Sometimes you need to do it yourself

[aadroma]

I admit, I love tejj (a nice Ethiopan honey wine), but several of my recent attempts to find good bottled tejj has been a complete pain in my ass, and only one bottle that I've found could even be considered "okay" -- others were esentially white wine with some honey in it, or they were overpowered by a very chemical "sweetness".

So, why not

Comments

[didiseven]

I'd be too paranoid I'd screw up the process, make some methanol, and blind myself like a moonshine hillbilly. Use caution!

[aadroma]

Hehehehe, yeah, the instructions LOOK simple enough but ... come now, this is ME we're talking about, who's managed to screw things up in ways no one dreamed humanly possible. ^^;;;;

[joshualore]

Both dandelion and rose hip wine are easy and good recipes for beginners as well.

I have a mead recipe too.

[joshualore]

So long as you keep things in a cool dark place when needed, you should be fine. That is normally how it is recommended for any kind of wine when making it individually at home.

And your first batch will always be the hardest. You should start off with two one gallon batches.

[sctmpls]

Sounds simple enough. Except for getting the main ingredient that is. I would start out with making two batches kept in different locations for fermentation to figure out which works best.

THE PROBLEM IS....

[darkphuque]

I have had REAL Tej both in this country and in Ethiopia and the bottled stuff is a mere shadow of the homemade stuff. There is an herb that seems totally unavailable in the USA that gives the Tej the "dryness" it needs. Its called Gesho

Re: THE PROBLEM IS....

[aadroma]

Well won't this work since these are the Gesho sticks necessary to make the tejj?

I agree about "homemade stuff" being so much better than the bottled crap. ^o^

Re: THE PROBLEM IS....

[darkphuque]

YIKES