{"schema":{"type":"ModernMazerRecipe","version":"1.0"},"canonicalUrl":"https://modernmazer.com/recipes/tej-ethiopian-mead","jsonUrl":"https://modernmazer.com/recipes/tej-ethiopian-mead.json","slug":"tej-ethiopian-mead","name":"Tej (Ethiopian Honey Wine)","summary":"A traditional Ethiopian honey wine made with wildflower honey and gesho (buckthorn) twigs. Gesho adds a distinctive bitter, hoppy character that is the defining feature of tej. Targets 10% ABV with a semi-sweet finish. 5-gallon batch.","heroImage":null,"heroImageAlt":"A glass of golden tej beside gesho twigs and a honey jar","author":"Modern Mazer","publishedDate":"2026-09-13","updatedDate":"2026-09-13","testingStatus":"development","evidenceStatus":"editorial","difficulty":"advanced","style":"Tej","tags":["mead","tej","ethiopian","gesho","traditional","cultural","five-gallon"],"targetBatchVolume":5,"targetBatchVolumeUnit":"gallons","grossBatchVolume":5.5,"grossBatchVolumeUnit":"gallons","expectedProductionLoss":0.09,"targetABV":10,"originalGravity":1.075,"finalGravity":1.004,"sweetnessLevel":"semi-sweet","carbonationLevel":"still","ingredients":[{"id":"honey","name":"Wildflower honey","quantity":10,"unit":"lbs","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"water","name":"Filtered water","quantity":4.5,"unit":"gallons","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"gesho","name":"Dried gesho (buckthorn) twigs","quantity":2,"unit":"oz","notes":"Available from Ethiopian grocery stores. Add in secondary. Taste weekly — gesho bitterness extracts slowly.","optional":false,"scalingBehavior":"manual"},{"id":"fermaid-o","name":"Fermaid-O","quantity":10,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"},{"id":"fermaid-k","name":"Fermaid-K","quantity":5,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"}],"yeast":{"name":"Lalvin EC-1118","brand":"Lalvin","quantity":1,"unit":"packets","notes":"Traditional tej uses wild yeast; EC-1118 provides consistent results."},"nutrientSchedule":[{"timing":"Day 0 (pitch)","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"24 hours","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"48 hours","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"1/3 sugar break","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"Day 0 (pitch)","nutrient":"Fermaid-K","quantity":5,"unit":"g","notes":null,"scalingBehavior":"manual"}],"equipment":["6-gallon fermentation vessel","Secondary vessel","Airlock and stopper","Hydrometer","Thermometer","Sanitizer","Muslin bags","Auto-siphon and tubing","Bottles or keg"],"process":[{"step":1,"title":"Sanitize all equipment","description":"Prepare no-rinse sanitizer. Sanitize all vessels and tools.","note":null},{"step":2,"title":"Build honey must","description":"Dissolve honey in 1 gallon of warm water. Cool. Add to fermenter with remaining water to 5.5 gallons.","note":null},{"step":3,"title":"Take OG reading","description":"Record original gravity. Target approximately 1.075.","note":null},{"step":4,"title":"Pitch yeast and nutrients","description":"Pitch EC-1118. Add Day 0 nutrients. Ferment at 65–72°F.","note":null},{"step":5,"title":"Staggered nutrient additions","description":"Follow TOSNA schedule. Degas before each addition.","note":null},{"step":6,"title":"Monitor fermentation","description":"Check gravity every few days. Fermentation typically completes in 3–5 weeks.","note":null},{"step":7,"title":"Add gesho in secondary","description":"Rack. Add dried gesho twigs in a sanitized muslin bag. Taste weekly — gesho bitterness extracts slowly over 1–3 weeks.","note":"Gesho is available from Ethiopian grocery stores. It is the defining ingredient of tej."},{"step":8,"title":"Remove gesho and condition","description":"Remove gesho when desired bitterness is reached. Condition for 2–4 months.","note":null},{"step":9,"title":"Package","description":"Bottle or keg.","note":null}],"fermentationTemperature":"65–72°F (18–22°C)","fermentationTimeline":"3–5 weeks","conditioningTimeline":"2–4 months","packagingInstructions":"Ensure fermentation is fully complete before packaging.","safetyNotes":["Never bottle a mead that has not fully finished fermenting.","Source gesho from reputable Ethiopian grocery stores. Do not substitute with other buckthorn species.","Sanitize all equipment that contacts the must or finished mead."],"scalingNotes":"Honey and water scale linearly. Gesho addition does NOT scale linearly — adjust to taste. Nutrient additions do NOT scale linearly.","version":"1.0.0","changeHistory":[{"version":"1.0.0","date":"2026-09-13","summary":"Initial record. Phase 4C Batch 10.","changedBy":"Modern Mazer"}],"relatedRecipes":["traditional-mead-v1","juniper-mead"],"relatedTutorials":[],"references":[{"title":"TOSNA 3.0 Nutrient Calculator","url":"https://www.meadmakr.com/tosna-calculator/","author":null,"year":null,"notes":null},{"title":"BJCP Mead Style Guidelines — Specialty Mead","url":"https://www.bjcp.org/mead-style-guidelines/","author":null,"year":null,"notes":null}]}