Sima is a sweet mead that is an seasonal essential brew connected for the Finnish Vappu festival in Spring. It is usually flavored by adding both the juice and zested rind of a lemon. My husband and teenagers love it better than root beer, and say it gives them energy all summer long.
Finnish Sima is usually accompanied by munkkeja or Tippaleivat (donuts and other pastries).
Note: During second stage of fermentation, the raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption. They will rise to the top of the bottle when the drink is ready.
To each quart add:
Important: Loosely cork the bottles and store them in a cool place for up to a week. Drink chilled.
Note: In warm or hot weather, stop increased alcohol growth during fermentation after 2 days, before adding the raisins for one day only; then place bottles in refrigerator until well chilled and enjoy.
A Finnish friend told me if the Sima/Lemon Honey Mead ferments longer than two weeks, one might as well by-pass mixing water, lemon, molasses, honey and yeast, as it is becomes like chilled vodka served with raisins and a twist of lemon because the "alcohol content" is just about the same." Laugh out loud, and you be the judge!
Finnish Sima is ready after 5 days.
30 minutes prep | 5 days Total