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Tej anyone?

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aghori

aghori

NewBee
Registered Member
Oct 18, 2004
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I did some fair amount of searching on Tej on this website and also on the internet and could not find a recipe that I could try. The closest I could find was Traditional Ethiopian T'ej
from:
Virginia Davis (Fall 1989 Meadmakers' Journal) in this website.

Has anyone out here made tej with reasonable success? Any recipes?
 
Yes. I brewed a five gallon batch of TEJ last winter with success. For a 5 gallon batch:

about a half pound of gesho sticks
about a gallon of honey (I used clover)
about a half cup of chopped up raisons.
I used champagne yeast. The next time I plan to use steinberg yeast.

Boil the gesho sticks for about 3 to 4 hours. I used irish moss for the last 15 minutes. I also used betonite for clarity. Pour water into your fermenter along with the chopped up raisons. Add honey. After a day of letting the campden tablets do their thing, pitch the yeast. Rack after the first week or so discarding the raisons.

At bottling time, I ended up adding sulfites so that I could add more honey to the bottles to sweeten it up a bit since the result had been too dry.

Give it a try and share your results.
 
A 15 gallon batch of TEJ is fermenting now on my sunporch. As I wrote, a steinberg yeast is being used. It has easily another month or two to go. :D
 
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