Wednesday, September 19, 2012

honey hooch

Tej (honey wine)


"The production of tej is an art passed as indigenous knowledge across generations over thousands of years." The Peace Bee Farmer

There is an appealing simplicity to the making of this traditional Ethiopian elixir and the use of gesho (sticks from an Ethiopian shrub), as the fermentation agent, makes the process and the taste all the more exotic.
How Do...
(featuring an article by Sally Fallon of the Weston A. Price Foundation) 
 T'chen chen (Cheers)!

1 comment:

  1. Professor Kloman's response...

    1. The longer you ferment, the stronger the wine will be because more sugar converts to alcohol. But eventually, the yeast will die. As long as you see small bubbles rising from the bottom, it's still fermenting. No more bubbles means no more (or very little) fermenation, and then you should bottle it.

    2. Don't seal it tightly. Just use a loose seal. I make mine in a glass jar with a lit that sits on top, but I put a piece of wax paper over the top, then put the lid on it, just to keep little insects out if they try to get in (especially during summer).

    3. No, you can't reuse the gesho. You take it out after a week or two and throw it away.

    Thanks for plugging my book on your site!