we're at the zimmerman meat hall in Kentucky and what I'm making today is a boshi egg which is a fancy way of saying burnt Mead which is a lot better tasting than it sounds basically I'm going to take this honey I've got in here pour it into this book and this brew kettle set it on the fire which I've got a kind of a low heat you can do this at home on the stove you won't get a bit of the smoky flavor you might get from the fire but just keep it on a fairly low heat maybe medium low something like that because you're basically going to simmer it for about an hour stirring constantly with that long stir stick or spoon or whatever you've got because what you want to do is caramelize the honey and eat up if you stop stirring it will very quickly burn the bottom of your pan and you know a bit of a burnt flavor isn't bad because you're kind of looking for that but it might be a pretty difficult to get off your pan so generally I make Mead not heating the honey much at all because I want to keep all the good flavors that are in the honey all the good wild yeast and microbes and all the good things that I think make good meat but this is an old style of Mead that requires cooking everything you want that burnt caramelized flavor and as an added bonus I've got some honey here that's already that burnt and caramelized in his own way I came across this an old beekeeper in Ohio had a whole bunch of 55-gallon drums of it that they just couldn't use anymore they couldn't sell it because it turned all dirt tastes good tastes like good honey but there wasn't much to do with it so it's probably sat out on some old farmers barn for I don't know how many years barrels getting hot attracting expanding so it's kind of cooked a little bit already in zone list so I figure this would be a good one to make the mead with what you want you can do this in like a Dutch oven or something that's doing a small amount but remember when the honey starts heating up it really starts to expand and it can easily overflow the pot and that Hut hunting is like hot tar it can hurt so I'm going to do in the 7 gallon brew kettle that I usually brew beer in and far is the amount I'm going to put as much money as I feel comfortable maybe about a third to a half and just get it all nice and caramelized and then when I go home I'll switch it I'll let it cool off I'll put it in it and the carboy or probably a five-gallon bucket or a crock and put some yeast in and let it ferment but at that time I'll check the alcohol level and decide what I want there's this fancy Viking instrument Kota hydrometer actually I came out well well past the Vikings but that's that's a good way of checking your alcohol level if I want more alcohol add more honey if I want my sauce all add more water that's a whole different subject right there but I'll be doing all I want to get home but for now I'm just going to put as much funny as that you like the Union much as much as I've got in this bucket I think we'll do and this honey is raw not pasteurized not filtered anything is even still got a little bit of Poland and stuff floating up that I'll filter out the four I put in my carboy to ferment we've got a whole lot of stuff still hops looking down on the bottom there when I first came across this stuff that it look like really dirty nasty car or something anyway and it's all actually good stuff in there and I've got this on a headed fire going long enough that it's had a fairly low he's great now I may be adding some paper and stuff to get it going again adjusting the wood but again I don't want this to hook up to crazy I'm a I'm in it increase the heat a little bit over time but I'll be doing this for hopefully about an hour maybe a little bit longer and we'll kind of cut in and out and show you how it proceeded how it looks and until then I'm just going to hang out in drink some Mead I've got some Nordic farmhouse here from grenfell meter in Vermont I've been enjoying some of their me lately while I'm waiting first all my me to firm in you can be ready to drink so until then you following this and we'll see how it goes that's going to be a smoky one it's still pretty early in the process during stirring stirring stirring stirring stirring stirring the meeting still stirring it hasn't really gotten crazy and caramelized yet I think I probably should increase the heat some I've already turn it up a little bit but I may very well let this pot off get some more under there if nothing else I'm gonna have a nice smoky mean but I really want this to get caramelized so I'm just going to keep stirring turn turn pretty much with all you get to do your stirrer Oh okay for what is that really it is need hold my hand okay um so yeah you just keep stirring I just leave it here for now yeah I'm gonna let it go that's okay nice drink I like it another all righty you want some more well I'm gonna finish drink when I've gotten my horn here and that'll be ready technically in a couple years so just come back any time I'm immortal all right we'll be here thanks for showing up hey how'd you pick that up so easy it is mine all right catch you later Thor okay anyway yeah just get started we'll catch up here a little bit okay this has been going maybe 20 minutes or so I got the fire going a little higher it's definitely starting to heat up you can see where that foam is starting to develop when you're not stirring and that technical term for that is the Stumm but I don't really consider to come I think it's awesome stuff but regardless that's going to start foaming up like crazy soon and it's going to get very interesting so we'll just have to see what happens yeah I can write that starting to caramelize a little bit here but it's probably still got a ways to go now there's a good chance this is how the Vikings made there he's not with stainless steel kettle obviously but they would have to use magic sticks if occult Odom push and a head yeess from each box now they use up too much you'll pasteurizer the red north aspiration was so I use this stick over and over and each time they used it it would initiate fermentation quicker or they just add one that they would use each time just stir when they're eating it up we don't really know exactly how the Vikings make lead we've got pretty good ideas of how the data would get a lot of archaeological research all that sort of thing but the important thing is that you may need like a Viking B is biking as you can while you are making your need whatever that means to you listen to awesome Vikings be music be a nerd very important to be a nerd nerds are critical to the advancement of our society they keep the myths going they are the ones who are the torch bearers for all that is awesome they may be mocked in their time but the original Viking storytellers is called were well respected they were the Nerds of their