Steps
- 1.
Tej Degue (Ethiopian Highlands): Base for ceremonial honey-wheat porridge
- 2.
Mareq Tej (Addis Ababa): Cocktail base with citrus and spices
- 3.
Tella Blend (Tigray Region): Mixed fermentation with sorghum malt
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Tej Degue (Ethiopian Highlands): Base for ceremonial honey-wheat porridge
Mareq Tej (Addis Ababa): Cocktail base with citrus and spices
Tella Blend (Tigray Region): Mixed fermentation with sorghum malt
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Excessive acetic acid production
Cause: Oxygen exposure during fermentation
Fix: Maintain anaerobic conditions with wax seal
Stuck fermentation
Cause: Low nutrient availability
Fix: Add gesho (Rhamnus prinoides) twigs as nutrient source