1 00:00:00,000 --> 00:00:03,260 So, what have I been hyping up this week? 2 00:00:03,260 --> 00:00:04,720 You guys already know. 3 00:00:04,720 --> 00:00:09,360 If you're on my TikTok, or on my Instagram, or on my Twitter, you have seen that I had 4 00:00:09,360 --> 00:00:11,540 an announcement for today. 5 00:00:11,540 --> 00:00:12,540 I'm gonna start with that. 6 00:00:12,540 --> 00:00:17,620 Before I say anything, I have the announcement here, and I want you to guess first what it's 7 00:00:17,620 --> 00:00:18,620 gonna be. 8 00:00:18,620 --> 00:00:20,580 I'm gonna tell you anyways, but I want you to guess. 9 00:00:20,580 --> 00:00:22,420 Does it have to do with my wine? 10 00:00:22,420 --> 00:00:23,900 Did I finish my wine? 11 00:00:23,900 --> 00:00:26,500 Well, it's still aging, so yes. 12 00:00:26,500 --> 00:00:28,620 But that's not the big... 13 00:00:28,620 --> 00:00:29,620 That's not the announcement. 14 00:00:29,620 --> 00:00:31,200 Let me tell you what happened. 15 00:00:31,200 --> 00:00:36,820 I was in contact with a buddy of mine, a really close friend, and a friend of the podcast, 16 00:00:36,820 --> 00:00:42,360 who reminded me of my origins, where I come from, you know what I mean? 17 00:00:42,360 --> 00:00:45,800 What I used to be like back then, that I loved, and I'm doing again. 18 00:00:45,800 --> 00:00:50,400 So, drum roll please. 19 00:00:50,400 --> 00:00:52,940 That was a very cheesy intro. 20 00:00:52,940 --> 00:00:55,040 I've started a new show. 21 00:00:55,040 --> 00:00:56,040 That's right. 22 00:00:56,040 --> 00:00:59,900 It's a brand new podcast, it's called Morbid Universe. 23 00:00:59,900 --> 00:01:03,260 Now, why that title? 24 00:01:03,260 --> 00:01:04,340 It's horror. 25 00:01:04,340 --> 00:01:05,560 It's morbid. 26 00:01:05,560 --> 00:01:07,340 It's the macabre. 27 00:01:07,340 --> 00:01:08,580 It's creepy stuff. 28 00:01:08,580 --> 00:01:10,220 That's entirely what the podcast is. 29 00:01:10,220 --> 00:01:12,780 It's a far more serious podcast than this one. 30 00:01:12,780 --> 00:01:14,340 There's no jokes. 31 00:01:14,340 --> 00:01:15,780 There's no background music. 32 00:01:15,780 --> 00:01:17,760 It's just dark grittiness. 33 00:01:17,760 --> 00:01:18,760 That is it. 34 00:01:18,760 --> 00:01:24,160 It's me researching the darker side of life, things that people normally don't really care 35 00:01:24,160 --> 00:01:28,460 too much about, or things that will scare you, things that go bump in the night. 36 00:01:28,460 --> 00:01:33,960 Now, if you like the more serious episodes, you're going to love this series, okay? 37 00:01:33,960 --> 00:01:37,820 Because I'm telling you right now, there's no set schedule because every episode is thoroughly 38 00:01:37,820 --> 00:01:39,820 researched. 39 00:01:39,820 --> 00:01:42,060 The pilot episode has just released. 40 00:01:42,060 --> 00:01:46,740 Give it a listen, and if you love it, let me know in the Instagram DMs, because I'm 41 00:01:46,740 --> 00:01:49,140 making another Instagram for it as well. 42 00:01:49,140 --> 00:01:51,900 Anyway, on to today's episode. 43 00:01:51,900 --> 00:01:54,380 Wow, what a week. 44 00:01:54,380 --> 00:02:02,140 I've been juggling two podcasts this week, and trying to make my own homebrew mead, which 45 00:02:02,140 --> 00:02:04,820 is a type of wine, a honey wine. 46 00:02:04,820 --> 00:02:06,020 Here's the thing. 47 00:02:06,020 --> 00:02:10,020 People were concerned about the legalities of the stuff, and I'm telling you right now, 48 00:02:10,020 --> 00:02:11,500 it's legal for me to do it. 49 00:02:11,500 --> 00:02:15,380 It's just not legal for me to sell it, which is good because I had no intention of giving 50 00:02:15,380 --> 00:02:16,500 it away. 51 00:02:16,500 --> 00:02:17,500 It's all mine. 52 00:02:17,500 --> 00:02:22,220 Having said that, there were some bumps along the road, and just like the cheese episode 53 00:02:22,220 --> 00:02:29,500 from back then, I think it's time you guys knew just how crazy things get. 54 00:02:29,500 --> 00:02:44,460 All right. 55 00:02:44,460 --> 00:02:48,240 So a lot of you are probably thinking right now, how difficult could it be to ferment 56 00:02:48,240 --> 00:02:49,700 your own beverage? 57 00:02:49,700 --> 00:02:51,180 Here's the thing. 58 00:02:51,180 --> 00:02:52,780 I was saying the same thing. 59 00:02:52,780 --> 00:02:55,300 I was saying things like, well, this is so simple. 60 00:02:55,300 --> 00:02:59,740 You just give it time, the proper maintenance and whatnot. 61 00:02:59,740 --> 00:03:04,980 But the thing is, with anything, there's a learning curve, and there is a massive learning 62 00:03:04,980 --> 00:03:07,080 curve when it comes to making wine. 63 00:03:07,080 --> 00:03:12,760 The thing is, right, I did not know that the climate, the soil pH, every single detail 64 00:03:12,760 --> 00:03:18,540 of everything, every atom, anything that moves is important when it comes to making it. 65 00:03:18,540 --> 00:03:20,020 I'm incredibly annoyed right now. 66 00:03:20,020 --> 00:03:22,580 Every time I try to record, I suddenly have gas. 67 00:03:22,580 --> 00:03:23,760 I don't get it. 68 00:03:23,760 --> 00:03:26,700 I say in the podcast recordings, I don't want to burp. 69 00:03:26,700 --> 00:03:29,340 I'm not going to do it, but I can't help it. 70 00:03:29,340 --> 00:03:30,340 I can't. 71 00:03:30,340 --> 00:03:31,340 I just, I don't know. 72 00:03:31,340 --> 00:03:33,500 Maybe I need to see a doctor, but that's fine. 73 00:03:33,500 --> 00:03:37,540 I got life insurance now, which don't get me wrong. 74 00:03:37,540 --> 00:03:38,780 That's not, I'm not going there. 75 00:03:38,780 --> 00:03:39,780 It's kind of dark. 76 00:03:39,780 --> 00:03:43,020 I believe that for the other series. 77 00:03:43,020 --> 00:03:45,020 Anyway, back to the meat making. 78 00:03:45,020 --> 00:03:46,020 Is it hard? 79 00:03:46,020 --> 00:03:47,020 Yes. 80 00:03:47,020 --> 00:03:52,500 But for all the reasons that you wouldn't expect the difficulty to come out of, the 81 00:03:52,500 --> 00:03:56,740 thing is, right, many of you have been watching the saga. 82 00:03:56,740 --> 00:04:01,420 Many of you have been keeping track, looking on my Instagram post and seeing that there's 83 00:04:01,420 --> 00:04:04,060 not much, what's the word? 84 00:04:04,060 --> 00:04:07,700 It's not, there's not many updates because the thing is, it is a slow process. 