In this video, Ken does a #review of the #Faguma brand #green #polarized lens #fishing #sunglasses. These sunglasses were personally purchased by Ken and not given to him by the company. He also did not receive any financial compensation. When Ken was a boy, growing up in the #1980s, green-lensed polarized fishing glasses were common. People like @billdance had brands that produced them. They were perfect for near-shore, or shoreline, fishing. Today, you just don't see them anymore. The best you can hope for is a green reflective coating over a gray polarized lens. Ken has reached out to numerous fishing sunglasses manufacturers, but many of them say they have never heard of true green lensed fishing sunglasses. When Ken does find manufacturers that produce these glasses, many are very expensive and market themselves as "retro" sunglasses. Will these sunglasses be Ken's answer? Or, will he have to continue the search? Watch the video to find out! Thank you for watching. Please like, share, subscribe, and hit that notification bell so that you can be alerted to future content! ... https://www.youtube.com/watch?v=ZY9eY-oYCdA

In this #video Ken goes back to a hard-to-get-to #fishing hole from his childhood. This place has always been loaded with #bass #bluegill #shellcracker #flounder #mullet #redfish and more! When Ken purchases a new #kayak, his goal is to come vack and go #kayakfishing here multiple times as since there's no way one could launch a boat. ... https://www.youtube.com/watch?v=EdkZByRShrw

Interest in Viking culture is exploding in America. Ironically, most Americans do not know the term "Viking" is more of a career than it was a society of people. In this video, Ken talks a little about this and he makes a blaand (pronounced "blah-owned") mead (lactomel). He then entered this lactomel in a contest called #MeadStampede that's put on by @DointheMost @ManMadeMead and @FaewoodMead. One of the judges was Carlos from @texaslonghousemead1327. The other judge was Will Otte. Scores and judge comments are at the end of the video. Ken's Viking Blaand Recipe: 1 gal. Cultured Buttermilk 2 lb. Orange Blossom Honey (plus Priming Honey, if Needed) 1 pkt. @Redstaryeast Premier Rouge Erythritol, to Taste 2-3 tbsp. Nutmeg (to taste) Carbonation Drops Charred Oak Stave Tannin Powder (NOTE BEFORE STARTING: Sterilize all of your equipment and keep your hands washed at all times. This is a low ABV beverage and is highly susceptible to infections. Ken used a 30% bleach solution and let the equipment sit in solution two to three minutes before using it. If you use Star San or One Step, let your equipment sit a minimum of nine minutes in solution before use.) Put the buttermilk in a double boiler and bring it to 160°F-165°F. Take off the heat and let the curds settle. When cool, place a colander over a large bowl. Line said colander with roughly 5 sheets of cheesecloth. Pour the whey and ricotta-like curds into the colander. Gather the ends of the cheesecloth and twist like a tournequet in order to extract all of the whey. Pour a little of the whey into the fermenter. Next, pour your honey into the fermenter. Shake well. Pour the rest of the whey, as well as the packet of yeast, into the fermenter and shake well. If you have a hydrometer, take a gravity reading (Ken's starting gravity was 1.100). Place an airlock on the fermenter and place it in a cool, dark location to ferment. After about 21 days, when all signs of fermentation have ceased, take a gravity reading. Because whey has unfermentable sugars, expect a final gravity of around 1.020. Taste. For this batch, Ken added 2 tablespoons of ground nutmeg and a cup and a half of erythritol. He did not take a gravity reading...always take a gravity reading after you add something into a brew! Place the airlock on and allow it to sit since fermentation can restart (as with what happened with Ken). After a few weeks, re-check the gravity to see if fermentation has stopped, and place an oak stave into the brew, place an airlock back on the fermenter. Allow the blaand to sit a minimum of two weeks. Take another gravity reading, adjust for sweetness and spices, adjust for tannins, and use priming sugar to bottle. Let sit about a month and serve cold. This is roughly an 11% ABV beverage. The way Ken calculates ABV is: (Original Gravity - Final Gravity) x 133 = Alcohol By Volume If you enjoyed this video, please like and share. Don't forget to subscribe to this channel, and hit that notification bell, for more updates. Stay tuned for more great content! Subscribe now: https://www.youtube.com/channel/UCJ9I... ? RECOMMENDED PLAY LISTS? ? Conflict: (https://www.youtube.com/watch?v=kVGSe...) ?Culture: (https://www.youtube.com/watch?v=109LF...) ?Commerce: (https://www.youtube.com/watch?v=E9Vk1...) Thanks for watching this video. #MeadStampede #mead #honeywine #blaand #vikings #viking #scotland #scottish #lactomel ... https://www.youtube.com/watch?v=KWZMyBAXJE0

... https://www.youtube.com/watch?v=mWoXiqNOnas