VIVE de lo que PRODUCE en su MOLINO manteniendo viva una antigua TRADICIÓN. Asturias - España.

Hey YouTube family Today I'm in Pravia and we're heading to a mill to see how things have progressed just like in the video thumbnail It's an old mill that my friend has currently restored Well he hasn't restored it so much as kept it going really right Because otherwise this craft would be completely abandoned here in Asturias And he keeps it alive keeps it alive alongside other partners but he's going to teach us entirely all the inner workings of how the mill functions everything the mill produces today since they live off the mill which is very difficult today in Asturias and across almost all of Spain making a living from a mill especially from the mills tha They do small grinding sessions because although there are operational mills that perform much larger batches this one is entirely home-based I wanted to show you that as you can see I'm in a beautiful natural setting—the Aranguín River From here is where he explained to me since you're about to meet him right now but anyway he told me this river is where They provide the power for the mills and so the process continues on here And then the river has taken a detour naturally which is this one coming in from over here heading toward the first gate they have there—how nice I hope you'll stay to watch the video because I think it's really fascinating There are very few active millers left in Asturias today and even fewer who can actually make a living from it so I hope you absolutely love it—here are my social media handles if you'd like to follow me f you want to support me and enjoy the content I'm creating And I'm also going to leave you the one from Molinos de la Vega which is where I've come today so you can keep following it as it ascends Nice stories and great photos on this topic so I’ll just give you the intro and see you right now Well anyway I'm here with Ruedi—Ruedi is the nickname you go by but your real name is Nacho so for anyone who doesn't know his name is Nacho Nacho is from my town and you told me to come see the mill Because it's a traditional mill passed down through families and it's one of the few remaining in Asturias Working in a way that actually allows someone to make a living from it these days isn't that right Ruedi If I'm not mistaken It's a mill that had been producing since 1890 and even earlier generations had been involved so it's traced back to 1890 Good to know good to know This is the start of the river this is where it branches off from the Aranguín River The water we need to channel to power the mill—we have three dams like this one What makes it work is that when there's a lot of water we go up and when there 's little we go down—playing with the water to provide the pressure it needs If you adjust it there as needed right to turn the mill of course because if there's too much would we end up causing any problems If there's a lot of water there wouldn't be any problem because we have a spot there that also holds the excess the pool that remains after the surplus returns once more to the Aranguín River the key is in summer when there's little when there's little that's precisely when you must play your cards very carefully I imagine you don't want to leave the river dry do you The river can't be left without water can it Never We can never take whatever we want but we can't dry up the river either—okay okay that's right it must always have water Good you people who work in these trades have always handled things like mountain and river management very well They always climb up so well you just need to keep exploring the entire environment and well that's it—I think it's great that we've started the video here since it seemed really interesting so they would know the first dam and where the diversion was since you already saw that I showed you earlier where the diversion is right there Okay And well if you think it's fine let's head over to the mill and you can show me how all the machinery works Alright then let's go there Good we've arrived at the mill and I can see this is the same calm spot we saw earlier Yes the calm pool isn't there— the intake we saw upstream right Everything flows down that way passes under this bridge we have here and automatically enters the mill — how nice it is that a mill can serve as a home obviously not like the first mill I showed you — in the previous miller's video — On the other side of Asturias you'll see that inside there's some machinery that's very old and honestly I think you're going to love it Honestly Ruedi the first time you showed it to me I was blown away—truthfully that exact same thing happened to me too Yes yes if it's a beautiful full wooden piece it's spectacular so good if you keep following us they'll see it on social media where you post it You're way more into it huh I noticed you've got a laundry room there—it really catches my eye we could go take a look head over there and check it out Well then let's go over there— goodness after Ruedi my word—here's the laundry room right here—good heavens —on your knees here—the views here— with cold The tablet on top is original yes the tablet itself but look at this ridiculous thing I don't even know if it truly captures the essence of it I think so I think you're getting it — the camera's capturing it perfectly — this place Ruedi is amazing seriously huh My goodness so if your washing machine breaks down you don't have a problem do you You don't have a single problem at all—wow that's amazing Thank you for showing me this little corner Ruedi — I truly saw it from above and fell in love I think it's the same for many people He's going to love it he's going to love it I've never seen him like that before have I Personally never ever seen him like that It 's just in so many photos of hikers and such e laundry room is on sale the man will surely catch attention I imagine just as