85 00:04:07,700 --> 00:04:11,180 However, I had to buy star, star sand. 86 00:04:11,180 --> 00:04:12,220 I had to buy bottles. 87 00:04:12,220 --> 00:04:15,020 I realized I got scammed way too late. 88 00:04:15,020 --> 00:04:20,820 Some of the bottles that you can buy online are like $30 and I found them in store for 89 00:04:20,820 --> 00:04:22,700 12. 90 00:04:22,700 --> 00:04:26,820 That's almost double the price that I paid more than double the price because of shipping 91 00:04:26,820 --> 00:04:27,820 and handling. 92 00:04:27,820 --> 00:04:31,620 Turns out they were at my local store, just full of a much cheaper, more inferior wine 93 00:04:31,620 --> 00:04:33,660 that you can just pour out. 94 00:04:33,660 --> 00:04:34,660 That's it. 95 00:04:34,660 --> 00:04:37,460 I wanted the jug, the gallon jug, and that's it. 96 00:04:37,460 --> 00:04:38,460 Is it for fermenting? 97 00:04:38,460 --> 00:04:43,100 Probably not, but you can use it for it because it's got someone else's face and label on 98 00:04:43,100 --> 00:04:44,100 it. 99 00:04:44,100 --> 00:04:50,100 Yeah, it might, it might, you know, run into some difficulties, but not, it's not too difficult. 100 00:04:50,100 --> 00:04:51,700 It's not too bad. 101 00:04:51,700 --> 00:04:56,100 You've got your pipettes, you've got your, um, hydrometer, you've got your yeast that 102 00:04:56,100 --> 00:04:58,460 you have to keep refrigerated, make sure it's refrigerated. 103 00:04:58,460 --> 00:05:00,560 Also activate it before you add it to the meat. 104 00:05:00,560 --> 00:05:05,540 Keep in mind, all of this, every single thing I mentioned is just to begin with. 105 00:05:05,540 --> 00:05:07,900 I mean, I'm excited. 106 00:05:07,900 --> 00:05:13,260 Everything's got moving parts, but when everything is done, you just sit there and you wait. 107 00:05:13,260 --> 00:05:14,300 And it's nice. 108 00:05:14,300 --> 00:05:16,740 You never know when something's going to go boom. 109 00:05:16,740 --> 00:05:22,140 Um, I still need to apologize to my cousin because, well, we'll get to that. 110 00:05:22,140 --> 00:05:23,140 We'll get to that. 111 00:05:23,140 --> 00:05:24,140 Don't worry. 112 00:05:24,140 --> 00:05:28,100 It's just the journey's been insane so far, but the thing is I only have a few days in. 113 00:05:28,100 --> 00:05:30,540 My first mead is still aging. 114 00:05:30,540 --> 00:05:34,860 However, my first mead, that's what I'm talking about. 115 00:05:34,860 --> 00:05:38,540 I've made sparkling orange juice in the past and it was a great success. 116 00:05:38,540 --> 00:05:39,660 It was very easy. 117 00:05:39,660 --> 00:05:41,860 The easiest beverage, much easier than mead. 118 00:05:41,860 --> 00:05:47,900 Mead on the other hand, takes a lot of care, time, processing, and, um, something I learned 119 00:05:47,900 --> 00:05:48,900 the hard way. 120 00:05:48,900 --> 00:05:49,900 You've got to kill the yeast. 121 00:05:49,900 --> 00:05:51,140 I did not know that. 122 00:05:51,140 --> 00:05:56,060 Yeah, you can kind of see where we're going and if you don't, I'll explain later. 123 00:05:56,060 --> 00:05:58,140 Then there's the cost of everything. 124 00:05:58,140 --> 00:06:04,180 Right now because of, um, stuff at work, I have more free time, which sounds bad, but 125 00:06:04,180 --> 00:06:06,060 don't get me wrong, it's not the worst. 126 00:06:06,060 --> 00:06:11,820 It's, uh, I, I use, I utilize my time when I do have it and I do love having free time. 127 00:06:11,820 --> 00:06:13,900 I also have time for my girlfriend and my family. 128 00:06:13,900 --> 00:06:16,220 I love having that. 129 00:06:16,220 --> 00:06:19,020 I'll work in no play mix, Jack the Dole Boy. 130 00:06:19,020 --> 00:06:23,020 However, when it comes to working on this, okay, let me, let's start from the beginning 131 00:06:23,020 --> 00:06:24,860 again. 132 00:06:24,860 --> 00:06:27,620 At this point I have a one gallon jug. 133 00:06:27,620 --> 00:06:31,740 I have something called a stopper, which is, it's a one way valve essentially that you 134 00:06:31,740 --> 00:06:36,220 have to fill with water and it makes sure that nothing goes into the meat that you put 135 00:06:36,220 --> 00:06:38,020 on top. 136 00:06:38,020 --> 00:06:39,660 There is what else? 137 00:06:39,660 --> 00:06:40,660 What else? 138 00:06:40,660 --> 00:06:41,660 The meat, uh, the honey. 139 00:06:41,660 --> 00:06:42,660 Okay. 140 00:06:42,660 --> 00:06:44,140 What am I saying? 141 00:06:44,140 --> 00:06:45,140 Sorry. 142 00:06:45,140 --> 00:06:47,660 I got distracted cause I was like, there's so much to it. 143 00:06:47,660 --> 00:06:49,540 I'm trying to think of all of it. 144 00:06:49,540 --> 00:06:51,460 There's the yeast itself. 145 00:06:51,460 --> 00:06:52,580 I forgot the word yeast. 146 00:06:52,580 --> 00:06:58,580 That's why, um, wine yeast specifically or champagne yeast is my favorite, my preferred 147 00:06:58,580 --> 00:06:59,660 put down the fridge. 148 00:06:59,660 --> 00:07:00,780 So so far three things. 149 00:07:00,780 --> 00:07:02,340 That's it. 150 00:07:02,340 --> 00:07:03,700 And distilled water. 151 00:07:03,700 --> 00:07:04,860 It has to be distilled. 152 00:07:04,860 --> 00:07:06,660 You can't use just regular tap water. 153 00:07:06,660 --> 00:07:07,860 It's got chemicals in it. 154 00:07:07,860 --> 00:07:11,540 You want something distilled with nothing in it in order to not change the flavor profile. 155 00:07:11,540 --> 00:07:13,020 So bam, there you go. 156 00:07:13,020 --> 00:07:14,940 Another expense. 157 00:07:14,940 --> 00:07:16,020 And what else you got? 158 00:07:16,020 --> 00:07:21,500 Well, if you're making meat, you need honey, three pounds of it minimum. 159 00:07:21,500 --> 00:07:23,700 And I got raw unfiltered honey. 160 00:07:23,700 --> 00:07:25,860 So that's what I got, but I did have to sterilize it. 161 00:07:25,860 --> 00:07:26,860 It wasn't pasteurized. 162 00:07:26,860 --> 00:07:29,080 So I had to do it myself. 