Sima – Tasty Finnish Lemon Mead
I now have made a trinity of slightly alcoholic drinks. I have recipes for Mexican Tepache, English Ginger Beer and now Finnish Sima. All three are very easy to make and due to their short brewing times they lack a lot of the danger of infection and ruining batches that longer brewed drinks can have.
– Recipe –
1 gallon of Water // 3 Lemons // 400-600g of Brown Sugar // 1/2 a teaspoon of Yeast // a handful of Raisins
- Bring the Water to the boil, while it is heating peel the Zest from the Lemons and then remove all of the Pith (white bits) keep the Zest and dispose of the Pith. Slice the rest of the Lemon thinly.
- Once the Water hits a boil, add the Sugar and dissolve, mix in the Lemon and Pith and then let it cool to just a bit above room temperature before adding the Yeast. Put a lid over it and let sit overnight.
- The next day get several plastic bottles that are as near to sterile as possible and place a tablespoon of Sugar and a couple of Raisins into each one. Strain the Sima into these containers so they are 3/4 full and then squeeze the air out before sealing them with their caps.
- Refrigerate for 2-5 days, making sure you release the gas build up that occurs as a result of fermentation every few hours. It is ready when the Raisins have risen to float near the top at the and the taste is as dry as you like it. The longer you leave it the dryer and stronger it becomes as the Sugar is converted to Alcohol.