much as he did when I saw him from above the truth is it's enough to relax sit here in the afternoon Sitting in a chair I do this I feel myself here in the chair what a delight the sound of the river what a blast well then let's head to the mill We do not give up Good what we've been seeing in the aerial shot—because I've added an aerial view of this location for you Ruedi what's the name of this place we're looking at right here Well this is the dam and this is our final channel This is where we actually played with the water and this is the overflow channel we mentioned earlier which would activate if there was too much water Sold all the way over here and now heading down to the Aranguín River okay I mean that promontory over there would go back again toward That goes back to the river again That gets sent back to the river again Okay so you're storing water here That's right this is where we store water and down there in the corners on the other side there are two holes where the pressurized water enters—it must be under pressure for it to work There's pressure on the surrounding area it's like it's closing off creating natural pressure Yes it has two holes in the wall One is for one rodezno another hole for another rodezno therefore the more water pressure there is the greater the force released and the more it moves and under pressure yes I think you have a perfect idea of it otherwise I'd show you a picture here of what it looks like Don't worry about the mill's water intake if you could just show us exactly how it works okay let's go inside the mill now and you can show me how everything operates It's just that I really want to see him Alright this is the mill entrance right Ruedi Yes yes so this is where we gather the orders They don’t usually stay here for long so we often have orders with a three- to four-day wait at most so we just accumulate them here—there’s quite a bit of it Yes well it's a bit empty now wow you're working hard we give it 500 600 kilos in one-kilo bags by hand—luckily we’re able to provide it—I love it I love seeing all this here because everything you're seeing here is ground handcrafted stone -ground at low speed and will yield a superior quality of flour So we're talking about the difference between grinding by hand and electric grinding —people keep calling us People call us when their flour gets switched at the store because they recognize ours—there's a noticeable difference in the stone-ground texture which is much smoother It's not softer it's more rustic— like I always say it suits you better The electric burn is super thin—no this one has substance Okay let's test it—I love watching it You can come see it anytime —no problem at all—just call us book an appointment on the website and you're all set I'd like to share the webpage down below so if you'd like to visit this site which feels magical to me you can do so now welcome everyone here he will guide you step by step just as he did for me so you can watch this video and see how they're made All these products because you're not just making corn right Well right now we're seriously low on stock—we have regular corn we have rye flour We have toasted cornmeal which is roasted corn used for porridge baby food and other things right now we also have it available wheat flour whole wheat flour oat flour whole oat flour we have chickpeas and all products all products from here that is very important We must go with the product we have here which is of very high quality and besides that we're feeding people from this community who are producing it We bring it from here and from the north of León because the scandal and everything else comes from the north of León which borders Asturias a region known for its high-quality first-grade seeds used for planting Good we're close relatives—just a few meters won't change that right Well you've got this place looking really nice I hadn't noticed you had this here Like a miniature right of what the mill actually is is a model they made back when Secondo was still around Who was Segundo Segundo is this gentleman who was a man well I never met him myself but according to what people say and he was the miller This was the miller then his daughter and now it's us before Segundo came his father and grandfather and before that yes because these trades are from that era yes they're extremely old after corn arrived in Spain across Europe soon after mills began appearing here Yes we're actually losing a heritage of mills— terrible isn't it There were 36 mills along this river 36 mills in this one we've just seen huh just in this river and Asturias has many rivers so well See if this helps us realize things a bit when you see what we're about to show you right now because I think you're going to be blown away I absolutely loved the place so I hope people start to become a bit more aware well for those who want to invest and make a living a different way—here you have the living example that it can be done that it's not impossible that nothing is ever easy and changing your life is especially difficul step away from the society we're living in and say "I'm going to do something different right " But you can do it so come on Come on come on I'm dying to show the children—look look at this marvel just the color of the wood and if only you could smell it— The smell in here is flour I'm starting to feel hungry well let's explain this step by step just a little bit about how it works starting from how you get the mill going Tell us how you'd like us to explain it—like for example the beginning—because we throw the corn up here in the musiega This is called a musiega and this lower lever acts like a mushroom —when empty it rises to stop the mill Right so it's automatic Yes yes it's automatic That's very reassuring to know Well then later the muleygo lowers the corn down here to the gutter And now when we pull it out we'll see how this hits here like this