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Old 04-27-2012, 01:50 AM   #1
KeeperOfLowKeys
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Jan 2012
Albuquerque, New Mexico
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Anyone else getting their Sima ready for May Day?
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Old 04-27-2012, 01:06 PM   #2
TheBrewingMedic
 
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Dec 2011
Stanfordville, NY
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Sima sounds good, never tried any myself, the basic recipe for it could definetely be tailored into a mead or melomel. One could be started now for next year, no way it'd be ready for this year

 
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Old 04-27-2012, 02:23 PM   #3
KeeperOfLowKeys
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Jan 2012
Albuquerque, New Mexico
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I actually used 4 cups (~4 pounds) of honey and 2 cups of brown sugar for the fermentables, so I think you'd call it a mead. Also, from everything I've read it's meant to be made right before May Day, to remain traditional. I made mine on Thursday to be drunk on Tuesday - the taste is a bit rougher than an aged mead, but it's still pretty good and refreshing.

 
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Old 04-27-2012, 02:33 PM   #4
CreamyGoodness
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Jul 2011
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Ok, Im officially intrigued...
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 04-27-2012, 02:53 PM   #5
KeeperOfLowKeys
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Jan 2012
Albuquerque, New Mexico
Posts: 7

Quote:
Originally Posted by CreamyGoodness View Post
Ok, Im officially intrigued...
2 Gallons of bottled spring water
~4 pounds of honey (I used something local)
2 cups of brown sugar
10 lemons
yeast
raisins

This recipe is supposed to be traditional, so the sanitizing steps are different. Also, your primary fermentation takes place in the pot you'll mix ingredients in. Finally, this year is my first making it, so I could be wrong. My test batch went well; the picture above is a production run.

Zest the 10 lemons then peel. You want to use the skin and flesh of the lemons, but not the pith. This is the most time-consuming step, so should be done early
Boil 1 gallon of the spring water and thoroughly mix in the honey and brown sugar. Once everything is mixed and boiled, toss in the lemon flesh, lemon zest, and other gallon of spring water and put in an ice-bath to cool to ~90 F.
At this temperature, pitch in the yeast (traditionally bread yeast, but I used a dry wine yeast).
Cover with a lid and let ferment at room temperature for 24-48 hours. I also cover everything with saran wrap to reduce contamination.
After primary fermentation, drop a few raisins and a tablespoon of additional sugar into the bottles and fill them up. Loosely cap them and let ferment another 24 hours.
After 24 hours, the raisins should start floating. This is your sign that things are done. Tightly cap your bottles (make sure they can handle the pressure) and put in your refrigerator. Can be drunk once cool - should last a week or so.

 
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Old 04-27-2012, 03:02 PM   #6
CreamyGoodness
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Thank you for posting this. I am going to have to give this a go! Are you Finnish by nationality?
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See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 04-27-2012, 03:10 PM   #7
KeeperOfLowKeys
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Jan 2012
Albuquerque, New Mexico
Posts: 7

Quote:
Originally Posted by CreamyGoodness View Post
Thank you for posting this. I am going to have to give this a go! Are you Finnish by nationality?
Yeah, one-quarter. My extended family still kept a lot of Finnish food and traditions active, so I thought I'd give this a try.

 
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Old 04-27-2012, 11:21 PM   #8
Onihige
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Oct 2011
Sweden
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Sima, eh? Man, I live right next to Finland and I never tried this. xD

 
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Old 04-28-2012, 11:00 AM   #9
fatbloke
 
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Dec 2006
UK - South Coast.
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There's been a couple of recent threads about Sima over at gotmead as well. I'm also wondering about giving it a try.......
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Old 04-28-2012, 03:22 PM   #10
Johnnyhitch1
 
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Dec 2011
SiX-ThReE-OnE, NY
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interesting how fast it ferments out and ready to drink...on the to do list!

 
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