Sima Finnish Spring Mead Recipes

SIMA (FINNISH SPRING MEAD)

Steps:

• Bring the water to a steady boil.
• Meanwhile, use a zester or vegetable peeler to remove the yellow outer rind from the lemons and place in a large non-metal, heatproof container.
• Peel, or trim, off the white rind and discard.
• Slice the lemons and place in the container with the zest. Add the brown sugar and white sugar.
• When the water boils, add it to the container with the lemons and sugar.
• Let it cool to lukewarm, then stir in the yeast.
• Cover and allow to sit out at room temperature for 24-48 hours, or until surface begins to bubble slightly.
• Strain the liquid into clean containers about 1 quart in size. Add 5-6 raisins and 1 tsp sugar to each container. Seal tightly and refrigerate 2-5 days, or until raisins float to the surface.
• Keep refrigerated and serve cool.

SIMA (FINNISH SPRING MEAD)

Steps:

• Gather the ingredients.
• Bring the water to a steady boil.
• In the meantime, use a lemon zester or a potato peeler to remove the outer yellow rind of the lemons in strips. Peel or trim off the bitter inner white rind of the lemons and discard.
• Place the prepared lemon strips in a large glass or plastic (nonmetal and heatproof) container.
• Slice the peeled lemons and place them in the container with the zest, along with the brown sugar and white sugar.
• Once the water boils, pour it into the container with the lemons and sugar. Let it cool to lukewarm, then stir in the yeast.
• Cover and allow to sit at room temperature for 24 hours (and up to 48 hours), or until the surface begins to bubble slightly.
• Strain the liquid into clean glass bottles, quart jars, or plastic containers.
• Add 5 to 6 raisins and 1 teaspoon sugar to each bottle.
• Seal tightly and refrigerate for two to five days, or until the raisins float to the top of the bottles.
• Keep refrigerated and serve cool.