and the corn falls into the grinding stone but I think it'll look better from here yes now when we start it up you'll see it much better When you start it up I'll show you much better then it has two molars— the upper one which is the one that moves It's as big as this drum and then it has a fixed base below it that 's even larger—this one doesn't move The stones are 400 years old Good you can see it here right Yes you can see it from there That's a rock isn't it Yes that's a rock Now look I'm going to start it up To start it just pull this rope wait I'll record it so you can see here's how you do it just pull this rope en down below the channel has already shifted to direct the water toward the rodent yes I can see it here look how it's starting to move There it is the upper molar already shifting yes the one that's moving right and automatically the cornmeal is added here that stone needs to be ground every six months to make it work better If the stone is smooth it performs worse when it's chipped it grinds much better—that detail is just right the thing you mentioned was moving This is what he's doing right now— appreciated so this thread is hitting here yes very well appreciated—I think No not that spiral we have there—this one here This spiral—we just raise or lower the stone Ah with that you adjust the stone's height—yes for the flour's thickness if your flour is coarser make it finer whatever it may be the flour what a delight Rubén yes and then these two are the same then here we have another one called e French mill These stones are flat round smooth this one is slightly concave like this that one is better for grinding flours especially for white flour wheat rye—we only do this here the Caldas region for example this type—we currently have the wheat right there e wheat which is much lighter in color And we cover it to prevent contamination so the flour doesn 't get contaminated Good point So the flour coming out of the mill is whole wheat flour It's the genuine whole wheat flour and what we do is bring it here this is the mill the only electric appliance we have—the mill This is the only electric part everything with water add the flour here I'm going to show you Look take the flour this would be sifting it could be yes sifting here they call it piñeral but this is sifting it What we do is this—we give you something here The flour is falling down here below Once the flour falls down below up here only the bran remains— nothing else—so that's where the bran comes from that's the bran We take it out and it falls right here I imagine you also sell it as bran yes we do sell the bran for livestock for chickens I have horses and I'm saving him we've saved the wheat barley and corn because in the old days what was this done with back then this was done Back when this world was a bit more patriarchal than it is now they'd take two women and set them to work dancing —dancing all day nonstop day after day This is a significant undertaking — they had to stay committed to this it' s just a small step forward and before this could happen because this is intended for industrial production rather than anything else I'll bring them over here—they'll look much better with this and another style this was the piece you'd have when there wasn't industrial stuff and instead you'd have this for the home and made the same movement but in smaller quantity and the arms the hard work had to be they stay like this for many hours Well we've got it right there just in case we need something quick so that's great—I see you've got the bags here What is it Why are you weighing it directly here already No we manually bag it here What we do is grab a bag go bag snap And how do you know just how far to take it The miller's already here You see the weights yourself From there it goes over here ere's the heavy-duty area this is where it gets wait because this spot is really tiny let me see if I can manage ere I think you 're seeing it correctly and here let's see Alright you give gifts you give a quantity they can 't complain that's it we wrap it up pass then bag it en ten and ten ten and ten kilograms individually per kilogram eac Then we have 5 10 and 25 units available—perfect for bakers and large businesses that come to buy from us—it's working out very well Well another thing I wanted to ask you—since you all how long have you been at it and how much did you manage to get See if I'm making myself clear because the question is: since you started here I imagine you didn't have much to do at first you started facing consequences for making us known we've been here for three years and we already had clients some clients left then they came back as clients And more and more large clients are coming to us which is also important often to keep production going—everyone is welcome from the man who brings his corn to be ground to the woman who comes for her kilo Here everyone who comes for 500 kilos is warmly welcomed— that’s what I like Well I think a lot of people after seeing the video hope they can come here and enjoy this experience unless we’re swamped with work We can't always accommodate everyone which is why it's important to book an appointment through our website—we're often swamped every day just handling the one-kilo bag of corn Well then good I want you to show me something behind underneath a certain thing that I really liked what do you think Let's go over there and you'll show me well Ruedi and I are heading over he's going to show me a pretty cool part of this place We've already put on our rubber boots because we're going to step into the water and well the first thing you're going to show us is this for me it's absolutely beautiful See this old chair here—clearly it's been around for quite some time judging by the wood's condition Now what we want to do is restore it First we need to finish up the initial steps some things we have back there restore it put it back the way