find it smells sour or like wet hay. Very cool recipe, though. Small batch, quickly fermented beverages are a favorite of mine. I'm currently making some kvass, which is made from dark rye bread. I've been wanting to try Sandor's recipe (I have the book at home -- waiting to have time to make several of the items!). BUT -- I've also had T'ej in Ethiopia a few times. Over there they usually have 3 different styles available when you go to a "T'ej House": -Soft -- Pretty fresh mix, barely any alcohol...more like honey water -Medium -- ~5-6% ABV -- Still sweet -- but getting drier and fizzier -Hard -- ~6% and above ABV (Usually 9% I want to say...but it was a late night for sure! The walk home was long!) For long-term stability -- I'd certainly make sure everything is very very clean and sterilized before bottling or kegging it. (Homebrew! Woo!). Possibly some preservative -- although -- that's one of the first things my local drinking companions would tell me -- "You never get a hangover because there are no sulfites!". So -- it strays from the original fermentation. Love T'ej -- I also have a few recipes for flavored/infused varieties from an Ethiopian Cookbook that I'd be happy to share if you want to try them! (My brewing/wine making has taken a huge back seat of late to the rest of life!) Greg, awesome listing -- much appreciated. I'll edit the post to emphasize that