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Old 06-06-2010, 06:36 PM   #1
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I'm making the T'ej recipe from Calagione's "Extreme Brewing" book, my first attempt at mead or its cousins. The recipe calls for shredded gesho, but the only gesho I could find is the whole sticks. The recipe calls for 9.6 oz. Since shredded roots would have much more surface area than the whole sticks, should I increase the amount I use? (I have a pound) Is there a reasonable way to shred the sticks or am I better off using them whole? And if I'm using whole sticks, should I boil them for 15 minutes like the recipe says or longer? Thanks!


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Old 06-06-2010, 07:00 PM   #2
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Use a microplane or a cheese grater.


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Old 06-06-2010, 07:27 PM   #3
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How about a vegetable peeler?
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Old 06-06-2010, 09:33 PM   #4
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http://www.pitt.edu/~kloman/tej.html

I'd recommend reading this site. It tells you all about the different kinds of gesho, and how t'ej is made in Ethiopia
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Old 06-06-2010, 09:42 PM   #5
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I've been reading that, but it doesn't give very specific amounts regarding the gesho. It does, however, state that most people prefer the stick (inchet) gesho to leaf/powder. At least I have that going for me. I can't find anything about the benefits of shredding, though...
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Old 06-13-2010, 03:22 AM   #6
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Haven't read the links, but check this site out.


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