Sima Finnish Mead Food
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.
Provided by NcMysteryShopper
Categories Beverages
Time P2DT15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 261.2, Fat 0.1, Sodium 14.2, Carbohydrate 67.6, Fiber 0.3, Sugar 63.8, Protein 0.2
SIMA (FINNISH SPRING MEAD)
Steps:
- Gather the ingredients.
- Bring the water to a steady boil.
- In the meantime, use a lemon zester or a potato peeler to remove the outer yellow rind of the lemons in strips. Peel or trim off the bitter inner white rind of the lemons and discard.
- Place the prepared lemon strips in a large glass or plastic (nonmetal and heatproof) container.
- Slice the peeled lemons and place them in the container with the zest, along with the brown sugar and white sugar.
- Once the water boils, pour it into the container with the lemons and sugar. Let it cool to lukewarm, then stir in the yeast.
- Cover and allow to sit at room temperature for 24 hours (and up to 48 hours), or until the surface begins to bubble slightly.
- Strain the liquid into clean glass bottles, quart jars, or plastic containers.
- Add 5 to 6 raisins and 1 teaspoon sugar to each bottle.
- Seal tightly and refrigerate for two to five days, or until the raisins float to the top of the bottles.
- Keep refrigerated and serve cool.
Nutrition Facts : Calories 101 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 21 g, Fat 0 g, ServingSize 4 quarts (about 20 servings), UnsaturatedFat 0 g
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