📝 About This Recipe
Tej is the legendary honey wine of Ethiopia, a vibrant, sunset-hued beverage that has been the centerpiece of celebrations for centuries. It balances the floral sweetness of raw honey with the distinct, earthy bitterness of Gesho (Rhamnus prinoides), creating a complex profile that is simultaneously refreshing and potent. Crafting this ancient ferment at home connects you to a rich cultural heritage, offering a taste of the effervescent, botanical elixir that is as much a craft as it is a tradition.
🥗 Ingredients
The Honey Base
- 4 cups Raw, Unfiltered Honey (High quality, preferably orange blossom or wildflower for depth)
- 12 cups Spring Water (Chlorine-free water is essential for healthy fermentation)
The Bittering Agent (Gesho)
- 2 cups Gesho Entchet (Dried woody stems of the Ethiopian hops plant)
- 1/2 cup Gesho Kitel (Dried leaves of the Gesho plant, usually powdered)
Fermentation & Flavor Enhancers
- 1 packet Champagne Yeast (Optional; traditional Tej relies on wild yeast, but this ensures consistency)
- 2 inch piece Fresh Ginger (Smashed; adds a subtle spicy undertone)
- 2 pieces Cinnamon Sticks (Optional for a warmer flavor profile)
- 1 strip Lemon Zest (Helps balance the sugar with a hint of acidity)
Sanitization
- 1 tablespoon Star San or Food-grade Sanitizer (To ensure all equipment is sterile)
👨🍳 Instructions
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1
Begin by thoroughly sanitizing a 1-gallon glass carboy or a large ceramic crock, along with all spoons and measuring cups, to prevent unwanted bacterial growth.
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2
In a large pot, combine 4 cups of raw honey with 4 cups of slightly warmed spring water. Stir gently until the honey is completely dissolved into a syrup.
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3
Pour the honey-water mixture into your fermentation vessel and add the remaining 8 cups of cool spring water, leaving about 3-4 inches of headspace at the top.
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4
Prepare the Gesho Entchet (stems) by rinsing them quickly in cool water to remove dust, then add them directly into the vessel.
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5
Add the smashed ginger, cinnamon sticks, and lemon zest to the mixture to begin infusing the base.
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6
If using commercial yeast, rehydrate it in 1/4 cup of lukewarm water for 10 minutes until foamy, then pour it into the vessel. If going traditional, cover with a cheesecloth and let wild yeasts take hold.
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7
Seal the vessel with an airlock filled with water. Place the vessel in a dark, cool corner (65-75°F) for the first stage of fermentation.
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8
After 3-5 days, you should see active bubbling. At this point, carefully stir in the Gesho Kitel (powdered leaves) to introduce the characteristic bitterness.
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9
Let the Tej ferment for another 10-14 days. Taste a small sample using a sanitized straw; it should be losing its cloying sweetness and developing a dry, tangy finish.
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10
Once the desired flavor profile is reached (usually around day 15-20), strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean container to remove the wood and sediment.
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11
Return the strained liquid to a clean carboy or glass bottles. If you prefer a clearer Tej, let it sit for another week to allow more sediment to fall to the bottom (racking).
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12
Bottle the finished Tej in swing-top glass bottles. Store in the refrigerator to slow down the fermentation and serve chilled.
💡 Chef's Tips
Always use raw, unpasteurized honey for the best flavor and natural yeast content. Sanitization is the most important step; any stray bacteria can turn your honey wine into vinegar. If the Tej is too bitter, you can 'back-sweeten' it by adding a tablespoon of honey before serving. The longer Tej sits, the higher the alcohol content will become, usually ranging from 7% to 11%. Watch for 'explosive' fermentation; ensure your airlock is always clean and clear of debris.
🍽️ Serving Suggestions
Serve in a 'Berele', the traditional Ethiopian bulb-shaped glass flask. Pair with spicy Doro Wat (chicken stew) to cut through the heat with sweetness. Excellent alongside Kitfo (minced raw beef) for a truly authentic feast. Serve as a digestive after a heavy meal of Injera and various vegetarian 'Wats'. Enjoy chilled on a warm afternoon as a refreshing alternative to cider or white wine.