Friday, September 30, 2011
Everyone should make this Ethiopian-style honey wine! It's so easy - just mix and let sit/ferment for a few weeks. Then enjoy! This recipe came from Wild Fermentation by Sandor Ellix Katz.
Raspberry T'ej (Mead)
2 cups honey
9 cups water
2 pints raspberries
Mix together honey, water and raspberries. Let sit for 3 to 4 days or until it starts to bubble. Once it is bubbling, strain off raspberries, and transfer to a glass 1 gallon carboy. Cork with rubber stopper and airlock. Leave for 2 to 4 weeks, or until bubbling slows. Bottle. Place in fridge and enjoy.
The carboy and airlock cost me about 10 bucks at the local homebrew store. The mead has a faint aroma of raspberries and quite yummy. It's so easy to make mead that I already have plans to buy another carboy and make some more. Yum yum!
Have you made mead? What's your favorite recipe? Any hints for a newbie?