I have just heard about an eathiopian honey wine called ten. As a beekeeper I have access to some great honey and I thought I would give this a go I sounds like a cross between mead and beer
Ingredients for 20 liter Tej:
5,4 kilo honey (liquid gold)
50 gram hops (I use granules made of dried flowers of hop, which often can be found in shops that sell products for brewing beer)
3 teaspoons wine yeast (super yeast)
4 teaspoons yeast nutrients
2 cups strong tea
water
Dilute the honey in boiling water. Boil for a little while, stir and remove the foam which forms on the top. Boil the hops in two or three liters of water for a couple of minutes. Mix all in a big bucket and add two cups of tea. Cover with a piece of cloth and let it cool down. Add yeast and yeast nutrients. Now stir two times per day for about 6 days. Then sieve the must through a double cotton cloth. Add boiled water (cooled down) until 20 liters. Keep it in a glass container under a water lock. When the fermentation has almost stopped (s.g. about 1.002) siphon one time. Bottle and keep it for a few month to mature. Often it turns out to be slightly sparkling wine because at the time of bottling there are still some sugars present.
I am going to reduce the recipe down to dj size but sounds interesting
Ingredients for 20 liter Tej:
5,4 kilo honey (liquid gold)
50 gram hops (I use granules made of dried flowers of hop, which often can be found in shops that sell products for brewing beer)
3 teaspoons wine yeast (super yeast)
4 teaspoons yeast nutrients
2 cups strong tea
water
Dilute the honey in boiling water. Boil for a little while, stir and remove the foam which forms on the top. Boil the hops in two or three liters of water for a couple of minutes. Mix all in a big bucket and add two cups of tea. Cover with a piece of cloth and let it cool down. Add yeast and yeast nutrients. Now stir two times per day for about 6 days. Then sieve the must through a double cotton cloth. Add boiled water (cooled down) until 20 liters. Keep it in a glass container under a water lock. When the fermentation has almost stopped (s.g. about 1.002) siphon one time. Bottle and keep it for a few month to mature. Often it turns out to be slightly sparkling wine because at the time of bottling there are still some sugars present.
I am going to reduce the recipe down to dj size but sounds interesting
