Trappers Cabin Season 2 Part 9 Making Kvass

Description

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The Pathfinder School,Bush Craft ,Survival skills, Historical Lore, Primitive Skills, Archery, Hunting, Trapping, Fishing, Navigation, Knives, Axes, Fire, Water, Shelter, Search and Rescue

Tags: Bushcraft,Survival,David Canterbury,Dave Canterbury,Pathfinder,The Pathfinder School,Archery,Hunting,Fishing,Camping,Primitive Skills,Fire,Water,Shelter,Navigation,First Aid,Search and Rescue,Signaling,Prepper,Preparedness,Self Reliance,Survivability,The 10 C's,Knives,Axes,Saws,Bow Drill,Ferrocerium Rod,Ferro Rod,Tarp,Hammock,Canteen,Cooking,Longhunter,Trapping

Video Transcription

one of guys I just got back from checking the trapline and it was empty this morning so what I did was I did a little bit of trapline maintenance I put a couple more sets in and what I generally do with my trapping is I'd like to stay to about a dozen or so traps and because I'm concentrating on the water line at this point what I'm doing is I've set traps closer to the cabin and as those traps set for maybe four or five days to a week and they don't hit I move them forward toward the end of the line and that way I'm kind of leapfrogging traps out further and further away as I go and discover new areas

I want to trap someplace different but only having a dozen traps out makes it very easy to manage the line because there are maintenance aspects of a water chopping line you've got things that freeze up and have to be moved you've got rising and lowering water levels which may mean you have to adjust things like Connor bear's up or down depending on the water level there's lots of different things that take place on a water line especially that require more maintenance than just throwing out a bunch of land traps or coyote fox and things like that so I'm doing that as I go what I thought I'd do today is I thought I would teach you how to make a drink call to Voss which is an Eastern European fermented drink it's got a very low alcohol content probably 11.2% all said and done it tastes a little bit like a mead beer wine type of drink it has a good flavor to it but I think the historical lesson here which is something I like to do in these series is talk in my history is understanding why there were so many alcoholic beverages consumed back in ancient times and especially in older European times and even with sailors aboard ships and things like that in the colonial period early periods where exploration was coming between Europe and the US and the Europe and you know Central South American countries they carry that big casks of wine and things like that on ships for a reason fermented drinks didn't go bad when you were trying your storm water it would go bad over time you can store alcohol for a much longer period of time without it going bad then you could water that alcohol down to drink it but it would still kill some of the pathogens bacterias and things like that in the water also part of the process for making this liquid to begin with involves boiling the water which obviously pasteurizes it to some point and kills some of the things as well so you've got things like waterborne passengers to worry about but in the old days especially in Europe and places like that and you know eastern areas like Russia then he didn't have good ways of sanitation within towns and villages so a lot of times your water source would be suspect and you could even contract things like cholera very easily from the water so by using an alcoholic beverage that was not necessarily a high alcohol content it would take care of some of those things and then by boiling the water to make it to begin with you would take care of some of the other things that would be in the water that could be waterborne pathogens like Cryptosporidium Giardia and the things that we worry about today so that's the really kind of the history behind why so much alcohol in areas you know even in Roman times they drank wine all the time and obviously Rome being a huge city they had sanitation issues so by drinking wine they can at least mitigate not necessarily eliminate mitigate some of those problems by drinking an alcoholic beverage so today we're gonna make kvass stay with me and we start

all right so we've got about 1/2 of a large Bush pot here of water and we're going to start by boiling that water okay on the other side of our stove here we're going to toast two pieces of rye bread until they're blackened I'm just gonna kind of go about this pretty quick flames you turn got pretty high okay what's our water's boiling we can't turn the oven off and what we're going to do is we're going to add to this water about a handful there's a good measure for you a handful of raisins we're going to take a lemon and we're going to add two slices of lemon then we're going to put our toast in get that kind of push down in there and now we're going to turn the heat off which we've already done we're going to let this sit for three hours okay next step in the puzzle once we've let this sit for three hours we're going to pour off the liquid we don't want the raisins at this point or the bread so we're just pouring the liquid on a good thing about the bush pot is got that spout on it string all that stuff off easy enough get all that at a large mason jar we can seal up so we don't let any air in it okay to that we're gonna add two ounces [Music]

of sugar we're going to add a packet of yeast here this is activated yeast and get this thing open do you can I keep this thing open and then we're going to add some more raisins to this again we're gonna do the handful thing put a good handful in there then we're going to seal this up and we're gonna let this sit for three days in the warmest environment we have okay if we only got the cabinet we're not running the stove in it continuously then we're going to have to just do the best I can we're going to put it somewhere warm you know warm air rises so we'll put as high as we can in the cabin and we'll let it sit for three days alright so today we're facing some of the challenges of a water line we had a couple straight days of pretty good rain out here which made all the creek levels rise now they're going back down now I'm actually surprised they're not froze up because it was really cold last night supposed to get colder throughout this week which is a separate problem altogether with water lines but this tributary set that we had right here we've got this confluence coming in was just gushing with water yesterday because of this rain that we had and it's washed out set completely out so we're gonna have to get back down in there we have to reset that 110 that makes that and that's gonna be a problem all the way down through this line today and the other inherent issue that you have with pockets us in general is that when the water level rises it will wash your pocket set completely out it'll wash the bait out of the hole cover the trap with deeper deeper water and you're not going to catch anything so basically until the water goes down you're at the mercy of those pockets that's catching nothing and most year one tends will at least be washed out until you get a chance to reset them so there are inherent problems with water lines that you don't necessarily have with upland sets but you have different problems with upland sets with freezing and things like that as well so we'll just go through here and maintain the line today and then we'll get back after yeah so here's a good example you know this is one of our pockets right here and the water levels rose up see it's running pretty hard through here and washed our bait completely out of just pulled the trap out you just dropped it over the stake I think this is a good spot I like this area so I'm going to leave the trap here let the water recede come back in and redo the pocket but there's no sense in making the pocket higher now and we're setting the trap because once the water drops traps going to be exposed so you just this is the game you have to play with water traffic okay so our kvass has been sitting for three days now you can see all the raisins have floated to the top of this thing and yeast is all dropped to the bottom so now we're ready to pour it off for storage into smaller like single serving mason jars and we want to strain it as we pour it so I'm just gonna put like shemagh any kind of fabric would work for this that was tightly woven but I want to be able to see so I know how much I'm putting in there so I'm gonna strain it off into that and then we're going to store it in a cool place you could store to your refrigerator or you could store it on a shelf in an outbuilding or something like that if you choose to do so but you can definitely smell the alcohol in this thing get this fabric permeated here so strain throw the better okay we call that good for the first container here so you can see what this looks like you got a couple of raisins in here we'll get off of it so we're not trying to pour through those on the next pour in and get rid of those all right put the lid on this and see what this looks like that's basically what we've got dark almost a malt color okay guys so I thought I'd just give you guys a quick taste test on this kvass and give you my thoughts it's got a very sour and tart taste to at least this batch doesn't sure that they're all different but that cooling effect of a sour flavor is medicinal in nature you've got alcohol in here which makes it medicinal nature although it's a very very low content of alcohol that needs to be understood here the purpose of this video really wasn't to teach you how to make an alcoholic beverage it was to teach you that the fermenting process is something that was done by peoples all through history to conserve water sources that otherwise may go bad or may contain some type of bacteria or some type of a protozoa that would affect their system and affect their health

today we leave six of those