163 00:07:29,080 --> 00:07:33,700 At this point, we haven't even begun to ferment because I started getting spices. 164 00:07:33,700 --> 00:07:36,040 I got recommendations of all kinds. 165 00:07:36,040 --> 00:07:40,960 The first one I went with is the most simple, a single stick of cinnamon. 166 00:07:40,960 --> 00:07:42,820 That's it. 167 00:07:42,820 --> 00:07:46,860 Little did I know a single stick of cinnamon packs a hell of a punch when you toasted a 168 00:07:46,860 --> 00:07:49,720 bit and I did not know that. 169 00:07:49,720 --> 00:07:56,340 So I toasted the cinnamon on a warm skillet and then dropped it in the wine. 170 00:07:56,340 --> 00:07:57,340 What's the term? 171 00:07:57,340 --> 00:07:58,340 There was a term for it. 172 00:07:58,340 --> 00:07:59,980 What are the technicalities? 173 00:07:59,980 --> 00:08:02,460 Basically the stuff you're going to ferment already. 174 00:08:02,460 --> 00:08:04,200 The liquid with the sugar in it. 175 00:08:04,200 --> 00:08:09,740 You got to get the distilled water and put the honey in it, but you shake it vigorously 176 00:08:09,740 --> 00:08:10,740 a lot. 177 00:08:10,740 --> 00:08:11,740 Okay. 178 00:08:11,740 --> 00:08:12,740 You got to make sure it's all mixed in there. 179 00:08:12,740 --> 00:08:13,820 It's not too hard. 180 00:08:13,820 --> 00:08:15,140 It's just very laborious. 181 00:08:15,140 --> 00:08:20,260 Maybe one or two minutes of shaking and shaking a gallon of water is not too hard. 182 00:08:20,260 --> 00:08:27,780 Once it shook, I personally, my first gallon, I did not pasteurize because I used a filtered 183 00:08:27,780 --> 00:08:28,780 honey. 184 00:08:28,780 --> 00:08:32,860 I used unnatural stuff basically, but it was fine. 185 00:08:32,860 --> 00:08:39,020 My first one, brown sugar, sugar and molasses, two pounds of that and honey. 186 00:08:39,020 --> 00:08:43,940 Mixed it all, put a single cinnamon stick in there and then carefully put it in the 187 00:08:43,940 --> 00:08:46,100 jug after the jug has been sterilized. 188 00:08:46,100 --> 00:08:47,780 I cannot stress that enough. 189 00:08:47,780 --> 00:08:49,260 Everything has to be sterile. 190 00:08:49,260 --> 00:08:52,500 Anything that's going to touch the liquid must be sterilized. 191 00:08:52,500 --> 00:08:53,780 Not for the reason you think. 192 00:08:53,780 --> 00:08:54,780 It's not going to kill you. 193 00:08:54,780 --> 00:08:55,780 Okay. 194 00:08:55,780 --> 00:08:56,980 You're not going to die. 195 00:08:56,980 --> 00:09:00,220 But it will change the flavor because think of it this way. 196 00:09:00,220 --> 00:09:05,540 Anything that goes in the liquid, even the fingernail, even just dipping your finger, 197 00:09:05,540 --> 00:09:07,140 it will come out in the end taste. 198 00:09:07,140 --> 00:09:10,420 It'll probably, if you got the dirt in your fingernail, it'll taste more earthy afterwards. 199 00:09:10,420 --> 00:09:12,300 It's a very specific science. 200 00:09:12,300 --> 00:09:17,540 I don't know how to explain it, but I've noticed it from my personal brewing. 201 00:09:17,540 --> 00:09:23,940 I just realized I'm giving a crash course on how to make mead, but I don't know. 202 00:09:23,940 --> 00:09:25,820 There's something about the process. 203 00:09:25,820 --> 00:09:27,420 When you're older, you make stuff by hand. 204 00:09:27,420 --> 00:09:31,540 It just feels so rewarding when you're done. 205 00:09:31,540 --> 00:09:32,540 Let me put it this way. 206 00:09:32,540 --> 00:09:33,540 You know what? 207 00:09:33,540 --> 00:09:37,260 Before I go any further, I'm going to taste the mead just to make sure it's doing okay. 208 00:09:37,260 --> 00:09:38,260 Wait here. 209 00:09:38,260 --> 00:09:39,260 Okay. 210 00:09:39,260 --> 00:09:41,160 You're with me so far, right? 211 00:09:41,160 --> 00:09:46,820 At this point, we have a mead right now in my hand that is aging. 212 00:09:46,820 --> 00:09:51,020 I'm going to taste it to see how far along we've come because the more it ages, the smoother 213 00:09:51,020 --> 00:09:52,020 it gets. 214 00:09:52,020 --> 00:09:54,980 Now, bear with me. 215 00:09:54,980 --> 00:09:57,300 That little click, that was me opening the bottle. 216 00:09:57,300 --> 00:10:00,460 This is a fermentation bottle specifically made for this. 217 00:10:00,460 --> 00:10:06,500 Down the hatch. 218 00:10:06,500 --> 00:10:13,260 That is... I'm proud of myself. 219 00:10:13,260 --> 00:10:14,260 That is good. 220 00:10:14,260 --> 00:10:15,260 I love it. 221 00:10:15,260 --> 00:10:20,940 It tastes... You have a cinnamony bite with the sweetness of the molasses, of the sugar. 222 00:10:20,940 --> 00:10:21,940 Everything is there. 223 00:10:21,940 --> 00:10:23,940 It's so good. 224 00:10:23,940 --> 00:10:28,340 This is my first successful batch, but I did not get here without fault. 225 00:10:28,340 --> 00:10:30,260 We're going to get into that right now. 226 00:10:30,260 --> 00:10:33,460 Fault number one, I bottled it far too early. 227 00:10:33,460 --> 00:10:34,460 What do I mean by this? 228 00:10:34,460 --> 00:10:36,500 Well, one, I had to drink. 229 00:10:36,500 --> 00:10:39,900 I had the yeast and it was foaming and everything. 230 00:10:39,900 --> 00:10:44,420 Very bubbly and it was... How do you put this? 231 00:10:44,420 --> 00:10:46,460 It looked like a beer, which was fine. 232 00:10:46,460 --> 00:10:48,100 I thought, well, I'm making a wine. 233 00:10:48,100 --> 00:10:49,100 It looks like a beer. 234 00:10:49,100 --> 00:10:50,100 That's fine. 235 00:10:50,100 --> 00:10:51,100 It is not fine. 236 00:10:51,100 --> 00:10:53,660 It is very, very different from a beer. 237 00:10:53,660 --> 00:10:56,580 The process is incredibly different. 238 00:10:56,580 --> 00:11:02,660 Yeast plays a big factor, bigger than I ever could have anticipated until it was too late. 239 00:11:02,660 --> 00:11:05,060 However, let's just get into it. 240 00:11:05,060 --> 00:11:09,100 I'm just going to drink some more actually. 241 00:11:09,100 --> 00:11:11,180 I can't even get over how fucking good this stuff is. 242 00:11:11,180 --> 00:11:13,260 This is proper wine yeast. 