Cookbook talk:Traditional Finnish Lemon Mead (Sima)

These seem contradictory:

- Wash the citrons well and peel them into the container you will making your mead in. - Add a very small piece of yeast and slice the citrons into the mix, carefully removing the white part.

The white part (pith) of citrus fruit is bitter tasting.

Do the instructions mean that the zest (outer colored peel) be separately removed from the pith and put into the fermentation container?

If so, should the white pith be removed from the pulp of the fruit before slicing and placing the pulp into the container?

yes, they should be separated and the pith is discarded, not included in the drink