Simafinnishmead Recipes

SIMA - FINNISH MEAD

Steps:

• Wash the lemons and peel them thinly. Remove the pith. Slice the lemons and place them with the peel and sugar in a sufficiently large vessel.
• Bring half of the water to the boil and pour it over the lemons, peel, honey or molasses and sugar. Stir and leave to stand covered for a while. Add the rest of the water cold. When the liquid is lukewarm add the yeast.
• Keep the mead at room temperature until it starts to ferment, i.e. about one day. Put a couple of raisins and 1 tsp of sugar into clean bottles, and strain the mead into the bottles. Loosely cork the bottles and store them in a cool place. The mead is ready when the raisins rise to the surface.

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.

FIZZY FERMENTED FRUIT COOLERS (FINNISH SIMA)

Steps:

• Combine 2 gallons water, sugar, cranberry sauce, limes, mulberries, lemon juice, dates, 1/3 cup raisins, and ground ginger in a large pot over high heat. Heat mixture until boiling, stirring frequently to prevent sticking, 20 to 30 minutes.
• Boil a kettle of water and use it to rinse the rim and inside of a 5-gallon food-safe container or bucket. Rinse a second time.
• Pour the hot sugar-fruit mixture into the sterilized container. Top off with boiling water to 1 or 2 inches below the rim. Cover the container with a clean thin plastic sheet and secure with a large rubber band. Place in a draft-free area until cool, 4 to 5 hours.
• Combine 1/2 cup water and 10 raisins in a small pot over medium heat. Bring to a boil. Remove from heat, cover tightly, and let cool to room temperature, about 30 minutes. Stir in brewers' yeast. Cover sima tightly and let sit until mixture is a bit foamy, 6 to 12 hours.
• Sterilize a spoon with boiling water. Stir the hydrated yeast mixture and pour it into the sugar-fruit mixture in the 5-gallon container. Stir; there should be some bubbles and foam.
• Cover the 5-gallon container again with the plastic sheet and secure with the rubber band. Add a layer of newspaper and a board or piece of plywood on top; this will keep out air while allowing carbon dioxide to escape.
• Allow the sima to ferment for 2 days to 3 weeks, depending on the amount of fermentation and alcohol content you desire.
• Sterilize 10 plastic 1.5-liter soda bottles and caps with a 2% bleach solution. Rinse bottles well and allow to air dry.
• Fill the bottles with sima and cap them. Let the bottles sit at room temperature until hardened; store in the refrigerator 8 hours to overnight or until serving.