243 00:11:13,260 --> 00:11:15,060 This is proper... Proper wine yeast what? 244 00:11:15,060 --> 00:11:17,140 This is proper wine, honey wine. 245 00:11:17,140 --> 00:11:18,740 God damn, I'm really struggling here. 246 00:11:18,740 --> 00:11:21,000 Sorry, that thing hits hard. 247 00:11:21,000 --> 00:11:22,000 And smoothly. 248 00:11:22,000 --> 00:11:23,000 That's the important thing. 249 00:11:23,000 --> 00:11:24,000 It's smooth. 250 00:11:24,000 --> 00:11:25,580 All right, enough blue balling. 251 00:11:25,580 --> 00:11:26,580 Let's get into it. 252 00:11:26,580 --> 00:11:27,580 What do I mean by bottling early? 253 00:11:27,580 --> 00:11:29,260 Let me put it this way. 254 00:11:29,260 --> 00:11:33,660 I got six bottles, evenly distributed the liquid into all of them using a very special 255 00:11:33,660 --> 00:11:35,300 pipette or a siphon. 256 00:11:35,300 --> 00:11:36,300 It's called the siphon. 257 00:11:36,300 --> 00:11:39,820 You have to disinfect it very, very thoroughly. 258 00:11:39,820 --> 00:11:41,920 I have not racked the mead. 259 00:11:41,920 --> 00:11:44,980 That was my first mistake. 260 00:11:44,980 --> 00:11:47,260 My first mistake was not racking the mead. 261 00:11:47,260 --> 00:11:50,820 The reason I didn't do that is because I didn't know you had to. 262 00:11:50,820 --> 00:11:56,300 However, at this point the mead still has yeast in it. 263 00:11:56,300 --> 00:12:01,100 So whatever sugar is inside making it delicious and bubbly, you got to get rid of it. 264 00:12:01,100 --> 00:12:02,100 I don't know how. 265 00:12:02,100 --> 00:12:03,800 At least at the time I didn't. 266 00:12:03,800 --> 00:12:10,460 But I was also blissfully unaware that I was putting active yeast in bottles that were 267 00:12:10,460 --> 00:12:12,940 very pressurized. 268 00:12:12,940 --> 00:12:14,500 There's a naughty no-no word. 269 00:12:14,500 --> 00:12:15,500 Pressurized. 270 00:12:15,500 --> 00:12:17,940 When it comes to brewing, you do not want pressure. 271 00:12:17,940 --> 00:12:21,340 And the same goes for distilling, but I'm not a distiller. 272 00:12:21,340 --> 00:12:23,100 I've never done distilling. 273 00:12:23,100 --> 00:12:26,420 I just know that the same rule applies for both. 274 00:12:26,420 --> 00:12:31,180 What I do know is you do not want pressurized bottles in active yeast. 275 00:12:31,180 --> 00:12:34,820 And I learned that the hard way when I first popped open a bottle and scared the shit out 276 00:12:34,820 --> 00:12:35,820 of my girlfriend. 277 00:12:35,820 --> 00:12:37,420 I am so sorry, babe. 278 00:12:37,420 --> 00:12:43,860 And it scared me too because I thought, okay, the level that it burst at was significantly 279 00:12:43,860 --> 00:12:47,160 higher than I had anticipated. 280 00:12:47,160 --> 00:12:51,340 When I first popped it, I was looking at the foam that came up and I realized something 281 00:12:51,340 --> 00:12:53,000 is really wrong. 282 00:12:53,000 --> 00:12:54,060 This is not good. 283 00:12:54,060 --> 00:12:56,220 I'm scared. 284 00:12:56,220 --> 00:12:58,620 All these thoughts came out real quick, didn't they? 285 00:12:58,620 --> 00:13:01,260 But the thing is, it was a learning curve. 286 00:13:01,260 --> 00:13:04,420 I did not know what I was doing, at least fully. 287 00:13:04,420 --> 00:13:09,540 And what I learned immediately after hearing that was I had made a mistake, a big one. 288 00:13:09,540 --> 00:13:14,900 But silly old me did not know that these bottles were as bad as they were. 289 00:13:14,900 --> 00:13:20,580 I learned later, only much later, when I tried to open another one and the lid flew off the 290 00:13:20,580 --> 00:13:21,740 bottle. 291 00:13:21,740 --> 00:13:23,540 Not just a little, not just far. 292 00:13:23,540 --> 00:13:28,020 It shot out with enough force to break the ceiling fan. 293 00:13:28,020 --> 00:13:31,480 Thankfully it missed and just hit the ceiling itself. 294 00:13:31,480 --> 00:13:35,180 I have a very high ceiling, which should tell you a lot. 295 00:13:35,180 --> 00:13:38,860 And it's very scary to see it, especially because this is where I get to apologize to 296 00:13:38,860 --> 00:13:39,860 my cousin. 297 00:13:39,860 --> 00:13:45,300 I put it in front of her asking if she wanted some and it flew above her head. 298 00:13:45,300 --> 00:13:49,340 That's why I felt bad because the explosion sound is not normal. 299 00:13:49,340 --> 00:13:52,580 It's something called a bottle bomb and I made it by accident. 300 00:13:52,580 --> 00:13:59,180 Basically you get pressurized gas underneath the lid and the lid is a special bottle that 301 00:13:59,180 --> 00:14:02,180 holds in everything, no matter what. 302 00:14:02,180 --> 00:14:05,700 The problem is, it's not supposed to be that pressurized. 303 00:14:05,700 --> 00:14:06,700 That's where I fucked up. 304 00:14:06,700 --> 00:14:07,860 It's okay. 305 00:14:07,860 --> 00:14:12,380 I learned that there's something called wine stabilizer and I did not use it. 306 00:14:12,380 --> 00:14:17,500 It kills the yeast and leaves the flavor profile as is without messing anything up. 307 00:14:17,500 --> 00:14:22,420 The thing is, I also know I don't want any unnatural chemicals in my drinks, so I found 308 00:14:22,420 --> 00:14:27,100 the natural solution was to boil water and pour it into it. 309 00:14:27,100 --> 00:14:30,940 Not so that it dilutes it, but so that all the yeast in there is immediately killed. 310 00:14:30,940 --> 00:14:32,900 You essentially shock it. 311 00:14:32,900 --> 00:14:35,580 And I did that. 312 00:14:35,580 --> 00:14:38,620 I had more of the meat and I feel good right now. 313 00:14:38,620 --> 00:14:41,660 I only had a few sips. 314 00:14:41,660 --> 00:14:44,940 And it warms the belly as it should. 315 00:14:44,940 --> 00:14:49,660 I gave it the ingredients that just make you feel warm in your stomach. 316 00:14:49,660 --> 00:14:50,660 It also makes you feel good. 317 00:14:50,660 --> 00:14:52,420 It's a feel good drink. 318 00:14:52,420 --> 00:14:54,840 At some point during the... 319 00:14:54,840 --> 00:14:58,860 When I discovered that the bottles were under immense pressure, I realized there and then 320 00:14:58,860 --> 00:15:00,280 that I had to do something. 