This is the recipe I used, and the timeline was dead-on. My friends said the T'ej reminded them of juicy fruit gum. I need to make more.
Gesho and Leaves from: Brundo Spices and Herbs (Brundo.com)
*1 gallon recipe*32 oz of honey* (measure by liquid volume for this recipe)
up to 8 oz of ground gesho leaves (I prefer to use 2 level tbsp per gallon)
4 oz of gesho sticks
96 oz water
Heat the water and add the honey, stir well. Remove from heat. Cool to room temperature, transfer to open top container that will eventually have an airtight lid (and/or airlock...think fermenting bucket). Allow this to stand, lightly covered, at room temperature for at least 24 hours (allows settling of wax/pollen if any).
Take about 6 cups of the honey-water and bring to a boil, adding the leaves (called hopps or kitel) and gesho sticks (called inchet). Break the sticks if necessary to fit in container.
Simmer on LOW for 15 minutes. Let cool and return to container, seal tightly. Stir every 7 days.
Remove the gesho wood/leaves after at least 2 weeks of fermentation. Allow to ferment for 3 more weeks...total ferment time approx 5 weeks. (Can transfer to carboy and apply airlock if so inclined).
When ferment complete, if too dry add a cup of honey and leave over night. If too sweet, add more gesho wood directly into the mixture and let it ferment for a few more days--taste it daily until satisfied. Strain and serve cold.
**I also found out that including the leaves in the fermentation will improve the quality of the t'ej, though I would recommend keeping them in a straining bag or large stainless steel immersion strainer ball. Also, once you have a batch brewed you should keep back about 1/4 cup per gallon for your next batch, it will speed up the fermentation process much like using a slurry for Skeeter Pee. I had NO issue with this wine starting to ferment without the addition of a traditional wine yeast. I found it amazing that it is NORMAL for fuzz to actually develop on the wood during fermentation--that was so strange to me and I had to stop myself from tossing the entire batch. I also kept all bottles in refrigerator.
This website provides a great history, a T'ej making video and another recipe: http://www.pitt.edu/~kloman/tej.html#making