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Sima - Traditional Finnish Spring Mead
"Sima (Finnish Honey Lemonade) Water: 5 liters (filtered or distilled preferred) Honey: 300 grams (about 1 cup, mild honey like clover or wildflower is best) Brown sugar: 150 grams (about 3/4 cup, for depth of flavor) Lemon: 2 large (zest and juice) Yeast: 1/4 teaspoon active dry yeast or champagne yeast Raisins: 100 grams (about cup, to indicate fermentation readiness) 1. Prepare the Water: • In a large pot, bring 2 liters of water to a boil. Once boiling, remove from heat. 2. Mix the Honey and Sugar: • Add the honey and brown sugar to the hot water. Stir until completely dissolved to form a syrup. 3. Combine with Remaining Water: O Add the remaining 3 liters of cool water to the pot. This will help cool the mixture down to a yeast-friendly temperature. 4. Add Lemon: O Zest the lemons, then juice them, and add both the zest and juice to the syrup mixture. Stir well to combine. 5. Activate the Yeast: O In a small bowl, dissolve the active dry yeast in a couple of tablespoons of warm (not hot) water. Let it sit for about 5 minutes until it becomes frothy. 6. Combine All Ingredients: O Once the syrup mixture is cool (around room temperature), add the activated yeast. Stir gently to combine. 7. Fermentation Process: • Transfer the mixture to a clean, sanitized fermentation vessel (like a glass carboy or a large jar). O Cover the vessel with a clean cloth secured with a rubber band. This prevents contaminants from entering while allowing gases to escape. 8. Ferment: • Place the fermenting Sima in a warm, dark place for 2-3 days. Check daily for bubbles forming, which indicates fermentation is taking place. 9. Bottle the Sima: • After about 2-3 days, once you see bubbling (the yeast is active), it's time to bottle the Sima. • Use a funnel to carefully pour the Sima into clean, sanitized bottles, leaving about an inch of space at the top. • Add a few raisins to each bottle they will float to the top once the Sima is ready to drink. 10. Final Fermentation: O Seal the bottles tightly with caps or corks. 11. Refrigerate or Store: • Place the bottles in the refrigerator. This will slow down the fermentation and carbonation process. Your Sima is ready to drink after about 1-2 more days in the fridge. Conclusion: This honey-based Sima is delightful, refreshing beverage perfect for any occasion, especially celebrations! Enjoy the natural effervescence and the wonderful flavors of honey and lemon!"
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