Sima - Finnish Mead

"Sima is a sweat mead that is an essential seasonal brew connected with the Finnish Vappu festival. It is usually spiced by adding both the flesh and rind of a lemon. During secondary fermentation 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. Sima is usually accompanied by munkkeja or Tippaleivät (donuts and other pastries). Mead is ready after 2-3 days."
 
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photo by Cynna photo by Cynna
photo by Cynna
photo by Cynna photo by Cynna
photo by Cynna photo by Cynna
photo by Cynna photo by Cynna
photo by Chabear01 photo by Chabear01
Ready In:
48hrs 15mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. the yeast is Saccharomyces Cerevisiae ? please help me. thank you so much!
     
  2. I had great results from this recipe! I added a bit of cinnamon and substituted one of the lemons with a small orange. I used Perrier mineral water because the bottles were nice and I wanted to use them to put the mead in. After they sat for about 2 days, I started moving them to the refrigerator one at a time to be consumed, but I've noticed that the bottles that remained in the cabinet (about 12 days now) are very carbonated. I've started bleeding off some of the pressure for fear that they might explode. The alcohol content seems to be similar to beer or maybe a weaker wine. All in all, amazing recipe, tastes great, and not overly difficult to make. Thanks for sharing!
     
  3. I am making this mead right now for the first time, and at my husbands request added a little bit of cinnamon to the mixture. I do have a question though, the recipe doesn't specify how many bottles to use so I'm not sure how much sugar to add or rasins to put in. I mean would it turn out the same if I used one teaspoon of sugar, and two big bottles, as it would If I divided it up into smaller bottles and used the same amount of sugar? I'm not sure what I should do.
     
  4. I love this mead, and it was worth the wait. I halved the recipe, and I discovered that thin-skinned lemons work best, for me at least. I wasn't sure if the "sufficiently large vessel" needed to be non-reactive, so I didn't take chances and used my ceramic crockpot insert. Thanks, NcMysteryShopper! Made for Beverage Tag.
     
  5. Oh yeah...this is just FABULOUS! My husband loves mead so I made this for him. It was easy but hard to wait. I made half a recipe but wish I made the whole thing. I had to go buy more stuff to make it again now. I used dark brown molasses sugar and buckwheat honey. I used the glass mineral water bottles and just sat the screw top lids on top without tightening them. My raisins only took a day to rise to the top so we started sampling 1 bottle within a couple of days and let the other one sit 2 weeks. I like it better in the beginning my husband likes the more fermented flavor after sitting longer. At 2-3 weeks it still isn't very intoxicating to us. I would like to try a ginger beer version of this for myself. Thanks for this keeper recipe!
     
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RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! 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