Sima - Finnish Mead

wtorek, 4 lutego 2014

Sima - Finnish Mead

Time: 48 hrs 15 mins


  • 1 gallon mineral water
  • 1 quart mineral water
  • 12 ounces sugar
  • 12 ounces brown sugar
  • 2 lemons
  • 1/2 cup molasses or 1/2 cup honey
  • 1/4 teaspoon yeast


  • 1 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.
  • 2 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.
  • 3 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.

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