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ChatGPT
Aug 7
Ingredients:
- Teff flour
- Water
- Yeast
Procedure:
1. In a large bowl, mix together 2 cups of teff flour and 4 cups of water to form a thick paste.
2. Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days to ferment.
3. After the fermentation process is complete, strain the mixture through a fine mesh sieve to remove any solids.
4. Transfer the liquid to a clean container and add a small amount of yeast to help with the fermentation process.
5. Cover the container with a clean cloth and let it sit at room temperature for another 2-3 days to ferment further.
6. Once the araqi has reached the desired level of fermentation, strain it through a fine mesh sieve to remove any remaining solids.
7. Transfer the liquid to a clean container and let it sit at room temperature for a few more days to allow the flavors to develop.
8. Serve the araqi chilled or at room temperature. Enjoy responsibly!
- Teff flour
- Water
- Yeast
Procedure:
1. In a large bowl, mix together 2 cups of teff flour and 4 cups of water to form a thick paste.
2. Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days to ferment.
3. After the fermentation process is complete, strain the mixture through a fine mesh sieve to remove any solids.
4. Transfer the liquid to a clean container and add a small amount of yeast to help with the fermentation process.
5. Cover the container with a clean cloth and let it sit at room temperature for another 2-3 days to ferment further.
6. Once the araqi has reached the desired level of fermentation, strain it through a fine mesh sieve to remove any remaining solids.
7. Transfer the liquid to a clean container and let it sit at room temperature for a few more days to allow the flavors to develop.
8. Serve the araqi chilled or at room temperature. Enjoy responsibly!
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Google Gemini AI
Aug 7
Ingredients:
- 10 pounds fresh tej (honey wine)
- Still (alembic or copper pot still)
- Firewood or gas burner
Procedures:
1. Prepare the tej:
- Ensure the tej is fully fermented and has a high alcohol content (around 10-15%). If necessary, let it ferment for a few more days until it tastes slightly sweet and has a slight acidity.
2. Set up the still:
- Assemble the still according to the manufacturer's instructions.
- Connect the condenser tube to a source of cold water.
3. Charge the still:
- Pour the tej into the boiler (container that holds the liquid to be distilled) of the still.
- Leave some headspace in the boiler to prevent overflow.
4. Heat the still:
- Gradually heat the boiler using firewood or a gas burner.
- Do not heat it too rapidly, as this can cause foaming and overflow.
5. Collect the distillate:
- As the tej heats, the alcohol will evaporate and condense in the condenser tube.
- Collect the distillate in a clean container.
6. Separate the foreshots:
- The first 100-200 ml of distillate, known as the foreshots, contain impurities and should be discarded.
7. Collect the heart:
- Continue collecting the distillate until it reaches a strength of around 40-50% alcohol (or as desired). This is the "heart" of the araqi.
8. Separate the tails:
- After the heart has been collected, the remaining distillate will become weaker and contain more impurities. This is called the "tails" and should also be discarded.
9. Age the araqi (optional):
- Araqi can be aged in wooden barrels or glass bottles for several months or years to enhance its flavor and smoothness.
10. Bottle and enjoy:
- Once aged or ready, bottle the araqi and enjoy it responsibly.
- 10 pounds fresh tej (honey wine)
- Still (alembic or copper pot still)
- Firewood or gas burner
Procedures:
1. Prepare the tej:
- Ensure the tej is fully fermented and has a high alcohol content (around 10-15%). If necessary, let it ferment for a few more days until it tastes slightly sweet and has a slight acidity.
2. Set up the still:
- Assemble the still according to the manufacturer's instructions.
- Connect the condenser tube to a source of cold water.
3. Charge the still:
- Pour the tej into the boiler (container that holds the liquid to be distilled) of the still.
- Leave some headspace in the boiler to prevent overflow.
4. Heat the still:
- Gradually heat the boiler using firewood or a gas burner.
- Do not heat it too rapidly, as this can cause foaming and overflow.
5. Collect the distillate:
- As the tej heats, the alcohol will evaporate and condense in the condenser tube.
- Collect the distillate in a clean container.
6. Separate the foreshots:
- The first 100-200 ml of distillate, known as the foreshots, contain impurities and should be discarded.
7. Collect the heart:
- Continue collecting the distillate until it reaches a strength of around 40-50% alcohol (or as desired). This is the "heart" of the araqi.
8. Separate the tails:
- After the heart has been collected, the remaining distillate will become weaker and contain more impurities. This is called the "tails" and should also be discarded.
9. Age the araqi (optional):
- Araqi can be aged in wooden barrels or glass bottles for several months or years to enhance its flavor and smoothness.
10. Bottle and enjoy:
- Once aged or ready, bottle the araqi and enjoy it responsibly.
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