ጠጅ/T'ejj: Try I
I finally made the plunge and purcahsed some ጌሾ, gesho, online. I've been talking for literally years about making ጠጅ, t'ejj, and this week I finally put it together. With some gesho inchet (yes, wood sticks), honey, water, and a tea pitcher, I have this sitting in my kitchen:
In a few weeks, it will -- hopefully -- be delicious Ethiopian wine. Of course, being a newbie to all of this, I had my setbacks. I quickly learned that physical WEIGHT does not equal LIQUID VOLUME. Thus, the 16 ounces of honey I had used did NOT mean that I had 16 liquid ounces of honey -- quite the contrary, I barely had over 10, which is problematic since I needed three times as much water as honey, and had already put in 48 ounces of water. The next day, realising my error, I dumped in another 2/3 cup of honey, with hopes that this won't affect my end product too much.
Things are, otherwise, going to plan -- I already have "fuzziness" going on (quite a bit, actually!), meaning the fermentation is occurring as planned. next Thursday all I need to do is stir and let it set, and won't even have to remove the gesho sticks or strain it for another few weeks. I am pretty stoked to have delicious honey wine to serve with a future Ethiopian meal!
Now if I could just actually figure እንጀራ, injera, out, I'll be set ...