questions for sima (finnish) - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > questions for sima (finnish)

Reply
 
Thread Tools
Old 01-29-2009, 09:17 PM   #11
wilbanba
Recipes 
 
Jul 2008
Posts: 81
Liked 1 Times on 1 Posts


i guess there is a dearth of ethnic alcohol recipes in here

every time ive seen it in print its referred to as a mead
whether its bc honey was historically included instead of refined sugar i dont know but it is what it is
Wikipedia considers it a mead too for some reason

now then, all i need to know is how to find out when fermentation has been completed. i already have pressure in the bottles but have to way of telling when ferm is finished (pun) i.e. all the sugars have been exhausted. could i use a hydrometer for this?

theoretically i could use a Brix refractometer but dont want the holiday drinks to get that expensive

thanks for the help everyone!

 
Reply With Quote
Old 01-29-2009, 10:06 PM   #12
Tusch
Recipes 
 
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


Looked up a recipe or two, it sounds... interesting. It isn't actually a mead though, as far as I can see. To be a mead, 1/2 or more of the fermentables must be honey, and it doesn't sound like you have any.

If you are carbonating it, you don't want to know when fermentation is complete, you don't want it to complete at all. You let it ferment for 12 hours or so to get a bit of alcohol (tiny amount) and more so to make sure there is a good yeast colony. You then bottle it, so the yeast can eat up some of the remaining sugars, enough to carbonate it. But at this point, when it is fully carbed, you need to refrigerate it, otherwise you risk overcarbonating it and having exploding bottles.

Basically, this recipe scares me a bit. But to succeed with it, I would bottle it in plastic soda containers, such as 2 liter or 20 oz bottles. Then when they are very firm, put them in a refrigerator. You pretty much need to drink an entire bottle, because there isn't really anyway to recarb it, unless you left it at room temp, but that might create some seriously funky flavors.
__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
Reply With Quote
Old 01-30-2009, 04:11 AM   #13
wilbanba
Recipes 
 
Jul 2008
Posts: 81
Liked 1 Times on 1 Posts


its good stuff
ive made it many times with lemons, some with oranges, limes and lingonberry are next
thanks for all your help its really been useful

 
Reply With Quote
Old 01-30-2009, 05:24 AM   #14
Tusch
Recipes 
 
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


I didn't mean to offend with anything I said, so I hope some of what I said really did help.
__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rye beer w/ Juniper...Like Finnish Sahti? Kitchi Gumee Recipes/Ingredients 8 09-12-2008 12:00 AM
Getting drunk, finnish style... superfluent Drunken Ramblings and Mindless Mumbling 12 06-27-2008 12:23 AM
PID questions beerthirty Brew Stands 12 05-27-2008 12:49 AM
First AG questions Matt Foley All Grain & Partial Mash Brewing 7 04-28-2008 02:04 PM


Forum Jump