Sima - Finnish Mead

From: mersaydees

On May 11, 2008

I love this mead, and it was worth the wait. I halved the recipe, and I discovered that thin-skinned lemons work best, for me at least. I wasn't sure if the "sufficiently large vessel" needed to be non-reactive, so I didn't take chances and used my ceramic crockpot insert. Thanks, NcMysteryShopper! Made for Beverage Tag.

From: Engrossed

On Apr 23, 2007

Oh yeah...this is just FABULOUS! My husband loves mead so I made this for him. It was easy but hard to wait. I made half a recipe but wish I made the whole thing. I had to go buy more stuff to make it again now. I used dark brown molasses sugar and buckwheat honey. I used the glass mineral water bottles and just sat the screw top lids on top without tightening them. My raisins only took a day to rise to the top so we started sampling 1 bottle within a couple of days and let the other one sit 2 weeks. I like it better in the beginning my husband likes the more fermented flavor after sitting longer. At 2-3 weeks it still isn't very intoxicating to us. I would like to try a ginger beer version of this for myself. Thanks for this keeper recipe!

From: Chabear01

On Dec 21, 2006

Made this up for the ZWT beverage challenge, and couldn't wait to taste this easy fragrant beverage to ferment, so tasted it...oh my goodness this is sooo good already. Can't even imagine how great it will be when done. Ohhh my finally updating this, we have enjoyed several cordials of this fine Mead and everyone whom I have shared it with simply raves. But be prepared it does have an intoxicating value, as I did get a buzz drinking it. Thank you for a lovely recipe.

From: Cynna

On Nov 11, 2006

Instead of strips of peel, I used zest and then just peeled the pith off the lemon like I would an orange. Easier for me that way. I followed the rest of the recipe as listed. It's now almost 6 months later and after the long aging process in our refridgerator, we cracked open one of our bottles of mead and it was SPARKLING!! Beautiful flavors, almost like honey-lemon tea, just without the tea. The alcohol content was kickin' and the bubbles were a delighful, nose-tickling plus. We can't wait to break into the second bottle. I'm going to be making this all the time. I would suggest using champagne bottle if you're planning on bottling amd store it in a cool, cool place to keep from creating a glass grenade. The sugars are what create the carbination from a long sit with the yeast in the bottle. Beautiful and an added plus, but take care. Our cork shot out and around the kitchen! Haha! Excellent recipe, Cheryl. I will make this and bottle it for gifts all the time!