Honey wine types Videos

I am currently on day 5 using super yeast on my first batch ever of home brew. It is 1 gallon of honey, 4 gallons of water and a pack of turbo yeast meant for a 5 gallon batch. Day 5 still has a sulfur smell so I have the top off so it can get air and it is helping the smell go away. I did buy a fining agent and not sure weather or not I plan on using it yet. the top half of the carboy is clear while the bottom is still extremely murky. Should I filter it the way it is or mix it up a final time and then filter it into another car boy. Also If I go with the fining agent should I add it now before filtering or after I have filtered into the new carboy? Any info will be very helpful as this is taking place real time. I used the super yeast for a fast return, however with the smell it's looking like it take a month or more before it starts to be appealing. Thanks so much for the video!

Is it healthy for the honey to be cooked in such high temps.If you heat honey above 40-50oC it gets toxic

I would improve this video in two basic respects, traditional methods to get the best Tej drink and to control or prevent the molding problem. For quality, raw honey of a certain season is preferred. (What is good for honey wine may not be as good for other uses of honey, such as for eating.) September Ethiopian honey has a bitterness that makes it ideal for Tej. This only means you need to try a few types of honey in your neck of the woods for the best Tej. Bees gather nectar from the vegetation around them. Second, to prevent molding treat the gesho sticks. Molding begins from the sticks. It is part of nature. But it may spoil the brew or frustrate you. To solve the problem, toast the gesho sticks in the oven, or steam them in pressure cooker long enough to sterilize them. Utensils too require sterilizing, traditionally by a combination of thorough washing of jars and smoking.

Is there an ideal temperature for fermentation? Also, does any particular type of honey (wildflower, clover, etc) produce a more authentic tasting tej?

Can I re-use the Gesho?

This is the second time I have tried this and I thought I followed the recipe exactly. After 5 weeks it was definitely not sweet and had a very strong "bark" taste. It was definitely not drinkable, even by me. Perhaps I put to much of the twigs in. Nonetheless, it does not explain why it was not sweet at all. I used 2 lbs of wildflower honey and topped off with spring water to make a 1 liquid gallon. I used 1/3 lb gesho twigs from a local Ethiopian store. I did not add any store bought yeast but relied on the yeast in the gesho twigs. It tastes nothing like the Tej at the local Ethiopian restaurant. The starting gravity was 1.082. It fermented at a room temperature of about 72 degrees. Sometimes when I stirred it, it splashed a little but I tried to keep the splashing to a minimum for fear of oxidation. I think the twigs were well over a year old but that wouldn't explain the lack of sweetness. What am I doing wrong? Need to add more honey? - Hugely Disappointed and Frustrated James

በመጨረሻ ላይ ያለው ሙዚቃ በጣም ደስ ይላል : እባክዎን ሙሉውን ፖስት አርጉልን: ከምስጋና ጋር

I traveled to Ethiopia this winter and fell in love with tej so I started following this recipe, but after the first week it really didn't look good. There was more than one type of mold, including a few blue, slimy areas. On the author's linked webpage he does mention the potential for the tej to go bad. If it's supposed to get moldy, though, how would you know if it's gone bad?

Thanks I'm going to try this. 

isnt mead an ancestor to beer?

Excellent video. I appreciate your detailed explanation & demonstration. Hope to see more of your mead making video recipes