How to Make Honey Wine (T`ej) Yesterday we discussed the differences and similarities between honey wine and mead -- today we`ll share the process of making a simple honey wine in based loosely on the style of Ethiopian T`ej.  Ours is currently in process so I can`t comment on the final flavor yet but am pleased with how the flavor changed in the initial days.  We`ll be dipping into our stock before the New Year -- and if you act fast, you can too! These instructions are based on the recipe presented in Wild Fermentation by Sandor Katz.  Sandor (also known as `Sandorkraut`) is an amazing ambassador of fermentation and his book, website and forums are amazing resources any that those interested in fermenting  would appreciate.  The recipe is based on a bunch of further reading on T`ej and Mead that produced yesterdays article. My research showed me that the term Tj is almost as generic as the words wine or beer .  There are many varieties across Ethiopia and other places where it`s made.  It`s base ingredients are always water and honey.  Gesho (a bittering agent) is added by many (with hops replacing it where Gesho can`t be found).  The third most common variation adds fruit; from there it`s a free-for-all of variations. We`ve decided to make a straight-up honey wine -- I suspect with time we`ll evolve the recipe and variations and hoping by next summer to do several small-batch versions with seasonal fruit. To make T`ej it`s