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Spontaneously fermented Ethiopian honey wine, Tej, is a popular alcoholic beverage in Ethiopia. However, a detailed information which is needed to modernized the production process of this traditional beverage has not yet been conducted. Thus, this paper is aimed to reveal the physicochemical and microbial dynamics occurred during Tej fermentation processes. To address this objective, Tej samples was collected every 48 h from three households located at three different cities of Ethiopia. As fermentation progressed, pH, glucose, and fructose content decreased, whereas, titratable acidity and alcohol content increased. Likewise, antioxidant activity, especially 3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS) assay, increased as the fermentation progressed to final stages. Moreover, the bacterial communities shifted to Lactobacillus dominancy as the fermentation progress to the end …