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Brewing/ Recipes

How to make Apple Cider two ways – sparkling cider and applejack

In this first video of a multipart series, we’re going to make both sparkling cider for summertime and applejack for winter. Bonus – applejack makes the perfect apple pie: Alton Brown approved! In this video we’ll brew up the basic recipes and talk a lot about process and basic science of yeast’s natural selection. Subsequent videos will feature the bottling and conditioning of the sparkling cider and the fractional distillation…

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Recipes

The Perfect Deconstructed Thanksgiving Turkey

In regular Doin’ the Most fashion, we make turkey in a somewhat unconventional way. This deconstructed bird cooks faster and better than a whole bird. It’s beautiful on the platter and convenient for sandwiches! While it will require a couple of days of brining time, the wait is worth it. Turkey is tough to do right. Brining really is the key to getting a juicy, flavorful bird. Turkey is a…

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Brewing

We fermented Honey Bee Liquid

Recently, on a trip to the super mercado, we stumbled upon Honey Bee Liquid in the honey section.  Clearly not honey, we began to wonder what would happen if we fermented it into “not mead.” And so we did. Using EC-1118 we turned this sickly sweet fake honey into an even worse concoction. Laced with alcohol and still disgustingly cloying, the final product was not worth the $20+ we invested…

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Recipes

Homemade Mayonnaise

Making homemade mayonnaise is super easy and the science is super interesting. Egg yolks and mustard contain emulsifying agents. Check out this Wikipedia article to learn more about what that means. For eggs, it has to do with the protein in the yolks. We decided to experiment with using duck eggs instead of chicken eggs because they have a higher fat and protein content than chicken eggs. Our experiment was…

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Brewing/ Mead/ Recipes

How to brew your first mead: A Simple Viking Blod clone recipe

As we’ve started putting mead how-to videos on YouTube, each installment has certainly fallen into the vein of “doin’ the most.” But for the beginner mazer (mead maker), getting into the world of homebrewing should be a fun, creative, and fascinating endeavor. Complex recipes might be too daunting — discouraging even. For this purpose, we set out to build a beginner mead recipe compiled from ingredients that can be found…

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Brewing/ Wine

Garbage Frozen Fruit Wine – Update!

Previously, we posted a video of our initial process making a “garbage wine”. By this, we mean a wine made from frozen fruit that would have, eventually, been dumped in the trash. Instead, we fermented it with some granulated sugar to make an easy-drinking, semi-sweet summer drink.  In this update video, we deploy our fining agents, stabilize, back-sweeten, and bottle it.  It is too early to have a good idea…

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Brewing/ Mead

What is mead? We explain Viking honey wine.

A lot of people have recently discovered mead – but it’s been around since ancient times (and before!). To help answer the question “what is mead?” we made this concise video about the “honey wine” that you can share with friends and family. If you enjoy this video consider subscribing to the Doin’ the Most YouTube channel! If you came here because you are a beginner brewer yourself, you might…

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Mead

Oyster Stout Mead Bochet Recipe

Have you ever heard of an oyster stout? How about an oyster stout mead? This brewing style appeared about a hundred years ago and has flowed in and out of favor ever since. Similar shellfish and fish bladder additions extend back through history. Rich, chocolatey malt and caramel flavors compliment the iodine brine of the oysters. For this recipe, we went down to the Asian supermarket, got some oysters, and…

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