTs, etc. I was drinking my own homemade wine and just streaming. It's like, well, you know, and that's the thing of it, man., man, you cannot let the haters, the haters, the haters, the haters, the haters, haters, you, you, you, you, you, I was drinking my own homemade wine and just streaming. It's like, well, you know, and that's the thing of it, man. You cannot let the haters get to you. Like, they are the worst pieces of shit, but you know what? I've got better things to do with my life. Making wands, working on my new album, coming up with food hacks, new t-shirts. I got 10 million things I'd rather do than fucking harass my trolls in real life because why should I have to go out of my way to harass them? I don't. I go live and they get so triggered. They'll even send me stupid text messages to you like, I thought I told you couldn't go laugh boy. And I just laugh at it it I'm like no one's fortunate I watched my videos dude I only had to use the funnel for the two cups of sugar the hole in the bottle was wide enough to drop the banana and strawberries in there. You know. But I like making homemade homemade alcohol. People are like why don't you just go to the store and buy it, it's easier, and you don't gotta wait. I'm like because, dude, creating your own homemade brew is a labor of love, you know. It just tastes better when you've put all this hard work into it versus, you know, because yeah, it doesn't take much rocket science to make, uh, hooch, like I'm making, but with my experiences that I have with it I will share that with you on YouTube so if my fans want to try to make in their own. based off of my research if you can get a hold of wine making yeast 1118 that's a better selection than instant yeast. There is a difference because when it says wine making yeast, it's specifically designed to make wine. And a lot of winemakers use it. I'm like, mead is a type of wine, it is a honey wine basically. And I didn't touch the mango meat, you know, until all the honey have dissolved off the bottom with the sugar into the liquid itself. Make sure we got a full fermentation. I'll probably just save the rest for glasses of it on YouTube. Just to see how it tastes and we'll give an honest Cobra's review. Then I'll probably just save the rest for Halloween you know that's what I'm saying You know, sometimes when you're smoking a pipe and you've got the mouthpiece in your uh, clench like that, if you bite down too hard on it, it cracks your stem. And then what do you do? It's like, well, you can either reshape it or get a new stem. This is the second time this has happened, but I reshaped my pipe stem on the mouthpiece. So I was able to fix my tobacco pipe, with just a little bit of sandpaper, the roughest grit to shape it, and then two grits softer to smooth it out. It's not the most professional fix, but I can't afford to send this back to the factory and be like, hey, my stem broke. Can you replace it? So and true King Cobra tobacco pipe fashion, I bloody fixed it. bloody fixed it. I've had to fix, you know, when a tobacco pipe breaks, you can get upset by her, you can go, okay, how can we fix this? And I love this pipe, it's a Savinelli, it is a billiard smooth finish with a fishtail mouthpiece. Although the side profile, it kind of looks like a curvy woman, ha-hoo, maybe a snake's head. I can clench it between my teeth like a classic pipe and it's not uncomfortable by any sense of the word. I don't get death-grip it. It won't, you know what I'm saying? Pipe smokers sometimes will chew on their stem when they're smoking it rather than just letting it clench in your teeth. It's firm but it's not like, ah? No. But I had to reshape the mouthpiece from here and to the sides. I mean it works. If the stem gets any fucking shorter though I'll have to fucking replace it. Just keep this on handy. I've got like three other two tobacco pipes. So it ain't nothing more to trip I bought some coffee to start our fucking day huh monster moke at 300 triple shot crack one of these open And one's enough drinking two with these in one sitting like I've done you too is stupid because that's like 600 milligrams of caffeine No, one's enough Oh that's tasty. That is fucking tasty. You think we can make a hard coffee out of this using the yeast? I don't know man, but the way I see it's it's basic chemistry if you have, sugar, a liquid, and a liquid that has some kind of fruit in it, then it'll ferment. People are accusing me of being, faking, being drunk, when I was drinking my mead. And I was trying to hold my composure but like it started to kick in and I was just like yeah the first time I made that homemade me they got me drunk and like or another lot not the mead but the first attempt I made at homemade wine got me tipsy and eight glasses or less. the second attempt tasted even better. It's a reason why I drained the majority of the punch strawberry banana so we can make room for the honey, the sugar, the yeast, and the fruit. And then of course, the sugar, the yeast, and the fruit. And then of course, the puree, nectarine. I haven't gotten sick yet from drinking them, so that's good. But I appreciate shell's concern. I make some wands, work on my music, do a food