time but they were respected nerds far as I'm concerned being heard okay this is done very smoke starting to foam up get probably getting excited it was as excited as we are we're getting close I've got a ways to go we'll just start really filming up here soon I got to keep strong good then I look like a nice giant pot of a spresso brewing Oh put it over here for you good though oh man look at it go see why the Vikings thought this was magic and we got really really excited what it did this sort of thing was fermenting oh good go that way there look at that it's almost what a really vigorous fermentation can look like just bubbling and foaming and exciting I'm at the point now where this much honey has come up this high because I've just got to keep straight keep it from going crazy man ever since my lawn keeper got hold of those adamantium claws he seems to be working all the time tired of it so our least he keeps things under that little exciting lens it's going bubbly crazy you could just go over and just foam over everything with some hot tar honey better not let that Havener keeps turn and get smoking our eyes but it's so worth it okay cap I only let it get away from me left it for a moment and it just started bubbling up and foaming over remember there's no water in here yeah this is just the honey because we're trying to caramelize it I can tell nothing sticking to the bottom yet so if you happen to do this yes Sarah thank you smoke if the Apple is over your kitchen sink the mine you may end up having a big nasty mess that's very difficult to clean up I have from time to time while I'm doing this taking this off of the fire just give it a movements cool down really I should probably be doing this with heat-resistant gloves or something because I don't want this stuff to caramelize and burn my hands but I'd do my best [Applause] there so every once in a while take it off the heat and it will calm down a firm only he'll still be heating up cooking going crazy they'll start these involves a lot of stirring and waiting starting and waiting stirring waiting those are your two favorite things to do the meadmaker is what you should be trying to keep this stuff and boiled over again getting close it's hot enough at a very quickly gunpoint I might add some water into it and that's gonna cause it's all chill out I want to caramelize a good beer first you can up this maybe 45 minutes Eileen Howard I don't know me making is hard work will bring out it again Oh backyard turn and dig up need a little bit because it's starting to boil over we're going to put it back on the heat and get it going again they look moving Viking go and shut up I can't believe how easy it was and still is costume and now I have this pot full of basically boiling tar who should I dump it on hey camera guy come in cut I'm not supposed to be talking to the camera cut it's heavy and to take it off to eat yet again by doing blah blahdy blah blah me a little bit hot not too bad I probably got maybe this mess early in here but it's foaming up like it's almost completely full so it's all kind of boiling down getting nice and caramelized moving licious yeah one of the strange noises around here that was my beer excuse me sir I went pick it up quickly simmer a bit sir that's it's kinda hot it's like Torrez ever been yeah Phil just made what do you what me this isn't me this is Burt funny now if you want to come back in about maybe two years when I fermented and aged and I'm ready to drink it you can let me know but okay I mean I I do appreciate that the meat sack roll exist because it's very important we need to know what a good meeting thank you sir post below me you gotta have to fill in these in the beach somewhere go find some man Jesus Lieberman it fully burning is all I do is stir I don't know how many hours it's been but I think worth up there hope it's starting to get somewhere good oh there you meanest - smells delicious still stern but I'm fat bad down to that here honey why's is to start so I'm asking because it's hot I think we're plenty kana last when I add water to it in a moment burns burns burns when you're stirring alright bubbling up again I've done this for way too long I am ready to have some water well let's see what happens it could go crazy it could not go crazy if you got it super hot at this point it could fins in foam and hitch and go crazy at this point I can guarantee this is very well caramelized we're down to a fair bit rest of behind a we originally had a person I didn't burn myself about I didn't have my brush up on me I'm going to have a couple gallons good spring water for now and when I get home I'll use my fancy Viking hydrometer so maybe you add some more hot water possibly some more honey to figure out the alcohol content but I want this ended up being around 18% because I want this to be a nice smoky Connelly brandy sort of a need you're standing on Boucher's infer what I've tasted that's about what it should have to be it's very important at this point especially if you let this get there real strong boil that you add the water and not just set this aside and forget about it mm-hmm because without water you read it do nothing with it it turns to rock candy you want rock candy on the bottom of your fruit pot have a smoke you need a little bit of heart I might take it off the heat no I'm not just you okay we've now got birds honey or caramelized if you will dilute it with a couple of gallons of water I want to keep it in this overnight tomorrow I'll probably add it to probably my five gallon crock possibly a five gallon brewing bucket plastic bucket we'll see one way or the other on my letter ferment in the open air give it lots of aeration and you can use a wide range of nice least that's what you call a yeast as am east I think I just made that term up anyway you can use a wide range of yeasts with this this is going to be a very sweet yeast I personally hope to get it to an 18% or so alcohol level but you can also use something like leaven D 47 there's a whole lot of yeast you can use better design for semi-sweet me or my or wine what I'm going to use is this wild yeast starter that I put together about a week ago make some honey and water add some stuff to it I've got a whole video on how to do this and I've also done an entire book make me like a Viking and some other stuff you can find online if you just Google me here amines immerman hard to say if you can hear that around all the other forest noises but that is a fizzing active yeast starter so I'll be using this instead of a packaged yeast to start it but for now we gotta let it cool down to room temperature 6070 degrees Fahrenheit then we will make meat out of it and hopefully at some point we will do a video or update you on how awesome it tastes because I know it's going to days awesome it better go then Oh