I have just made a batch using this recipe, and may have either used too much honey or not enough water, as it's VERY sweet. Do you have suggestions? Thank you in advance.
I'm making mine in a container with a narrow neck and it's filled up into the neck so there are only like 4 pieces of gesho that get any air. Those bits have the fuzzy stuff on it, but anything that's completely submerged doesn't have anything growing on it. Is that going to be an issue? is any of the gesho that has no fuzz on it just essentially useless or is it still forming the bacteria just not sticking to the gesho when it's submerged?
My gesho arrived, kitel and inchet....have my first gallon batch underway, using the recipe at brundo.com which uses kitel + inchet. Will say, the batch is dark green due to the addition of the kitel, cannot wait to see how it clears. Thanks!
Any idea where you can buy inchet and kitel by mail order in the US? So far I have only identified brundo.com in CA, but the leaves are on backorder. Thank you.
Good job. The way I know it the gesho they use in ethiopia is mostly the leaf . I am amazed you were able to make tej using only gesho branches(stem).
this great video i would like thank you million times great video again i learn alot about tej wine
shatoctgabey7 6 days ago
@0:57 the guy has a mouth like a sewer!! lol
atourdeforce 2 months ago
I have just made a batch using this recipe, and may have either used too much honey or not enough water, as it's VERY sweet. Do you have suggestions? Thank you in advance.
Yosikuma 3 months ago
@Yosikuma: Your recipe might have failed to ferment. Try adding yeast nutrient or energizer.
lookin4space 2 months ago
Thanks for this video, it is the simplest recipe for Tej that I have seen! I just started my first batch today, wish me luck :)
iluvsunshinebff 5 months ago
I'm making mine in a container with a narrow neck and it's filled up into the neck so there are only like 4 pieces of gesho that get any air. Those bits have the fuzzy stuff on it, but anything that's completely submerged doesn't have anything growing on it. Is that going to be an issue? is any of the gesho that has no fuzz on it just essentially useless or is it still forming the bacteria just not sticking to the gesho when it's submerged?
pringletot 7 months ago
you typed your link wrong! it's pitt.edu/~kloman/tej.html
icactus27 10 months ago
My gesho arrived, kitel and inchet....have my first gallon batch underway, using the recipe at brundo.com which uses kitel + inchet. Will say, the batch is dark green due to the addition of the kitel, cannot wait to see how it clears. Thanks!
TheInsomniaGirl 11 months ago
Any idea where you can buy inchet and kitel by mail order in the US? So far I have only identified brundo.com in CA, but the leaves are on backorder. Thank you.
TheInsomniaGirl 11 months ago
What a great video!! The music is perfect, reminds me of a boat ride across Lake Tana in Bahar Dar during my last visit to Ethiopia.
I am going to try making Tej starting this weekend and will let you know how it goes
Thanks for sharing this!
myrealspice 1 year ago
is really how you make tej? i ask cause i just prepped some and i dont really feel like dying in 5 weeks haha
luki901000 1 year ago
Good job. The way I know it the gesho they use in ethiopia is mostly the leaf . I am amazed you were able to make tej using only gesho branches(stem).
Thanks for the video.
tesfalidett 2 years ago
Great video, I hope you will invite us for Berele Tej :)
selam4ethiopia 2 years ago