Step 1 : the water, honey, and Gesho Kitel, and let the mixture sit for 3 days at room temperature in a large container.
Step 2 : Take 6 cups from the mixture and transfer into a pot along with the Gesho Entchet, and heat to a boil.
Step 3 : Cook on low heat for 15 min, then remove from heat and let it cool.
Step 4 : Next, pour it back into the original mixture in the large container, seal the container, and let it sit for 2 weeks.
Step 5 : If the mixture is too dry after the 2 weeks, you can add 1 cup of honey and let it sit overnight. And, if the mixture is overly sweet, add more Gesho Entchet and some water and let it ferment.
Step 6 : Use cheesecloth to strain, then serve chilled.