I am making t'ej, a traditional Ethiopian honey wine, into which you add the leaves and stems of plant called gesho to add some bitterness to the mead. It's not a true hop but everyone refers to gesho as "hops". I am making only a gallon and it uses about 4 oz of the leaves (kitel) and 4 oz of the stem (enchet). They are sold separately. Mine is about 3 weeks into fermentation