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Thanks for the recipes. Any more?

No sh!t. I am referring to pungent smell these new rubber bungs exude in close proximity to mead gold.

Hi Folks, I want to make some Metheglins. I'm interested in trying a tried and tested recipe. Please share the nitty gritty of your recipes, i.e. yeast type, estimated OG and FG, fermentation duration, and aging time. Thank you, gunit00

I bought some on Amazon. They smell like new tires. Not very appetizing.

The original reason to use gesho is two fold, for bittering and for wild yeast present on the sticks. Can you share with me where you found that the amount of gesho used was solely for yeast sourcing? I would be super interested to read up on it, if it is indeed true. I want to know how you...

How much gesho do you use in a given batch?

Thanks Michael, I took a temp reading when I measured the nutmeg mead, it registered 1.100 @ 62F

I see. I find that tannins from the gesho tend to dominate a dry tej. How do manage your pH to optimal levels? I drink my coffee black too, but I am finding that I like my mead on the sweeter side. Cheers to black coffee!

Yes, the slightest bit of marshmallow.

You mean best out of a berele! At 1.005 , your tej is quite dry. Do you leave it there or back sweeten?

Please elucidate on the techniques of proper back sweetening. How much age is needed for the honey to merge smoothly? Master mazer indeed. His Nutmeg mead is balanced by the dominant and interesting nutmeg flavor. Honey is a background player that carries the nutmeg. I have no idea about what...

I knew the final gravity would have folks in disbelief. It is a still mead, so, no CO2 bubbles.

I am all ears. I just want to know how the commercial meaderies pull this off.

It's a quite common sentiment, I have heard mazers say that it is unfavorable because raw honey taste may be too cloying and not subtle enough. I have heard, Moon Light Meadery mention the same thing. For example...

I thought commercial meaderies tended to shy away from backsweetening meads. That was my initial sentiment. I triple checked it.

Hi Folks, I recently bought a delicious mead, Ken Schramms Nutmeg, and I want to clone it. I measured its specific gravity, a whopping 1.10 ! @ 13% ABV, it's surprisingly quite drinkable. I have noticed a lot of meads out there are super high in final gravity. I know this is way above standard...

Just so that I can have an idea of what you considered enjoyable, is there a commercial tej that you like? How long do you leave the gesho in the must? Also, I think one of the major thing boiling gesho does is sterilize.

Really awesome details. Is it a general rule of thumb to aerate until the SG is 1.00? Brundo just removed bulk gesho inchet from there website. :( . The only sell expensive small packets. I am interested to see how boiling the gesho will change the flavor. 0.5 oz of gesho, for a gallon...

Thanks for that incredible post. May the tej God's thank you! I have got few questions: How long do you leave your gesho in the must? How long is your typical tej fermentation? When do you rack into secondary? When do you normally bottle your tej? Do you use an sulfites? Just to confirm...

Unfortunately, like most things related to tej online, it is partial/half baked info. This, http://www.pitt.edu/~kloman/tej.html, is great source for Tej history. I am looking for someone who has made some good Tej and is willing to share their protocol.