Welcome to my mead/honey wine page!  

 ከንጹህ ጥሬ ማር የተሰራ ጠጅ 

ማር ጌሾ ውሃ


















The three main ingredients steering the ship of ጠጅ mead making are raw honey, water and gesho (ጌሾ) - a species of buck thorn, the botanic name for rhamnus prinoideone.



Mead - ጠጅ could possibly be the oldest alcoholic beverage in Ethiopian history dating back to the era of Queen Sheba of Ethiopia or longer.


Mead - ጠጅ is still widely consumed in Ethiopia.


The traditional way of brewing Mead - ጠጅ in Ethiopia varies from region to region, but t​he three main ingredients steering the ship of tej making are raw honey, water and gesho (ጌሾ) - a species of buck thorn, the botanic name for rhamnus prinoideone).


Gesho (ጌሾ) is added to the must (water and honey) for preservation and fermentation, relaying only on natural or wild yeast. 


You could ferment Mead - ጠጅ without the help of any commercial yeast, people all over the world have done it and still doing it. But, when the commercial yeast producers have created different kinds of cutting edge yeast strains designed to do many things, you kind of say ‘the heck with the uncertainty of wild yeast’.


They even have stuff to kill the bad yeasts in order for the good yeasts to thrive responsible for converting the sugar to alcohol.


What is more, because of the antibacterial properties of honey, mead making needs fermentation boosters’ in addition to the actual commercial yeast.


You may also infuse your mead with spices, herbs, flowers and dry fruits or fresh fruits. But, you might need to put into consideration the difference in sugar content of the fruits and honey.


Even though, honey and fruits are both sweet; their sugar content is a bit different when it comes to fermentation.


I have also noticed that infusing dried fruits in aged mead compliments the mead complexity more than fresh fruits. 


Personally, I prefer to infuse dry fruits in aged mead and leave the fresh fruits for wine making. Comparatively, the fermentation and aging process are somewhat similar in both mead and wine making with a bit more detail in wine making. 


In order the honey to shine out and thrive by itself and not competing with the fresh fruits, extra steps might need to be taken when brewing Malomel or fresh fruit meads as well.


Infusing mead with flowers, herbs, dry fruits and spices.

The proper washing, sanitizing and drying of all your fermenting and bottling equipment is part of and parcel of home-brewing.

A little mishap; you end up with a batch of spoiled brew, which is no fun at all. 



ጠጅ በብርሌ 


Traditional glassware for serving Ethiopian honey mead

የሚኒሊክ ብርሌ


Ancient glasswares used by royalities of Ethiopia to serve Ethiopian honey wine TEJ (ጠጅ).


One of the glassware is embroidered with pure silver as shown in the picture.


I have been happily brewing ever since I have been betten by the brewing bug.


How happy?


Just happy as the classic, “You don't look your age!” compliment.


The beauty of home-brewing has unleashed my creativity in exploring into different tej flavoring nuance to make something that give such joy to myself and to my guests as well.

Brewing tella is not for the faint-hearted!    













ጠላ መጥመቅ ዋዛ አይደለም!



Ethiopian style cooking - Flaky savory danish braid pastries.

Print Print | Sitemap Recommend this page Recommend this page
Copyright © 2013 Lakech Kebede LLC & Open Windows LLC All Rights Reserved