How long is ethiopian honey wine good for?

Jaunita Daniel asked a question: How long is ethiopian honey wine good for?
Asked By: Jaunita Daniel
Date created: Thu, Jun 3, 2021 9:02 PM
Date updated: Thu, Jun 30, 2022 4:28 AM


Top best answers to the question «How long is ethiopian honey wine good for»

Generally during the fermentation process, Tej is left for a week or longer in warmer weather, and in cooler climates is generally left for 15 to 20 days.


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(The maker) having taken out the impurities and having slightly heated some Gesho, it goes into the birz whilst hot, and ferments all night. If it be in the highlands it is ready in 8 or 9 days, and if in the plains in 4 or 5 days. Taj, which is filtered and which has been mixed again with honey, will remain good for 20 years.

Place the mixture in a warm area for 2-4 weeks. You`re waiting for the bubbling to stop. Syphon the honey wine into bottles (you can buy them, use your own with a sealer or use Grolsch type bottles with the snap tops). Drink fresh (as is commonly done with T`ej) or age as long as you want; many will age for years.

“I’ve been making tej for 30 years,” she said, standing beside a plastic barrel of fermenting honey wine. “I learned from older people, working for free.

But that does not mean it’s taste will get better as it does with wine. In fact it starts to form silt and goes sour and bad after 3 weeks or 4 weeks. So the craft basically lies in finding when the taste and alcoholic content are to your liking.

After two to three days, fuzz and fur will grow on the gesho which represents the bacteria, stir after a week, in the second week the mixture becomes effervescent and the gesho should be removed. It should be left for three weeks covered and then it can be bottled and enjoyed.

Annual rainfall measures about 650 mm, temperatures average 25 degrees Celsius per year and the region enjoys sandy soils, which are ideal conditions for wine production. Furthermore, due to Ethiopia’s proximity to the equator, it is possible to make two harvests per year.

Tej, or tejj, is an Ethiopian sweet wine, similar to mead, that is typically made from fermented honey and a special kind of hops called gesho. It is traditionally served from a vase-like vessel called a berele. If you can't find tej or mead in your neighborhood, this recipe is a rough approximation. I tried this once at an Ethiopian wedding and it's quite delicious!

The one ingredient that can be difficult to find when making tej is gesho, an ingredient that comes from the buckthorn plant. Your best bet for sourcing gesho is an Ethiopian grocer, or online. The fermentation process takes about 28 days, so give yourself a month to make the wine.

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