BernardSmith
Senior Member
I have seen some recipes for a traditional Ethiopian mead called Tej. The wine seems to call for just three ingredients - honey, water and a plant called gesho. Has anyone on this forum tried to make tej? My sense is that those who make it seem to use the wild yeasts that are associated with the gesho stalks. I am planning on making a small quantity without adding any yeast and another batch using wine yeast but if you have made tej did you have any luck just using only the yeasts the gesho introduced?