321 00:15:00,280 --> 00:15:04,140 The problem is I had six highly pressurized bottles unaware of when they were going to 322 00:15:04,140 --> 00:15:05,660 blow off or not. 323 00:15:05,660 --> 00:15:09,100 One of them that I had opened was very full. 324 00:15:09,100 --> 00:15:13,560 Full to the brim and with pressurized liquid so strong that it also blew off the lid. 325 00:15:13,560 --> 00:15:17,460 The problem is not only did it blow off the lid, it broke it in half. 326 00:15:17,460 --> 00:15:21,820 So I had to fix it manually and well, I was just kind of scared the whole time. 327 00:15:21,820 --> 00:15:25,780 You ever see those champagne bottles that they like blow off the lid and it just goes 328 00:15:25,780 --> 00:15:26,780 flying? 329 00:15:26,780 --> 00:15:27,780 This is essentially what I did. 330 00:15:27,780 --> 00:15:32,100 Unintentionally, keep in mind, I did not want this to happen because essentially all the 331 00:15:32,100 --> 00:15:36,340 yeast was still alive, not a single bit of it was racked or removed. 332 00:15:36,340 --> 00:15:40,340 So I had a very bread tasting wine and I did not want that. 333 00:15:40,340 --> 00:15:41,340 So what do you do? 334 00:15:41,340 --> 00:15:45,700 Well, in this case, I tried my hardest to save it, but every time I popped open a bottle, 335 00:15:45,700 --> 00:15:49,780 a big number of the liquid would shoot out. 336 00:15:49,780 --> 00:15:51,220 In fact, it's still pretty bad. 337 00:15:51,220 --> 00:15:53,660 Right now what I have is four bottles instead of six. 338 00:15:53,660 --> 00:15:56,760 That means a bottle, a bottle and a half actually. 339 00:15:56,760 --> 00:15:58,220 The half bottle is what I just drank. 340 00:15:58,220 --> 00:16:06,740 It's my sample, my sampler, which was pretty good and very, very much still aging, but 341 00:16:06,740 --> 00:16:07,780 it's, it's good. 342 00:16:07,780 --> 00:16:12,660 It's getting to the point where I want the flavor that I expected and I'm happy about 343 00:16:12,660 --> 00:16:14,100 that. 344 00:16:14,100 --> 00:16:17,080 I just wish that it wasn't such a rough road to get here. 345 00:16:17,080 --> 00:16:18,820 You know what I mean? 346 00:16:18,820 --> 00:16:19,820 Okay. 347 00:16:19,820 --> 00:16:22,120 So we have this wine pressurized in a bottle. 348 00:16:22,120 --> 00:16:25,920 Every time I open it, a lot of the liquid shoots out, but at least three fourths of 349 00:16:25,920 --> 00:16:27,200 it stays in there. 350 00:16:27,200 --> 00:16:30,380 The math doesn't add up, but you're getting ahead of me. 351 00:16:30,380 --> 00:16:35,300 So I put this all in a cauldron or I guess a deep pot. 352 00:16:35,300 --> 00:16:36,300 You know what I mean? 353 00:16:36,300 --> 00:16:37,580 And it all fit, thankfully. 354 00:16:37,580 --> 00:16:42,580 So what I immediately did afterwards was boil as much liquid as I could, at least two cups, 355 00:16:42,580 --> 00:16:49,180 two cups of water and I poured it in and thankfully the yeast died almost immediately because 356 00:16:49,180 --> 00:16:55,400 boiling water does not mix with yeast and it did solve most of the problems. 357 00:16:55,400 --> 00:16:57,860 The thing I had on my hand was a bunch of bottles. 358 00:16:57,860 --> 00:17:00,680 I had a re bottle and I did it quickly. 359 00:17:00,680 --> 00:17:02,940 Everything sterilized and whatnot. 360 00:17:02,940 --> 00:17:09,980 It was just nerve wracking to do all this while the, the wine was just sitting out in 361 00:17:09,980 --> 00:17:11,340 the air. 362 00:17:11,340 --> 00:17:14,180 The thing is you do not want oxygenation in your wine. 363 00:17:14,180 --> 00:17:16,220 It can make it taste very bitter. 364 00:17:16,220 --> 00:17:21,460 I didn't want that too much oxidation will ruin the taste and it almost did, but thankfully 365 00:17:21,460 --> 00:17:24,300 it did not because I worked fast. 366 00:17:24,300 --> 00:17:30,980 And when you work fast on these things, you tend to have a very, a very good tasting wine, 367 00:17:30,980 --> 00:17:32,140 very good profile anyway. 368 00:17:32,140 --> 00:17:36,940 By the way, have I seen to have more energy in this podcast episode? 369 00:17:36,940 --> 00:17:41,420 It's honestly because I'm just so excited that it came out the way it did. 370 00:17:41,420 --> 00:17:46,300 After all of this, after all these messes, I have a decent wine. 371 00:17:46,300 --> 00:17:50,860 However, keep in mind right now what I have in the fridge is the one that was bottled 372 00:17:50,860 --> 00:17:55,140 and I had to kill the yeast and at this point I had to do one last test. 373 00:17:55,140 --> 00:17:59,420 I left it out for a day and I was worried the whole time because I had to get it at 374 00:17:59,420 --> 00:18:03,620 room temperature and let it sit there for 24 hours. 375 00:18:03,620 --> 00:18:08,880 After 24 hours, I opened the bottle and no gas. 376 00:18:08,880 --> 00:18:10,460 I had done it. 377 00:18:10,460 --> 00:18:12,320 I fixed the problem. 378 00:18:12,320 --> 00:18:15,420 Now the only thing left was to let it age. 379 00:18:15,420 --> 00:18:21,220 Honestly it's been two weeks, not too long of an aging process, but it tastes so much 380 00:18:21,220 --> 00:18:23,940 better and it doesn't explode. 381 00:18:23,940 --> 00:18:24,940 How great. 382 00:18:24,940 --> 00:18:25,940 I love that. 383 00:18:25,940 --> 00:18:31,740 So this wine, thankfully against all odds, survived everything wrong that happened to 384 00:18:31,740 --> 00:18:34,740 it. 385 00:18:34,740 --> 00:18:37,280 I would count it as a win. 386 00:18:37,280 --> 00:18:41,580 The only problem is it was immediately followed by the biggest L I've ever taken and how 387 00:18:41,580 --> 00:18:44,180 do, what do I mean by the biggest L? 388 00:18:44,180 --> 00:18:45,180 Okay. 389 00:18:45,180 --> 00:18:47,540 I mean, I got way too overconfident. 390 00:18:47,540 --> 00:18:49,340 I made another batch. 391 00:18:49,340 --> 00:18:55,380 This time I made it so that it could age with the skins of certain fruits. 392 00:18:55,380 --> 00:19:00,260 This time I put strawberries, blueberries, all kinds of stuff, very delicious drink, 393 00:19:00,260 --> 00:19:04,140 at least when it was, before it was fermented, it was going to be a much drier drink, but 394 00:19:04,140 --> 00:19:05,520 with more color. 