We have so much honey, and a lot of it crystallised, so we decided to try Sandor Katz┬áT’ej (Ethiopian style honey wine) as described in his book ‘Wild Fermentation’. It is delicious, and so very easy to make! It has helped put the crystallised honey to good use- we just warmed it enough to liquify before mixing with the water.

Naturally fermented mead (T'ej)

Naturally fermented mead (T’ej)