Sima is a traditional Finnish, sweet lemon mead made for Vappu Day. It is served with funnel cakes or sugar doughnuts and is low in alcohol so children can also drink it. Traditionally it is not allowed to ferment until dry, but is bottled during active fermentation and allowed to carbonate, then kept cold to halt the fermentation. It is light, bubbly and full of lemon flavor - a great mead to represent the spring.
Sima – A Finnish sweet, carbonated Mead
3 gallons Water
3 pounds honey (1lb per gallon)
6 Lemons
3/4 tsp dry bread yeast
2 Raisins per bottle
1. Add honey, water, lemon zest and juice to a pot. Bring to a boil and boil 10 minutes.
2. Cool to 75degrees. Put in fermentor and pitch bread yeast. Let ferment 5-7 days.
3. Rack into bottles with 2 raisins per bottle. When raisins float to the top it is ready to drink, usually in 1-2 days. WARNING REFRIGERATE IMMEDIATELY – Mead is still fermenting and if not chilled can explode.
Do you refrigerate before the raisins float or after?
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