Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Sima
Reply
 
Thread Tools
Old 04-27-2012, 01:50 AM   #1
KeeperOfLowKeys
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Albuquerque, New Mexico
Posts: 7
Default Sima

Anyone else getting their Sima ready for May Day?
Click image for larger version

Name:	CIMG2753.jpg
Views:	412
Size:	67.3 KB
ID:	59024  
KeeperOfLowKeys is offline
 
Reply With Quote
Old 04-27-2012, 01:06 PM   #2
TheBrewingMedic
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheBrewingMedic's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Stanfordville, NY
Posts: 650
Liked 26 Times on 26 Posts
Likes Given: 5

Default

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
TheBrewingMedic is offline
 
Reply With Quote
Old 04-27-2012, 02:23 PM   #3
KeeperOfLowKeys
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Albuquerque, New Mexico
Posts: 7
Default

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.
KeeperOfLowKeys is offline
 
Reply With Quote
Old 04-27-2012, 02:33 PM   #4
CreamyGoodness
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 7,070
Liked 1888 Times on 1287 Posts
Likes Given: 3357

Default

Ok, Im officially intrigued...
__________________
Billy Blanks bathwater energy drinks,
I'd spend money on that. All the real emcees lipsynch.
I talk about stuff that never happened to me;
the public demands it so I'm tellin' it accurately.
God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
throw my body in the Buick, tune the radio to classic rock. ~Grand Buffet



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

CreamyGoodness is offline
 
Reply With Quote
Old 04-27-2012, 02:53 PM   #5
KeeperOfLowKeys
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Albuquerque, New Mexico
Posts: 7
Default

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.
KeeperOfLowKeys is offline
 
Reply With Quote
Old 04-27-2012, 03:02 PM   #6
CreamyGoodness
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 7,070
Liked 1888 Times on 1287 Posts
Likes Given: 3357

Default

Thank you for posting this. I am going to have to give this a go! Are you Finnish by nationality?
__________________
Billy Blanks bathwater energy drinks,
I'd spend money on that. All the real emcees lipsynch.
I talk about stuff that never happened to me;
the public demands it so I'm tellin' it accurately.
God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
throw my body in the Buick, tune the radio to classic rock. ~Grand Buffet



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

CreamyGoodness is offline
 
Reply With Quote
Old 04-27-2012, 03:10 PM   #7
KeeperOfLowKeys
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Albuquerque, New Mexico
Posts: 7
Default

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.
KeeperOfLowKeys is offline
 
Reply With Quote
Old 04-27-2012, 11:21 PM   #8
Onihige
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Sweden
Posts: 257
Liked 31 Times on 24 Posts
Likes Given: 29

Default

Sima, eh? Man, I live right next to Finland and I never tried this. xD
Onihige is offline
 
Reply With Quote
Old 04-28-2012, 11:00 AM   #9
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,695
Liked 181 Times on 166 Posts
Likes Given: 30

Default

There's been a couple of recent threads about Sima over at gotmead as well. I'm also wondering about giving it a try.......
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!
fatbloke is offline
 
Reply With Quote
Old 04-28-2012, 03:22 PM   #10
Johnnyhitch1
HBT_SUPPORTER.png
Feedback Score: 34 reviews
 
Johnnyhitch1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,111
Liked 234 Times on 196 Posts
Likes Given: 3473

Default

interesting how fast it ferments out and ready to drink...on the to do list!
Johnnyhitch1 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sima question GurraG Mead Forum 7 04-15-2011 09:42 PM
Question regarding sima GurraG Mead Forum 0 12-03-2010 05:11 PM
questions for sima (finnish) wilbanba Mead Forum 13 01-30-2009 04:24 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS