Original Video: Straining the Mead

What up you two but your boy King Cobra back at it with another Meade up dates? It is officially the 30th of September. Now I changed the burping balloon on my mead because the one I had on there was starting to fall apart and it really hadn't inflated all god damn day for the last two days very much. As soon as I changed the burping balloon it didn't inflate until I'm about to change it here because it is a strawberry banana meat that I'm making with a Hawaiian punch strawberry banana we're gonna start off by sanitizing our god damn bottle how we're gonna do that we're gonna add some piping hot water and we're going to shake it around then we're going to cool it off with some cold water and shake it around and then we're going to take this cup and we're going to pour the meat into the cup and then strain the fruit out of it into this bottle and then we're going lift it oh shit excuse me god damn it a couple beers don't mind me okay anyways you turn on the faucet at that water piping hot that water piping get that wateret, get that water piping hot. We're going to have to make a burping cap for this if it gets any bigger. Just a plate on the safe side, we'll recreate the burping cap that I made here on my other bottle. And get that water like, literally steaming hot, like piping hot, like, Aichihuahua, you know, to the touch. Now I fill the water, the transferring jug up with a bunch of hot water up to like right right there. I'm going to shake that around. This water is piping hot. And to shake it around the sterilize it. And then we're going to turn the water on while we're shaking it to an ice cold. For sanitary reasons, we're going to sanitize this bottle with some hot water. Give it a shake. Not the prettiest way to make mead, but it gets the job done. I'm going to shake that cold water around. Just make sure our transfer bottle is nice and sanitary. And we might want to pop a seat because we're going to be busy here for a minute. Now that our body, I mean that our bottle is sanitized, we're going to take, I changed. We're going to take, uh, I changed this balloon out and put a fresh balloon on here. What was it? Yesterday. Now I got the balloon off there. Don't try this at home people. And now we're going to strain the mead fruit into a glass and through a strainer. Normally I haven't fought with the strainer on the last couple of batches of mead, but because it's got raw fruit in it, we're doing this for sanitary reasons. And we're going to change out the burping cap and make a fresh one. I'll show you how to make this burping cap and what drill bit I use. So let's just pour it into our cup shall we? Now I've got a cup full, we're going to hold the strainer over our bottle. I'm spilling it all over the place. Son of a bitch. Okay, so that's not going to work. Let's try something different. I don't want to waste any of this meat that I'm making. Son of a fucking whore, dude. I don't want to make a huge mess if I can help it Not going as smoothly as I thought I would but that's okay We'll just take it and pour it into the bottle and try out to get any of the raw fruit into the bottle if we can help it. Oh shit. One little piece isn't gonna hurt. This is gonna be a bitch and a half to transfer it, but it's a labor of love. I wanna put my hand over it while we pour it in here. Okay that's working a lot better than trying to use a god damn filter. Just the camera angle. As soon as I get that tripod figured out we'll use it. Put my hand over here on the seal. And keeping all that fruits from pouring out into the bottle. Not trying to like spill it all over the place. It is what it is. Most of it got spilt on the calendar. I'm not happy about that. In fact, I'm disgusted by it, but what do you do? No one said that making meat wasn't messy. No one said that making meat wasn't messy. I don't want any of the god damn yeast of the raw fruit in there. Oh, son of a bitch. I made a mess. One second, I'm gonna grab new to making the mead. So if it's not like the prettiest fermentation, well I really can't complain if it actually gets me drunk. Oh, excuse me, I farted. Okay, so when I Wipe down the counter and adjust our angle I had a game plan for this mead and transferring it and it did not work a wasted a small Waste of a small chunk of it, but that's all right Because we got to make some room anyways for our next ingredients. It's kinda wipe down everything. Now when you're making homemade meat and you add fruit to it, you don't wanna leave the fruit in there for longer than nine to ten days, otherwise it'll get moldy. And you don't want moldy fruits in your alcohol that can make you really sick. And you can get botulism from doing this. So I would highly recommend YouTube that you play it safe with this and you're learning along with me. No, there's a little tiny chunk of strawberry in there and I'm not happy with it, but it is what it is. We're going to try to get all of the goodness out of there, put the filter back on there, and just try to filter out the rest of it through, yup, of the bottle right now, just straight wreaks of alcohol, like straight up, ain't gonna lie. But that's all right you two we need some room in our bottle because we're going to add some more goodness to it. Just grab our filter stick it in there we're going to add three more cups of sugar to it The sugar we use to make alcohol is the pure cane. It gives the yeast something to eat and ferment on. ferment on. Let the bag of sugar open up beautifully. Hold that over the sink while we fill up one cup. One little strawberry in there ain't going to hurt. Although I prefer not to have any fruit in there, I digress. There's cup number three for what we need there beautiful Even and out with a chunk of banana I guess. Leaving like one chunk or like… I don't think it'll hurt but we'll see. Strainer. It definitely smells like a bread-formented type. Yeah, I don't think that Strainer's doing what I want it to do. Ah, shit. Just keep doing the method that I was doing then, blocking the hole, and just allowing the liquid to pour out. Well, I got more fruit in there than I wanted to, but I digress. I digress you too, because a little bit of fruit in there ain't gonna hurt. It's going to be drinking within like the next week or so so it don't matter. I've had pretty successful results with my meat thus far so I'm not going to overthink it's trying to get all this liquid out of my fermenting bottle as much of it as I can. And I'm making your own meat is a labor of love, but I find the alcohol taste a lot better when, you know, you take your time to make it. That's just my personal opinion. Man, not the smoothest transition, but what do you do? Grab some cold water and fill this bottle up with a little bit, I'm gonna shake it around. Get the stuff off the bottom here, filter it. Put in the strainer over it didn't really do anything except make a huge fucking God damn mess. There's a little bit of fruit in there left but not the whole thing's been transferred. Oh man, that's not what I was hoping for. I was hoping to transfer the meat to a, to the clean bottle with like no fruits in there, but… What do you do? What do you do? What do you do? Smells good, I ain't gonna stunk. You know, Cobra fan, I'm making some strawberry banana meat. If you've been following this progress, you know what's up? So I might have lost some of the alcohol making the alcohol juice in the process of transferring it. But that's just all right. That's all the liquid out of the fermenting bottle. And that's pretty much full to the brim. There's like about that much room at the top. So we could pretty much just throw the fermenting bottle. We're going to throw that. So we could pretty much just throw the fermenting bottle. It's done, we're gonna throw that away. I thought about using the strainer, just straighten it out, and this strainer, I don't think is designed for doing what I'm trying to do, but that's all right, yo. Of course in the past whenever I've made my mead I didn't exactly filter it through a strainer the last couple of times and it worked out just fine. But yeah, there's like a little bit of sugar at the bottom here. I want to go ahead and screw the cap on it real quick. anyways and after doing what I did in this video it's definitely topped off. Let's screw the cap on there nice and tight. We're gonna mix it around. Just trying to avoid contaminating it with the fruits from the fermentation, but a little bit of that, you know, it ain't gonna hurt. It's far less concentrated in the transferring bottle so… I can't complain, that's all right. For homemade meat I cannot complain. Do you make a ghetto-ass redneck burping cap? Wow. I have a rechargeable drill, and this is the drill bit I have on the end of it. It drills the t the end of it. It drills the tiniest of holes for it. So I'll end up like… Yeah, I want to put a burper cap on it because I'm already feeling it on the bottle here and it's expanding. So yeah as soon as I got done shaking it and release the pressure I can feel the bottle being squishy doing its thing. It definitely smells like you know mead wine being made. So I want to show you, mead wine being made. So I want to show you how exactly I make these burping caps. They're not incredibly difficult to make if you don't want to buy like the airlocks. Just save a couple bucks. Follow me. and then we need a solid surface to place the hole. we're going to drill it in the center. so this on the top piece isn't going to hurt it. So we're going to… Once you got it in there, just like that, we're going to hold that in place. Didn't cut ourselves. Ninja. Now I got the hole placed in there. Go and turn our drill off. Be careful when you're making the homemade lock for it. But that's pretty much how I do it. They want to take it over to our freshly cleaned and somewhat filtered mead and we're going to transfer it onto the bottle just like that. Screw it on there nice and toit. Twit like a toy guy. And this balloon is still pretty good because I just transferred it to the bottle as of yesterday. So we're going to stretch that over the lid just like that. The balloon is still good so I want to stretch it over the cap just like that. They want to take our ponytail holder and we're going to thread the first half of it. Okay, right there. Take it in like the loop of that ponytail holder. Hold on. Put it around the balloon like so. You can see right there, stretch it just like that. Just like that. Give it a twist. Give it a twist so it creates a second loop I want to hold that loop down and pull the balloon through a second time just like that and we're going to double wrap it just like that. We're going to double wrap the ponytail holder just like that. You want to do two loops to hold that balloon onto your cap, that little hole in the top, or will slowly release all the fermentation, and then your balloon will inflates. There's a lot less fruit in there for when I originally made it and it's a lot fuller than when I uh… originally… made it? I'm not going to try taking the label off here. Or maybe I can, maybe it'll be… Now, maybe not. You don't got to take the label off if you don't want to. That's just for aesthetic reasons. That's just for aesthetic reasons. But people are going, okay Cobra, when's the next meat update? And I says, I'll get to it when I get to it. I want to let the fruit ferment in the original bottle until the 30th. in the original bottle until the 30th. And then I tried to ferment it with porn and all that liquid in there. Pretty straightforward. If you want to take off the label, you can. You don't got to take it off. This part is strictly unnecessary. This is just my OECD kicking in. Yeah, it don't got to come off the label. The fermentation on that was pretty freaking sweet. I saw the bubbles and the head forming on that, which is a really good sign that it's definitely fermenting into alcohol. So that's how we do that. To wash our hands and rinse off the bottle of quick. I'll grab my towel. But yeah, this is some like ghetto-ass redneck way to make homemade hooch. This is how you make pruno. It's not the prettiest, but it'll do. There's far less fruit in there than when I first started. Just kind of dry that off a bit, get all that sticky-eaky off of there. Not the kind of sticky-eaky you're thinking of either. Smoke up, motherfuckers. A lot of ancient tribes use honey to preserve their food and their… have you? So I'm not too worried about it about it but like I said I'll be drinking this homemade mead at about a week or so give or take you know you know kind of yeah one gallon of Yeah. One gallon of natural and artificial strawberry banana flavored juice drink. So it is flavored with natural, you know, and banana. You know what's done when the balloon stops inflating and the fermentation. It's got this nice little fucking wine right here. I'm looking at that right now and I'm liking that. That's looking nice. Based off of the research that I've been doing YouTube on how to make homemade meat and based off of the yeast I used to make this batch, it's doing everything that my research is saying it'll do. Because right now I got this really tiny thin line of fermentation bubbles around the top here and the wine yeast I'm using is a slow fermenter you know like the fermentation and like when you pour yeast into sugar and honey you're gonna make mead. And then, like, the fermentation and like when you pour yeast into sugar and honey, you're going to make mead. And then when you do that, the pressure from the carbonation of the yeast and the sugar conforming and converting into alcohol makes your bottle expand and get really fat. That's why you want to have like an airlock. like the one I got here, or like, you know, you're a more professional airlock. But the nice thing about the yeast that I'm using, it is 11-18 wine-making yeast. It's slow to like inflate kind of thing, which makes it really popular for making wine from what I've done on my research. So yeah, I'm just gonna let it continue to ferment. Got a fresh burper cap on there, got into a fresh clean bottle. I tried to ferment as much as the fruit as the fruit as I possibly could. Got a fresh burper cap on there, got into a fresh clean bottle. I tried to ferment as much as the fruit out of there as I possibly could, but that didn't quite work the way I wanted it to. At any rate, I'll probably be drinking this in like a week or so, because you want to give your wine, when you're making yeast, you want to get, blah, making a yeast-based mead, you want to give it at least two weeks to ferment. And it's been a week since, it's been like a week and two days since I, uh, fermented it and mixed it with the fruits. I mean heck this meat ain't the prettiest you know I've got the strawberry banana meat that I'm making here it ain't the prettiest but shit if it gets gets the job done and I'm not complaining I'm still very new to brewing my own homemade pooch so you're on this journey with me brand new as much as I am. But look at the fermentation line look how thin that is that's a good sign. Right there that is doing his job and as soon as those bubbles right there that thin fermentation line goes away and it stops making bubbles and this thing stops inflating bubbles and this thing stops inflating you know you got some some homemade hooch well like I said you too it's not the prettiest but it'll get the job done if it does work it definitely smells like it's fermenting. You know whenever you smell like a like a yeast-made mead it's got that smell to it's the worst that all happened is this fruit will fucking dissolve into the liquid and you're carrying some of that yeast and the fermentation into the next bottle so not recommended to have like your fruit in there but again I tried to filter it and then when I use the filter it didn't work so I ended up just using my fingers to block the hole and pour as much of the liquid in there as I could. And I got all the liquid out and then I added water to it. And yeah, that yeast is doing its thing. Like I said, there's about that much at the top of the bottle, which I don't mind having it that high up on the bottle because like I said the 1118 wine making yeast is slow to inflate your bottle which makes it really popular for making wine like I said so this is basically one whole gallon of homemade strawberry banana mead. I added three more cups of sugar so it had one cup for each because one packet of that yeast is supposed to make like five gallons of the alcohol and I poured one whole packet into an entire gallon so we have from the start of making it to now we have a cup of sugar for each gallon going into one gallon so that should do it theoretically speaking uh I have no idea if the balloon's gonna inflate or not but wouldn't, it didn't hurt to put another burping cap on there. Plus I wanted to show you how I make my redneck bottle burpers and the drill bit that I used and how to do it, pretty straightforward shit YouTube. Now making your own alcohol can be fun, but this is for 21 and and up and you can get botulism from doing this. So be careful. And I used cold water to fill it up. That way I don't like… If there's any like yeast still doing its thing in there, it don't die from like too much heats kind of thing. But yeah, if you want to see the yeast that I'm using for this bottle, I'll plug it real quick. Like I said it's a uh, Laven. focus. There we are. The Laven, E.C. 1118, Wine Making Yeast. So thank you to the fans who have been sending me little trinkets in my PO box because they're like hey Cobour found something he really enjoys doing so let's see him do it because I want to see what kind of crazy ass fucking flavors he comes up with. Now after making a huge mess all over my counter and cleaning it up I know that's going to be a little sticky. I'm going to rewipe that down later when it dries. But anyways, you too, we're going to stick that back in the fermentation closet. Now with the burper cap fully installed, I'm not worried about it like I said, being not high up on the level with the liquid because it's slow to build up pressure and it's been strange theoretically speaking. But there's your god damn meat updates updates not exactly the cleanest or the most professional but we'll give it another another week or so and we'll see how it do and with that burper cap on there all I gotta do is watch you know if the balloon gets too big then I'll twist the cap on, all I gotta do is watch. You know, if the balloon gets too big, then I'll twist the cap and like release the pressure kind of thing. You know, and the convenience of having the airlocks is you don't gotta release the pressure. It automatically does it for you, but I don't have access to the airlocks and I don't want to have to wait for shipping and handling to deliver the airlock so this is making mead on a budget and if it works fucking a it works it smells good I mean shit when I uncapped it and you know. We'll just stick it back in there, let it do what's thing, let it age for another week at least. So like October 12th, it could potentially be done. I want to give it like at least two weeks after mixing it. And again, if you want to get into making your own homemade mead, my advice is just to do your research. I'm subscribed to a couple of YouTubeers who do this kind of thing on camera as part of their YouTube channel so that's most definitely what's up YouTube. Oh, excuse me. But anyways, YouTube, I'll catch you later. Meet update.