minimum possible addition of fresh honey-water. Cap the jar with an airlock (again available at such a wine store). Place the mixture in a warm area for 2-4 weeks.  You`re waiting for the bubbling to stop. Syphon the honey wine into bottles (you can buy them, use your own with a sealer or use Grolsch type bottles with the snap tops).  Drink fresh (as is commonly done with T`ej) or age as long as you want; many will age for years. I tasted it as I stirred it over days.  For the first few days the mixture was awfully sweet.  As the ferment began to take hold I could taste the brew starting to ground itself and really liked the taste by the end of the 6 days I let it mature.  It`s flavor will develop over time in the bottles as well and I`ll try to keep a bottle or two to the side to see what happens. Have you made or drank T`ej before?  What did you think of it?  What do you do differently? Comments If you're going to drink it immediately it might not be an issue, but if you're looking for long-term aging you might want to make sure to sterilize everything that comes into contact with the T'ej. Wild yeasts and bacteria can be unpredictable and while it's possible nothing bad may happen, I doubt you'd want to deal with a bottle of exploding honey wine or pop open a bottle months later to