hack. That's on my agenda. So if I don't go live today, don't feel bad. It's because I'm making other videos. I'm working on my homemade strawberry banana meat video that I just uploaded, I left a couple of awesome to ask the important questions. Like how long does it take the 11-18 yeast to ferment into alcohol? Google said anywhere from three to five to eight days. Results may vary. But it's making your own homemade hooge fun. Results results may vary. So I can't figure out that tripods for my cooking video. It's rain combo with that mead. Hmm. Couldn't think of one to be honest. It's still relatively dark in here. Let's suppose we can give you a peat. I haven't had to burp it. I haven't had to burp it. We'll take a look at that. We've got fermentation on the top. Every time I've gone to make homemade hooch, it ferments and does the bubbly thing. And the carbonation, you know how when you add yeast to sugar and it ferments and that fermentation costs, you're bottled to swell and then decompress? Well, the yeast I used for this courtesy of my fans like I said it doesn't it doesn't release the gases nearly as quickly so it's it releases a lot slower into the balloon than say your traditional instant yeast or bread yeast that you activate with water. It's been a couple hours since I've started fermenting it and I just want to look at it make sure we're doing good. Oh yeah we're doing amazing. You know from all the homemade alcohol videos I've seen, if your yeast is happy with the content you're feeding it, it ferments and bubbles up like that. So yeah, do your research people. If you want to get into homemade making your own homemade hooch, I'd recommend it. I think it's fun. I found on your little hobby to enjoy. If you don't got one of those locks for burping it so you can always use this. So we're gonna stick this back in the dark closet that's cold. On the top shelf, like we haven't putting them there and Well, let it do its thing You know, I don't gotta shake it or mix it. Just let it ferment 20 seconds. No, I'll bottle it up in a clean bottle. Who do you guys and gals think? I know it looks a little funky, but you know. It says natural and artificial strawberry banana flavor juice drink. So it has natural juices and artificial. So it has natural juices and artificial. So it's got natural preservatives and that'll definitely help with the fermentation which is why I think this might actually turn out pretty decent. Thank you to the fans who sent me the care package with the yeast in the fall. You know, this, I'm not want to make this flavor of me for a couple days now. So that's most definitely what's up. This could turn into like 18% alcohol by volume and that's the goal at least. But I don't want to expose it to too much more light so I'll give you one more close up. Every time I've gone to make homemade meat it bubbles and ferments like this and then the balloon just gets really big because of the carbonation in it. But the nice thing about about the 11-18 winemaking yeast it doesn't it doesn't like carbonates as quickly it's a little bit slower on that. So if this balloon gets to be like ginormous then of course I'll just lift the ponytail holder off and deflate it a little bit and reattach it. But like big difference when I did this with the mango mead within like an hour and a half to two hours this balloon was huge because I used an instant yeast and that shit tends to build up carbonation quicker. But the carbonation building up slower and the wine making yeast allows it to concentrate that. And I left a little bit of space right here for to like breathe, you know, whatever yeast you're using, it's important to leave a little bit of space for it to like breathe, you know, whatever yeast you're using, it's important to leave a little bit of space for it to breathe, otherwise it could overflow. But yeah, I think this will be fucking amazing. I put a whole dull banana in there, and then like, you know, a little bit under half a cup of strawberries just enough strawberries to equal out you know the chunk of banana and the the wine-making yeast is going to literally eat all of the sugar in the honey on the bottom here as well as absorbing the natural sugars from the banana and the from the banana and the bottom here as well as absorbing the natural sugars from the banana and the strawberry and then when you use the natural ingredients of the punch and then the what's it called the strawberry banana puree nectar you know I'm saying it'll make some good meat some good meat and puree nectar. You know what I'm saying? It'll make some, hopefully it'll make some good meat. We shall definitely see. And I make a challenge out of it too. It's like while we're waiting for the wine to age or the meat to age, we'll drink less, so your tolerance goes down. In the end this can be a dangerous way to make alcohol but it is cheaper. And because it rises slower on the carbonation than like your regular like traditional instant yeast or bread yeast, just keep an eye on it every other day or so, the balloon gets to be like ginomers like I said, just slowly release it without trying to like lose any air in the bottle at the same time. But that's how you do it, tubes.