395 00:19:05,520 --> 00:19:06,720 That was the goal. 396 00:19:06,720 --> 00:19:13,260 The problem, the big problem is that fruit skin tends to expand when in contact with 397 00:19:13,260 --> 00:19:17,060 yeast, not right away. 398 00:19:17,060 --> 00:19:18,120 That's the problem. 399 00:19:18,120 --> 00:19:25,340 So I put it to age and thankfully I have this little quirk about myself where at two or 400 00:19:25,340 --> 00:19:29,500 three in the morning I'll get hungry and I'll get up and I'll get something from the fridge. 401 00:19:29,500 --> 00:19:34,100 And while I was doing that, I thought I might as well check on the yeast and the wine. 402 00:19:34,100 --> 00:19:39,700 Before I even got to the fridge, there was the stopper that was on top of the bottle 403 00:19:39,700 --> 00:19:41,440 had been launched off of it. 404 00:19:41,440 --> 00:19:44,380 It burst off. 405 00:19:44,380 --> 00:19:46,100 Why do things get explosive when I do them? 406 00:19:46,100 --> 00:19:47,900 I don't know and I really hate that. 407 00:19:47,900 --> 00:19:53,900 I don't like this, but I opened the door where it was aging in a small room and there was 408 00:19:53,900 --> 00:19:57,300 just fruit skin everywhere. 409 00:19:57,300 --> 00:19:59,560 It was three in the morning. 410 00:19:59,560 --> 00:20:01,420 It shot up almost touching the roof. 411 00:20:01,420 --> 00:20:03,440 It was, it was bad. 412 00:20:03,440 --> 00:20:07,260 I only came in afterwards and it looked like a crime scene. 413 00:20:07,260 --> 00:20:11,700 I thought I just spent like $30 on fruit and it's all gone. 414 00:20:11,700 --> 00:20:14,360 It had been oxidized. 415 00:20:14,360 --> 00:20:16,540 The yeast shot out of it. 416 00:20:16,540 --> 00:20:23,260 It was incredibly contaminated and that I spent about a half hour cleaning the room. 417 00:20:23,260 --> 00:20:25,900 It was so devastating. 418 00:20:25,900 --> 00:20:30,420 I really didn't like that that happened, but it smelled good at least. 419 00:20:30,420 --> 00:20:32,360 That's the one thing that I could say. 420 00:20:32,360 --> 00:20:39,140 The problem is I was now covered in fruit skin on my hands and legs and I just, it was 421 00:20:39,140 --> 00:20:41,020 a long night. 422 00:20:41,020 --> 00:20:43,480 I threw away the entire batch. 423 00:20:43,480 --> 00:20:44,480 It was a scrap. 424 00:20:44,480 --> 00:20:49,980 It was an L. It did not taste, it wasn't going to taste good because it was way too contaminated, 425 00:20:49,980 --> 00:20:51,340 way too much had gotten into it. 426 00:20:51,340 --> 00:20:55,900 The fruit flies got to it before I could and once the fruit flies get in, just throw it 427 00:20:55,900 --> 00:20:56,900 away. 428 00:20:56,900 --> 00:20:57,900 Don't even risk it. 429 00:20:57,900 --> 00:21:00,900 That's a, it's a big no-no. 430 00:21:00,900 --> 00:21:08,540 It's, but just like with the cheese episode, I've, I know that you guys know me. 431 00:21:08,540 --> 00:21:10,420 Did that stop me from trying again? 432 00:21:10,420 --> 00:21:12,460 No, it did not. 433 00:21:12,460 --> 00:21:16,060 So the next day I got up, I got some fruits, did the same thing. 434 00:21:16,060 --> 00:21:17,260 I got much less fruit. 435 00:21:17,260 --> 00:21:21,340 This time I only got blueberries because all of the strawberries at the store were rotting 436 00:21:21,340 --> 00:21:23,980 and I didn't want to spend more money. 437 00:21:23,980 --> 00:21:32,180 Now what I have now is a wine that I made and I made sure to filter out the damn skin. 438 00:21:32,180 --> 00:21:33,180 That's where I messed up. 439 00:21:33,180 --> 00:21:34,180 Okay. 440 00:21:34,180 --> 00:21:36,660 At least at first I only put in half of it. 441 00:21:36,660 --> 00:21:39,860 I thought, okay, I'm going to put significantly less and see what happens. 442 00:21:39,860 --> 00:21:43,160 I now have an interesting colored mead. 443 00:21:43,160 --> 00:21:44,860 It looks like wood. 444 00:21:44,860 --> 00:21:45,860 It looks like dark wood. 445 00:21:45,860 --> 00:21:47,540 It's not going to be what I'll call it. 446 00:21:47,540 --> 00:21:48,900 Don't think that that's only distillation. 447 00:21:48,900 --> 00:21:53,860 I don't do that, but it's, it's a nice color. 448 00:21:53,860 --> 00:21:54,860 I like it. 449 00:21:54,860 --> 00:21:58,420 I look at it and I think this looks like my skin color. 450 00:21:58,420 --> 00:22:02,500 Admittedly, it looks very brown, like my skin. 451 00:22:02,500 --> 00:22:04,820 And my brother pointed out kind of looks like Kanye West skin color. 452 00:22:04,820 --> 00:22:09,080 I don't know why he mentioned specifically Kanye, but I guess it did. 453 00:22:09,080 --> 00:22:10,780 And I aged it. 454 00:22:10,780 --> 00:22:11,780 I'm aging it right now. 455 00:22:11,780 --> 00:22:13,660 Actually, it's nowhere near done. 456 00:22:13,660 --> 00:22:17,640 Maybe near Christmas it'll be done, which is good because I put a lot of spices in it. 457 00:22:17,640 --> 00:22:18,640 This one I do. 458 00:22:18,640 --> 00:22:19,640 I went ham. 459 00:22:19,640 --> 00:22:23,200 I put half the amount of cinnamon, but I put ginger and a bunch of other stuff. 460 00:22:23,200 --> 00:22:27,860 This drink in particular, I won't tell you every spice because it's my spice. 461 00:22:27,860 --> 00:22:28,860 I did it. 462 00:22:28,860 --> 00:22:29,860 It's mine. 463 00:22:29,860 --> 00:22:30,860 You can't have it. 464 00:22:30,860 --> 00:22:31,860 It's not yours. 465 00:22:31,860 --> 00:22:32,860 It's mine. 466 00:22:32,860 --> 00:22:37,020 I also can't, um, I can't know if it's good or not until it's done. 467 00:22:37,020 --> 00:22:38,340 You know what I mean? 468 00:22:38,340 --> 00:22:42,880 Right now it has become a bit of alcoholic, just a little. 469 00:22:42,880 --> 00:22:43,880 It's not all the way there. 470 00:22:43,880 --> 00:22:46,460 It needs more time, way more time. 471 00:22:46,460 --> 00:22:51,220 But immediately what I noticed was that the skins of the blueberries were on top, right? 472 00:22:51,220 --> 00:22:57,180 They were on top of the drink and I guess they mixed with the yeast and shrunk and dropped. 