- Joined
- Apr 6, 2009
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I have a lot of Ethiopian clients. One of them recently found out I brew and brought some of his brew into the shop. It was definitely a mead. He called it Tej. He said he would teach me how to make it, but only if I try to make it without his help first (I think he wants to get a good laugh).
Anyway, I'm up to the challenge, but wanted to ask around if anyone has any tips or thoughts on it. Anyone here made Tej or Berz before? Anyone have a recipe for either?
I've read elsewhere that Gesho is a key ingredient. Any tips on the quality of Gesho and making sure you're getting the good stuff?
I admit, I haven't tried to make a mead before, so plan on only putting half my batch this year into Tej, but thoughts are welcome.
Thanks!
Anyway, I'm up to the challenge, but wanted to ask around if anyone has any tips or thoughts on it. Anyone here made Tej or Berz before? Anyone have a recipe for either?
I've read elsewhere that Gesho is a key ingredient. Any tips on the quality of Gesho and making sure you're getting the good stuff?
I admit, I haven't tried to make a mead before, so plan on only putting half my batch this year into Tej, but thoughts are welcome.
Thanks!