Tag Page HomeBrewing

Heather Shelton

+Follow

Ethiopian Tej, Homemade Honey Wine

Ethiopian Tej, a traditional Ethiopian honey wine. It’s sweet, slightly fermented and has a unique flavor. Often served in a special vessel called a berele, it’s perfect for sharing. Give it a try if you love unique drinks! 🥂 Sterilize your 1-gallon glass jar and lid in a 225°F oven for 20 minutes. Let them cool before use. Mix three parts water with one part honey in the jar. Stir until it’s a golden amber color. Sprinkle in brewer’s yeast (or skip if you want wild fermentation) and add gesho (either bark or leaves). Stir to fully incorporate. Cover the jar loosely—don’t seal it airtight. Store in a dark, room-temp spot (70–75°F). Watch for bubbles in the first few days. If you skipped yeast, stir after a week. Remove gesho after 10 days. Taste after three weeks. Usually, 28 days is perfect. Strain, chill, and bottle. Serve cold! #EthiopianTej #HomeBrewing #HoneyWine #Food #Cooking

00Share

ThornyTiger

+Follow

Strong Coffee at Home: Moka Pot Brewing Guide

Grind your coffee beans to a fine, table salt-like texture. Freshly ground beans make a big difference in flavor, especially if you go for a dark or espresso roast. Pour hot water into the bottom chamber of your Moka pot, up to the fill line or just below the steam valve. This helps speed up brewing and keeps the grounds from burning. Fill the filter basket with your ground coffee, but don’t tamp it down. Just level it off for a smooth brew. Assemble the pot and set it over medium heat. Watch for that classic gurgling sound—once you hear it, take the pot off the heat to avoid bitterness. Stir the coffee in the top chamber, then pour and enjoy! Add sugar, milk, or hot water to taste. Clean up is easy—just rinse with hot water and let it air dry. Honestly, it’s a budget-friendly way to get rich, espresso-like coffee at home. #MokaPotCoffee #HomeBrewing #CoffeeTips #Food #Cooking

00Share

Heather Shelton

+Follow

Mead Making at Home: Ancient Drink, Modern Fun

Gather your brewing kit: you’ll need a bucket or carboy with an airlock, a hydrometer, a siphon, and bottles with caps or corks. Sanitize everything—contamination ruins mead fast. Mix 1 gallon of water with 3 lbs of clover honey in your fermenter. Don’t add honey to boiling water—just combine after the water cools a bit to keep the honey’s flavor. Add your flavor boosters: fruits, spices, or herbs (like Filipendula for traditional mead). Go easy so you don’t overpower the honey. Check the must’s gravity with a hydrometer, then stir in white wine yeast. Seal with an airlock. Stir twice daily for 2 days, then let it sit for 10 days. Siphon off the clear mead, leaving sediment behind. Let it ferment for at least 4 weeks, racking as needed until clear. Bottle from the bottom up and cap or cork. Age for better flavor—patience pays off! Making mead is easier than you think, and you can tweak the flavors to your liking. Cheers to ancient traditions! #MeadMaking #HomeBrewing #FermentedHoney #Food #Cooking

267Share

Load More