Tej (or t'ej) is an Ethiopian mead. There are many ways to make this alcoholic drink, but the traditional and simpler one requires only honey and water. If you are short on time, there is also a "quick recipe" which involves the use of honey, water and white wine.
Ingrediants
Traditional Tej
For about 4 liters of drink
- 1 l of honey
- 4 l of water
- 100 g of edible flowers (optional)
Quick Recipe
For about 1 liter of drink
- 500 ml of white wine
- 500 ml of water
- 60 ml of honey
Steps
Method 1 of 2: Traditional Tej
Step 1. Pour 4 liters of water into a large saucepan and bring it to a full boil over high heat
- Let it boil for 1-2 minutes, then remove it from the heat and wait for it to come back to room temperature.
- This step is only necessary if you are using tap water that contains contaminants such as chlorine and limescale. If you decide to rely on distilled water, you can skip this step.
Step 2. Prepare the fresh edible buds
While not essential, you can flavor tej with flowers such as violet, dandelion, and other herbs.
- Collect the herbs and wash them of all traces of soil and contaminants.
- Cut the flowers into coarse pieces and distribute them on the bottom of the clay jug you want to use.
Step 3. Pour a liter of honey into the jug or carboy you have decided to use
You should pour it directly over the flowers you have cut up if you have decided to place them.
- The most suitable honey is raw, unpasteurized honey, although you can safely take the commercial one, if it is the only option available to you.
- The simplest tool to use is a large earthenware jug or demijohn inside which you can prepare large quantities of tej. If necessary, you can also use several smaller jars.
- If you have opted for multiple containers, divide the various ingredients equally.
Step 4. Cover the honey with an equal amount of water
Pour a liter of prepared water (now at room temperature) inside the jug. Stir well to dissolve the honey.
Use a wooden spoon if you want to get good results and not change it during the entire fermentation process. Do not wash the spoon between each step. Good bacteria, useful for fermentation, accumulate in the pores of the wood, help the process and improve the flavor of the drink
Step 5. Add the rest of the water
Pour the remaining three liters of water into the pitcher, stirring.
- The consistency of the mixture should be uniform.
- If you taste the mixture at this stage, it will taste very sweet. However, during the fermentation process, the sweetness will become less intense.
- Make sure there is at least 2.5-5 cm of space on the edge of the container once the water has been added. This extra space allows you to mix the mixture with ease.
Step 6. Let the mixture sit for 3-7 days
Cover the opening of the jug with a clean tea towel or cheesecloth. Place the container in a warm place and let the mead ferment for several days, until a sparkling foam appears on the surface.
- During this stage, mix the mixture two or three times a day.
- The fabric protects the mixture from insects and other pests, but at the same time its porous nature allows yeasts to penetrate and act. Do not cover the jug with an airtight lid.
- In theory, the liquid should ferment at a temperature between 15 ° C and 27 ° C. You can leave the container on a table or kitchen counter out of direct sunlight.
- The exact fermentation time may change, the drink may take longer if the air is rather cold.
Step 7. Filter out any solid residues
Once the first fermentation is done, pour the liquid through a fine mesh sieve and pour it into a glass jug.
- If you don't have a sieve, you can line a funnel with a coffee filter or cheesecloth and pour the tej inside. You just have to retain the herbs, flowers and all solid residues.
- You can also use a siphon to transfer the tej from the pitcher to the carafe.
- Remember to leave as little free space on the edge of the container as possible. During the final stage of fermentation it is best that there is as little oxygen as possible. If necessary, add more honey and water (in a ratio of 1: 4) to refill the jug.
Step 8. Seal the container with an airlock valve
The seal between the valve and the container must be airtight.
- Each model of airlock valve works differently, so it is worth carefully reading the instructions that are included in the package to know how to install it correctly.
- Usually you need to put a special cork or a rubber diaphragm in the opening of the jug and then insert the valve into the hole in the center. Before closing the valve with its cap, fill it with water, brandy or vodka.
Step 9. Let the tej brew until you no longer notice bubbles forming
Return the container to a warm place and wait 2-4 weeks.
- As for the first fermentation, the ideal temperature should be between 15 ° C and 27 ° C.
- The exact time required for the second fermentation may vary. Basically, what you have to do is wait for no more bubbles to form in the airlock valve. When this happens, the yeasts inside the drink can no longer consume the sugar and produce gas.
Step 10. Bottle the final product
Transfer the tej into bottles that you will seal with an airtight or cork stopper.
- The best way to bottle the drink is to use a funnel. You can also rely on a siphon to do the same thing.
- Remember to remove the airlock valve before decanting the tej.
Step 11. Enjoy new or aged tej
You can drink the mead immediately. If you wish, you can keep it at room temperature for several years before enjoying it.
Aging tej allows its natural sweetness to mature, resulting in a drink with a richer and more complex flavor
Method 2 of 2: Quick Recipe
Step 1. Heat the water with the honey
Combine the two ingredients in a saucepan and put them on the stove over low heat.
- Stir the liquid as you heat it. Keep stirring until the honey is completely dissolved and the mixture feels thick and smooth.
- This step takes about 5-10 minutes.
Step 2. Let the mixture cool
Pour it into an airtight glass or plastic container and then place it in the refrigerator to completely reduce the temperature.
Depending on the temperature reached by the mead, this step could take a variable time between 30 minutes and 2 hours. It must be completely cool to the touch before proceeding
Step 3. Mix the mead with the wine
Pour both ingredients into a glass decanter and mix to mix.
- Use a cocktail spoon or long stick to mix.
- Keep working the liquid until you are able to distinguish the ingredients.
- Any medium sweet white wine is fine. Consider Riesling, Soave or Pinot Grigio.
Step 4. Serve the drink cold
Place it in the refrigerator for a while before pouring it into the glasses and enjoy it immediately.
