Cookbook:Quick Finnish Lemon Mead (Sima)

This recipe is quicker than traditional sima, optimized for simplicity and short preparation time, makes it easier to try making sima: the only equipment needed are a 3 litre open container (a saucepan or small bucket perhaps), a 2 litre soda bottle and a funnel. The result is still undoubtably sima.

Making 2 litres at a time is very fast and a good way to practice without fear of losing a large batch to an error. On the first day it takes only about as long as it takes for the water to boil, and on the second day the bottling can be done in five minutes. Making a new small batch every 2–3 days lets you drink fresh sima daily without worrying about it spoiling, and takes hardly any time at all.

Ingredients

 * 250 g brown sugar
 * 1 lemon, juiced
 * Small amount of dry yeast
 * Raisins (optional)

First day

 * 1) Boil 1–2 litres water.
 * 2) While the water is boiling, wash a 3-liter container and squeeze the juice from the lemon into a glass.
 * 3) Set aside 1 litre of hot water for the sima. Rinse the container with the rest to sterilize it.
 * 4) Put sugar and lemon juice into the container.
 * 5) Pour 1 litre hot water onto the sugar and lemon juice and mix until sugar dissolves.
 * 6) Add 1 litre cold water.
 * 7) Add a very small amount of yeast (up to ¼ teaspoon).
 * 8) Let it stand overnight.

Second day

 * 1) Wash a 2 litre soda bottle and rinse it with boiling water.
 * 2) Add 1 teaspoon sugar into the bottle and a few raisins if you want to.
 * 3) Pour the sima into the bottle with a funnel.
 * 4) Leave in a dark place in room temperature for 2 days.
 * 5) Move the bottle into the refrigerator; the sima is ready.