473 00:22:57,180 --> 00:23:00,700 They shrunk down into little clumps and they dropped down. 474 00:23:00,700 --> 00:23:06,860 It was interesting because I got to play with it and I also added citrus peel, which boosted 475 00:23:06,860 --> 00:23:10,260 the strength of the yeast and it made it way faster. 476 00:23:10,260 --> 00:23:12,980 It was such a cool process seeing it. 477 00:23:12,980 --> 00:23:17,980 Citrus peel used in another, another situation other than, you know, cattle feed. 478 00:23:17,980 --> 00:23:19,660 I didn't know you could do that. 479 00:23:19,660 --> 00:23:22,660 So I was having a great time when I finally saw the other day. 480 00:23:22,660 --> 00:23:23,940 I did this thing, right? 481 00:23:23,940 --> 00:23:31,220 I let it sit in with the yeast for two weeks, really gathering the beverage's flavor and 482 00:23:31,220 --> 00:23:33,420 not touching it yet. 483 00:23:33,420 --> 00:23:36,840 But the other day I racked it properly. 484 00:23:36,840 --> 00:23:39,340 As you guys know, big, big plus for racking. 485 00:23:39,340 --> 00:23:42,720 Because after it came out, it was smooth as butter. 486 00:23:42,720 --> 00:23:43,960 It was clean. 487 00:23:43,960 --> 00:23:46,100 It was not clear yet. 488 00:23:46,100 --> 00:23:47,100 Not clear. 489 00:23:47,100 --> 00:23:48,260 It's getting there. 490 00:23:48,260 --> 00:23:50,220 It's got to be racked two or three more times maybe. 491 00:23:50,220 --> 00:23:51,900 And I'm trying not to overrack it. 492 00:23:51,900 --> 00:23:54,460 But people said don't overrack. 493 00:23:54,460 --> 00:23:55,460 It'll mess with it. 494 00:23:55,460 --> 00:23:58,420 And I'm really trying not to, but it's kind of hard not to. 495 00:23:58,420 --> 00:23:59,420 You know what I mean? 496 00:23:59,420 --> 00:24:01,860 Because at this point I've made mead, which is honey wine. 497 00:24:01,860 --> 00:24:03,940 I have not made actual wine yet. 498 00:24:03,940 --> 00:24:04,940 We're working up to it. 499 00:24:04,940 --> 00:24:08,180 I'm starting with an easier drink, working my way up. 500 00:24:08,180 --> 00:24:10,260 But either way, it's not going to be super easy. 501 00:24:10,260 --> 00:24:11,660 You know what I mean? 502 00:24:11,660 --> 00:24:15,860 I mean, we're basically fermenting sweet water. 503 00:24:15,860 --> 00:24:16,860 That's what it is. 504 00:24:16,860 --> 00:24:20,660 So right now what I have is one successful mead that was just flavored with cinnamon 505 00:24:20,660 --> 00:24:22,060 that's aging. 506 00:24:22,060 --> 00:24:25,060 Another one is also aging, but this one in a different light. 507 00:24:25,060 --> 00:24:26,060 It's not refrigerated. 508 00:24:26,060 --> 00:24:27,060 It's not cold. 509 00:24:27,060 --> 00:24:29,940 It's room temperature and it's it's cellar temperature basically. 510 00:24:29,940 --> 00:24:31,580 I'm going to see what the difference is between both. 511 00:24:31,580 --> 00:24:35,580 There's going to be a significant difference with both beverages. 512 00:24:35,580 --> 00:24:38,980 Having said that, I really want to thank someone. 513 00:24:38,980 --> 00:24:41,540 Nick, you came in clutch. 514 00:24:41,540 --> 00:24:46,200 I want to thank you because I wanted to confirm something and you did confirm it for me. 515 00:24:46,200 --> 00:24:51,480 The thing about yeast and in and made, it's not supposed to be bubbly. 516 00:24:51,480 --> 00:24:53,500 It's not a beer. 517 00:24:53,500 --> 00:24:56,100 It's supposed to be flat. 518 00:24:56,100 --> 00:24:59,460 And it is now it's flat. 519 00:24:59,460 --> 00:25:02,100 But the one that's aging still got a bit of bubbles in it. 520 00:25:02,100 --> 00:25:06,060 And I'm going to leave it for a lot longer because it needs to you know, it needs more 521 00:25:06,060 --> 00:25:08,940 flavor and needs to be stronger. 522 00:25:08,940 --> 00:25:09,940 Like me. 523 00:25:09,940 --> 00:25:10,940 I've been working out more. 524 00:25:10,940 --> 00:25:11,940 Look at me. 525 00:25:11,940 --> 00:25:12,940 I'm so buff. 526 00:25:12,940 --> 00:25:13,940 You can't see me. 527 00:25:13,940 --> 00:25:14,940 I'm not making YouTube videos. 528 00:25:14,940 --> 00:25:15,940 I'm not good. 529 00:25:15,940 --> 00:25:17,060 Not about this. 530 00:25:17,060 --> 00:25:23,780 When it comes to yeast brewing, all of the stuff, it is a science. 531 00:25:23,780 --> 00:25:25,980 It is an absolute hill. 532 00:25:25,980 --> 00:25:27,060 It is a hurdle. 533 00:25:27,060 --> 00:25:29,060 I thought making cheese was difficult. 534 00:25:29,060 --> 00:25:30,940 It is because it takes like three hours. 535 00:25:30,940 --> 00:25:34,500 But wine takes months. 536 00:25:34,500 --> 00:25:35,940 I mean actual months. 537 00:25:35,940 --> 00:25:40,480 I test and I test and I use the oxidizer when I first started. 538 00:25:40,480 --> 00:25:42,780 And then I wait till I see oxidizer. 539 00:25:42,780 --> 00:25:44,220 I think it's right thing. 540 00:25:44,220 --> 00:25:45,220 But I do a lot. 541 00:25:45,220 --> 00:25:48,220 I'm a lot more. 542 00:25:48,220 --> 00:25:51,020 Yeah, that meat hit different. 543 00:25:51,020 --> 00:25:53,140 Oh man. 544 00:25:53,140 --> 00:25:55,780 It's been a long day. 545 00:25:55,780 --> 00:25:57,740 I recorded two podcasts today. 546 00:25:57,740 --> 00:25:59,020 And you know what? 547 00:25:59,020 --> 00:26:00,020 It felt good. 548 00:26:00,020 --> 00:26:01,620 It felt really good. 549 00:26:01,620 --> 00:26:04,820 This journey of making meat has just begun though. 550 00:26:04,820 --> 00:26:08,380 I'm not going to say that I'm going to sell it because I can't do that illegally. 551 00:26:08,380 --> 00:26:12,580 Unless I get the paperwork, in which case I'd basically have to start my own business. 552 00:26:12,580 --> 00:26:13,580 Like my brother. 553 00:26:13,580 --> 00:26:14,860 By the way, Garcia Pest Control. 554 00:26:14,860 --> 00:26:17,660 Check him out on Facebook. 555 00:26:17,660 --> 00:26:25,380 And it's fun to me looking at all the gadgets that I now have that I can use for making 556 00:26:25,380 --> 00:26:26,380 my own stuff. 