Sima - Traditional Finnish Spring Mead
Sima - Traditional Finnish Spring Mead
ingredients
- Water: 1.3 gallons (filtered or distilled preferred)
- Honey: 10.6 ounces (about 1 cup, mild honey such as clover)
- Brown sugar: 5.3 ounces (about 3/4 cup, for added depth)
- Lemon: 2 large (zest and juice)
- Yeast: 1/4 teaspoon active dry yeast or champagne yeast
- Raisins: 3.5 ounces (about 1 cup, to signal fermentation readiness)
steps
- 1.
Prepare the Water: In a large pot, bring 0.5 gallons of water to a boil. Remove from heat once boiling.
- 2.
Mix the Honey and Sugar: Stir in the honey and brown sugar into the hot water until fully dissolved, creating a syrup.
- 3.
Combine with Remaining Water: Add 0.8 gallons of cool water to the syrup to cool the mixture down.
- 4.
Add Lemon: Zest and juice the lemons, then incorporate both into the syrup mixture, stirring well.
- 5.
Activate the Yeast: In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes until frothy.
- 6.
Combine All Ingredients: Ensure the syrup mixture is cool, then mix in the activated yeast gently.
- 7.
Fermentation Process: Transfer to a clean fermentation vessel, covering it with a cloth secured with a rubber band.
- 8.
Ferment: Store in a warm, dark spot for 2-3 days; check daily for bubbling signs.
- 9.
Bottle the Sima: Once bubbles appear, pour into clean bottles leaving some space at the top and adding raisins.
- 10.
Final Fermentation: Seal bottles tightly and refrigerate. Let sit for 1-2 more days before serving.
