Notes on Fermentation

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Last night was my first fermented adult beverage success. After a long seven weeks of waiting, I experienced the unique taste of T'ej, an Ethiopian honey wine. I used the basic T'ej recipe found in the book Wild Fermentation by Ellix Sandor Katz. Honey, water, and wild yeast (that is naturally drawn to the honey mixture) is all that is needed for this unique beverage. To my surprise, the wine was slightly carbonated and alcoholic. The taste of the honey—a buckwheat honey from southern Wisconsin—was prevalent and sweet. Overall, I am impressed at the simplicity of this home fermentation, and I look forward to experimenting with new recipes for T'ej.

Click here to be directed to the T'ej entry on the Wikipedia page.