Tej is a honey wine made in Ethiopia and Eritrea, flavored with a shrub called gesho. Tej is floral, herbal, sweet, and effervescent. Lactic acid bacteria give it a slight funk and a bit of a sourness. Our tej recipe borrows from the scientific literature to try to replicate a traditional recipe with “modern” meadmaking practices – primarily: not doing a wild ferment, definitely using yeast nutrient, and bottle-conditioning with a sweetener. We hope you enjoy this simple, no-fuss hydromel session mead as much as we do!
Here’s how we did it: