Ingredients for Sima Finnish Mead
- Mineral Water
- 200g Sugar
- Brown Sugar
- 2 Lemons
- Molasses
- 1 Packet (or 1 tsp) Active Dry Yeast (for mead or winemaking)
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How to Make Sima Finnish Mead
- Wash 2 lemons thoroughly and thinly peel them, avoiding as much of the white pith as possible.
- Remove any remaining pith from the lemon peels.
- Slice the lemons into rounds. Place the lemon slices and peels in a large, clean glass or food-grade plastic vessel.
- In a saucepan, heat 1 liter of water to a boil. Pour the boiling water over the lemons, peels, 1kg of honey (or molasses), and 200g of sugar. Stir well to combine.
- Cover the vessel and let the mixture steep for 30-60 minutes.
- Add the remaining 1 liter of cold water to the vessel. Stir gently.
- Once the mixture is lukewarm (around 20-25°C), add 1 packet (or 1 teaspoon) of active dry yeast specifically designed for mead or winemaking.
- Cover the vessel loosely and let it ferment at room temperature (around 18-22°C) for approximately 1-2 days, or until actively bubbling.
- Once fermentation slows, prepare your bottles.
- Add 2-3 raisins and 1 teaspoon of sugar to each clean, sterilized bottle.
- Carefully strain the mead through a fine-mesh sieve or cheesecloth into the prepared bottles.
- Loosely cork the bottles and store them in a cool, dark place (around 10-15°C).
- The Sima is ready when the raisins rise to the surface of the bottles (usually within 2-3 days after bottling).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
255g
Fat
0g
Carbs
22g