it was nice leave it looking good and then underneath what we have there It's a small museum we want to create—moments like these are what I wanted to convey look look at this amazing thing for sowing the old plows the wooden ones here they pu On one side they'd stuff figs on the other corn you've seen in my videos abandoned towns and something I haven't shown you yet—that's a shame I had one when I lived there made in Candás a Candás brand Candás is our town something we hadn't mentioned before—look you've got sinks everything you need and even more things scattered around The intention behind it is beneath this beautiful golden structure lies the task he told you about earlier—to create here a kind of museum of everything that was used on the topic related to milling well we're going to dive into the water here o teach you all about the what's it called Ruedi well here's where you have the loop loop right That’s what moves the stone the machine that’s the machine we’re going to dive into the water and show you once we’re there We're already getting in — it's a place where with the sound of the water you 'll hear us very poorly and between us I can't even imagine how you'll hear me but he'll explain to us Ruedi just a bit how this whole system we have here works right well look what you see here Wait the lens has gotten wet This is the groove you see here which I lower when I start the mill using a rope You did this before huh That's right— now the mill is off so it's not turning the roller Because this would lower it all the way down to the roller To turn it the mill would already have done so It would push this forward and start turning the water would strike these blades and that would spin the entire mill is set in place If you can crouch down here and see it—well it's quite tricky—let me see if I can fit it in there— there it's resting on top of that It's a stone right There are two stones They're two cairns And that's been there for over 50 years Over 50 years I'm bringing out the camera because there's a lot of water here we arrived right over there well in this spot right here I know you're going to hear me really poorly but in this one here are the other two operating — the one we saw earlier is the French one and these two are the regular ones that were running I'm going to get as close as possible so you can see them working I hope you were able to see or appreciate how they spun around there because I can't go any further as there's much more depth to it And I'd be hanging around or rather I'd take a bath so well I'll go up with Ruedi upward which will teach us the regodón now to wrap up the video Ruedi will show us what I tried to show you in the footage below didn't come through very well because there was an enormous amount of water it's going to show you what real water looks like because it's like the pivot point the bearing on which the entire mill rests well let's start with the old one Explain it to us— the old man with the French windmill who's been there for over fifty years there are two cisterns and I was told that one had to be for the sea and the other for the river in order for it to work properly the lower one has been there for over fifty years so what this does is This movement the entire shaft below the millstone—the part that causes the stone to turn —is all supported right here The large wooden log you saw descending downward toward the blades is now resting here and this stone below At the bottom moss was placed to keep it from moving ensuring it stayed securely in place—this is so you can see and this is eternal And look at the wear it's developed—after all these years of operation you can clearly see it's still in good condition and could easily continue being used especially with today's standards ey started putting this up saying this is the new one but I'm already seeing too much modernism here it's way too modern and completely useless absolutely no use at all because o with the iron they need to withstand so muc friction in the heart of the 21st century that is we don't have a technology capable of replicating with metals or with how do you say with modern components something that produces this effect that's a little lump no more look how it wears down this is the side that's correct And then there are those who remain—without this without anything only the square remains—just the square—a month two months— and the price we're talking thousands of euros We talk a lot about money which means we need to start looking for coins along the beach and the river even though that’s also forbidden because here as always everything is banned There's nothing else to do well then Ruedi I truly and deeply appreciate you taking the time even though you're my friend Since you're working I know you're busy right now and I truly appreciate you teaching me this and that thousands of people can see it now on YouTube and remain as a memory and as for anyone who wants to come and see you Great keep following me on social media—I'll leave those links around Facebook Instagram and also via phone is the best option and don't forget to visit the website as well as for the topic of whether you'd like to know something more—quotes anything you'd like—so please everyone here go ahead and give it a try He deserves these requests because he is betting on tradition on returning to our roots on not losing something that is currently being lost We're four in Asturias — truly four — and for the second time someone we hold in high regard in this painting a great compatriot a great man who kept this alive for an incredibly long time Well then Ruedi nice to see you and that's it— if you'd like to follow me on social media you 'd really be helping me out a lo me too hoping the channel keeps growing and we can keep enjoying videos like this and I won't go on much longer—I'll leave you with that below you can see all the information see you in the next video