Sima Finnish Mead
Discover the traditional flavors of Finland with Sima, a lightly fermented Finnish mead that’s as refreshing as it is unique. This festive, citrus-infused beverage is prepared with a blend of granulated and brown sugar, fresh lemon slices, and a touch of dry yeast, resulting in a subtly sweet and bubbly drink perfect for spring or summer gatherings. The classic addition of raisins signals when the fermentation process is complete, ensuring an authentic preparation every time. With just 20 minutes of active prep time and a few days of fermentation, this homemade Sima recipe is simple, fun, and a great introduction to the world of brewing. Serve it chilled for a sparkling treat that pairs wonderfully with pastries or light fare, and toast to tradition and taste!
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Recipe Information
Ingredients
- 4 liters water
- 250 grams granulated sugar
- 250 grams brown sugar
- 2 whole lemons
- 20 pieces raisins
- 1 teaspoon dry yeast
Instructions
Bring 2 liters of water to a boil in a large pot.
While the water is heating, wash the lemons thoroughly and peel them to remove the outer yellow skin. Take care not to include the bitter white pith. Slice the peeled lemons into thin rounds.
Once the water reaches a boil, stir in the granulated sugar and brown sugar until fully dissolved.
Remove the pot from heat. Add the lemon slices and peels to the sugar-water mixture.
Pour in the remaining 2 liters of cold water to cool the mixture down to lukewarm (around 37°C or 98°F).
In a small bowl, dissolve the dry yeast in a few tablespoons of warm water. Make sure the water is not too hot to avoid killing the yeast.
Once the sugar-water mixture has cooled, stir in the dissolved yeast.
Use a ladle or strainer to transfer the mixture into clean glass bottles or jars, leaving about 5 cm (2 inches) of space at the top of each bottle to allow for fermentation gases.
Add 4-5 raisins to each bottle. These will float to the top once the fermentation is complete.
Seal the bottles loosely to allow gases to escape, or use fermentation locks if available.
Let the bottles sit at room temperature (about 20°C or 68°F) for 1-2 days to ferment. Once the raisins rise to the surface, transfer the bottles to the refrigerator to slow down the fermentation process.
Chill in the refrigerator for at least another 2-3 days before serving. For best results, consume within a week.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 515.0 g | 187% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 501.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
