So I have started my first batch of Peach Tej. My wife had bought a crate of wonderful peaches and I stole 3 to go into a 3 gallon batch of Tej.
I first cut the peaches so that I could get the pit out and then blended (in a blender) them with a little bit of water to a liquid state. That got poured into my sanitized carboy and capped with an air lock while I bottled the last tej I made (yes the one I made last month and have done nothing with since). I bottled straight from the primary carboy and stuck those bottles straight in the fridge. I did not get a final gravity reading because I was in a rush to get the peach stuff made and get out of the way. (we have a small kitchen and when one person is in it doing something everyone else suddenly has something to do in the kitchen.) I also wanted to use the left over sludge from the first to start the second.
So the liquified Peaches and the previous troob go into the carboy. I then mix the honey with warm water until I can pour it into the carboy. I then top it off with water from the tap, cap that with the airlock again and set it in the basement to let it rock.
Within minutes it was going pretty strong.
This is the part where I go over what many people will say was a mistake. First I did not peal the peaches, this is sometimes considered a mistake because there is a natural yeast on the skin of peaches much like what is on the outside of grapes. most people do not want this yeast to "infect" their batch of carefully prepared must. I personally don't care. I know it will not be a big problem (if at all) because of the full starter I tossed in with the peaches. Also if the peach yeast does change the flavor some then all the better because I would get tired of drinking the same thing over and over (hence why I have yet to duplicate a recipe).
Secondly I did not boil the water. My water goes through a water purifier that uses bleach and a charcoal filter, nothing should have gotten through. I have been drinking this water for almost 4 years now and have yet to get sick from it.