557 00:26:26,380 --> 00:26:27,380 I'm not going to sell it. 558 00:26:27,380 --> 00:26:28,660 Again, I got to reiterate that. 559 00:26:28,660 --> 00:26:30,140 It is not for sale. 560 00:26:30,140 --> 00:26:31,140 I can't do that. 561 00:26:31,140 --> 00:26:33,340 I'm just practicing it. 562 00:26:33,340 --> 00:26:35,140 And I don't know. 563 00:26:35,140 --> 00:26:38,700 It hits different when you're doing something that you're kind of excited to try. 564 00:26:38,700 --> 00:26:44,140 Because the thing is, I basically live near Napa Valley, which a lot of wines are coming 565 00:26:44,140 --> 00:26:45,140 from here. 566 00:26:45,140 --> 00:26:48,580 A lot of your favorite wines come from Napa Valley. 567 00:26:48,580 --> 00:26:50,220 Because the grapes here grow. 568 00:26:50,220 --> 00:26:52,340 And I just, I don't know. 569 00:26:52,340 --> 00:26:54,820 I look at these grapes, these vineyards. 570 00:26:54,820 --> 00:26:59,740 I look at these massive breweries and I just think, I want to be a part of that. 571 00:26:59,740 --> 00:27:03,680 It's been one of my life's dreams to make my own wine professionally. 572 00:27:03,680 --> 00:27:05,460 To have my own wine line. 573 00:27:05,460 --> 00:27:06,900 I would absolutely love that. 574 00:27:06,900 --> 00:27:12,700 The end goal for me is to have my name on a label that sells well. 575 00:27:12,700 --> 00:27:13,700 Will I get there? 576 00:27:13,700 --> 00:27:14,700 I don't know. 577 00:27:14,700 --> 00:27:15,700 I also wanted to be a movie star. 578 00:27:15,700 --> 00:27:17,260 That hasn't happened. 579 00:27:17,260 --> 00:27:21,620 But the thing is, never give up on your dreams, okay? 580 00:27:21,620 --> 00:27:23,860 Because I never have on mine. 581 00:27:23,860 --> 00:27:25,980 The biggest thing we have is hope. 582 00:27:25,980 --> 00:27:27,920 And I don't know if you could tell. 583 00:27:27,920 --> 00:27:29,340 I'm very hopeful. 584 00:27:29,340 --> 00:27:33,860 The one thing I hope for is that you guys are there for the entire journey. 585 00:27:33,860 --> 00:27:35,960 You know what I mean? 586 00:27:35,960 --> 00:27:38,260 I hope that you guys tag along. 587 00:27:38,260 --> 00:27:41,140 Because there's going to be quite a lot more stuff that I do. 588 00:27:41,140 --> 00:27:43,700 YouTube, I've started doing that as well. 589 00:27:43,700 --> 00:27:48,340 In fact, RSS.com hit me up and said, you can now make YouTube videos with your recordings. 590 00:27:48,340 --> 00:27:50,220 You can just upload it. 591 00:27:50,220 --> 00:27:51,220 You know? 592 00:27:51,220 --> 00:27:53,280 And I thought, I might do that. 593 00:27:53,280 --> 00:27:55,620 Not sure how, but I'll look into it. 594 00:27:55,620 --> 00:27:58,100 That looks interesting to me and I would love it. 595 00:27:58,100 --> 00:27:59,820 Anyway, whew. 596 00:27:59,820 --> 00:28:02,180 A long episode. 597 00:28:02,180 --> 00:28:05,420 All in one take. 598 00:28:05,420 --> 00:28:08,060 That's going to do it for this episode of the Meatweed Podcast. 599 00:28:08,060 --> 00:28:11,460 Please check out the other podcast that I made. 600 00:28:11,460 --> 00:28:13,340 It's called Morbid Universe. 601 00:28:13,340 --> 00:28:19,000 It will release at the same time and date as this podcast, okay? 602 00:28:19,000 --> 00:28:23,940 Because the thing is, this episode I like talking about stuff that I'm passionate about. 603 00:28:23,940 --> 00:28:25,700 I'll talk about whatever. 604 00:28:25,700 --> 00:28:31,260 Morbid Universe on the other hand is specifically things like disease, death, anything with 605 00:28:31,260 --> 00:28:32,260 a macabre. 606 00:28:32,260 --> 00:28:33,260 You know? 607 00:28:33,260 --> 00:28:35,040 That's why it's called Morbid. 608 00:28:35,040 --> 00:28:38,260 And our first episode is going to be about aliens. 609 00:28:38,260 --> 00:28:41,420 Because as you guys know, Las Vegas had a recent alien sighting. 610 00:28:41,420 --> 00:28:42,420 Is it legit? 611 00:28:42,420 --> 00:28:43,420 I don't know. 612 00:28:43,420 --> 00:28:45,020 I did a bit of a deep dive. 613 00:28:45,020 --> 00:28:48,720 The problem was, things didn't go as planned. 614 00:28:48,720 --> 00:28:53,380 Because well, you just have to listen to the recording in order to find out. 615 00:28:53,380 --> 00:28:57,660 Although I was not expecting what happened during the recording, I'm still kind of looking 616 00:28:57,660 --> 00:28:59,300 over my shoulder afterwards. 617 00:28:59,300 --> 00:29:03,660 You talk about beings from another planet, you tend to freak out a bit when stuff happens 618 00:29:03,660 --> 00:29:05,460 behind you. 619 00:29:05,460 --> 00:29:07,220 And there's a lot happening behind me. 620 00:29:07,220 --> 00:29:08,300 Especially this thing. 621 00:29:08,300 --> 00:29:09,300 What is it? 622 00:29:09,300 --> 00:29:11,260 You'll have to listen to the episode to find out. 623 00:29:11,260 --> 00:29:15,140 Anyway, I also tried crumble cookies for the first time today. 624 00:29:15,140 --> 00:29:18,020 I gotta say, $5 a cookie is a fucking steep amount. 625 00:29:18,020 --> 00:29:21,500 But you know what? 626 00:29:21,500 --> 00:29:22,500 My fat ass loved it. 627 00:29:22,500 --> 00:29:24,380 I'm not gonna lie. 628 00:29:24,380 --> 00:29:28,780 They had Reese's peanut butter cookie and it was so good. 629 00:29:28,780 --> 00:29:31,060 Alright, Instagram. 630 00:29:31,060 --> 00:29:32,540 My link tree is in the description. 631 00:29:32,540 --> 00:29:34,260 For some people it doesn't work. 632 00:29:34,260 --> 00:29:36,700 Recently I've had to do a bunch of copy and pasting. 633 00:29:36,700 --> 00:29:38,660 Hopefully it does work this time. 634 00:29:38,660 --> 00:29:42,700 Anyway, I will see you guys next week with an episode of Meet We Podcast. 635 00:29:42,700 --> 00:29:45,540 However, Morbid Universe is not scheduled yet. 636 00:29:45,540 --> 00:29:46,620 When will it come out? 637 00:29:46,620 --> 00:29:48,780 When it is fucking ready. 638 00:29:48,780 --> 00:29:49,780 That's right. 639 00:29:49,780 --> 00:29:51,500 Cause I'm gonna do a lot of work on that side. 640 00:29:51,500 --> 00:29:53,580 Alright, see ya when I see ya. 641 00:29:53,580 --> 00:29:56,500 And don't drink and drive. 642 00:29:56,500 --> 00:29:58,660 If you're under the age of 21, don't drink at all. 643 00:29:58,660 --> 00:30:02,580 Alright, see ya guys.