Sima from Finland

[TasunkaWitko]

It's that time of year again - I'll probably be starting a batch of sima this weekend for Finland's Vappu Festival on May first. This traditional lemon mead from Finland is easy, it tastes great and it's a fun way to involve yourself in a tradition from another land.

Here's the recipe, along with step-by-step photos and random (hopefully-helpful) notes that I've taken as I have learned more about this mead over the past few years:

Sima
Traditional Lemon-Flavored Mead from Finland

From Time-Life's: Foods of the World - The Cooking of Scandinavia, 1968:

2 large lemons
1/2 cup granulated sugar
1/2 cup brown sugar
5 quarts boiling water
1/8 tsp. yeast
5 tsp. sugar
15 raisins

With a small, sharp knife or rotary peeler, carefully peel off the yellow skins (zest) and set them aside; then cut away the white membranes of the lemons and discard them. Slice the lemons very thinly.

In a 6- to 8-quart enameled or stainless steel bowl, combine the lemon slices, lemon zest and the two sugars. pour the boiling water over the fruit and sugar, stir and let the mixture cool to tepid; then stir in the yeast. Allow the sima to ferment, uncovered, at room temperature for about 12 hours.

To bottle, use five 1-quart bottles with very tight covers or corks. Place one teaspoon of sugar and three raisins in the bottom of each bottle. Strain the sima through a sieve and, using a funnel, pour the liquid into the bottles. Close the bottles tightly and let them stand at room temperature one to two days, until the raisins have risen to the surface. Chill the sealed bottles until ready to serve.

More on sima from WikiPedia:

Sima is a sweet mead, still an essential seasonal, sparkling brew connected with the Finnish Vappu festival. It is usually spiced by adding both the flesh and rind of a lemon. During secondary fermentation raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption — they will swell by absorbing carbon dioxide and rise to the top of the bottle when the drink is ready. Sima is usually accompanied by munkki (a donut), tippaleipä (a special Vappu funnel cake) or rosetti (a rosette).

Ingredients for sima include Lemon, sugar, active dry yeast, and raisins. The concoction of water and the lemon and sugars are mixed, boiled , and cooled to room temperature (25'C or 75'F). The yeast is added and the mixture left to stand overnight. The sima will be ready to drink when the raisins rise to the top of the bottles, about 3-7 days depending on the temperature of the room where they are stored. It is usually served chilled.

Regarding the Vappu festival:

Walpurgis Night (Walpurgisnacht) is a traditional religious holiday of pre-Christian origin, celebrated today by Christian as well as non-Christian[citation needed] communities, on April 30 or May 1 in large parts of Central and Northern Europe.[1]

The current festival is, in most countries that celebrate it, named after Saint Walpurga, born in Devon about 710. Due to the coincidence of her holy day falling on the same day as the pagan holiday on which it was based, her name became associated with the celebrations. Walpurga was honored in the same way that Vikings had celebrated spring and as they spread throughout Europe, the two dates became mixed together and created the Walpurgis Night celebration. Early Christianity had a policy of 'Christianising' pagan festivals so it is perhaps no accident that St. Walpurga's day was set to May 11....

Historically Walpurgisnacht is derived from various pagan spring customs. Bonfires were built to keep away the dead and chaotic spirits that were then widely believed to walk among the living.[2] This is followed by the return of light and the sun as celebrated during May Day, although bonfires and witches are more closely associated with Easter (especially in Ostrobothnia, Finland) and bonfires alone with midsummer in the rest of Finland.

Saint Walpurga was a niece of Saint Boniface and, according to legend, daughter of St. Richard, a Saxon prince. She travelled with her brothers to Franconia, Germany, and became a nun in the convent of Heidenheim, Bavaria, which was founded by her brother Willibald. Shortly after moving the mortal remains of her brother,[3] Saint Winibald, Walpurga died of an illness on 25 February 779. She is therefore listed in the Roman Martyrology under 25 February. So that she might be buried beside Willibald, her relics were transferred on 1 May, and this date remains associated with her in the Finnish and Swedish calendars....[3][4]

In Finland, Walpurgis day (Vappu) is, along with New Year's Eve and Juhannus, the biggest carnival-style festival held in the streets of Finland's towns and cities. The celebration, which begins on the evening of April 30 and continues to May 1, typically centers on copious consumption of sparkling wine and other alcoholic beverages....One tradition is drinking homemade sima (mead) (whose alcohol content varies) along with freshly cooked doughnuts.

In my research, I came across several recipes for sima. All used a combination of white and brown sugar rather than honey; this leads me to believe that the FOTW recipe is accurate, traditional and sovereign.

So, folks - in honor of Vappu, I am making a 5-quart batch of the traditional Finnish mead known as sima, which uses white and brown sugars rather than honey and is brewed in Finland to celebrate the Vappu festival on May Day, which commemorates the coming of spring.

Here's the goods:

After boiling the water and sterilising the jars, I sliced the lemons:

Next, I cut all the pith off the slices and then added the boiling water.

I then stirred the mixture around to dissolve the sugars:

And let the mix settle and and cool to the point where I could add the yeast.

Now, it's time to let it ferment and then it will go in the mason jars (or some other suitable container)!

(The next day)

I poured the sima into mason jars as described in the recipe. Most of them have their raisins floating at the top by now, but one actually has the raisin suspended in mid-jar, as of this morning. we'll see how it looks tonight!

(2 days later)

I decided to add a little bit of sugar to the jar where the raisins had only risen partway. This jar came up a little short when I filled them and I ended up topping it off with water, which could be the reason for the apparent lack of fermentation. Hopefully, adding the sugar (I added about the equivalent of two cubes) will fix this.

(1 May 2010 -Vappu!)

I cracked this open and I couldn't believe how good this was! Clear, refreshing, effervescent and lemony; not sweet, but not bitter, either - just right!

The very first time I made this, it seemed a little bitter, so this time I had resolved to get every bit of white pith out of the lemons possible. In order to do this, I zested the lemons rather than peeling them, then cut off all pith from the lemon slices. this paid off in a big way!

(A little over a year later)

I've noticed that the longer sima ages, the better it is, I've got one jar left that is a little over a year old and it is definitely nice, lemony and smooth!

(2013)

The sima turned out really good ~ very fizzy with a nice "beer-y" taste and great "lemon-y" highlights. It would actually make a great, refreshing beverage on a hot summer day, and I can just see myself sipping this while enjoying an afternoon of barbecuing or fishing.

As mentioned above, it was a bit darker than normal due to my use of dark brown sugar. I can't say for sure that the dark brown sugar added anything to the experience, but it sure didn't hurt, either.

(2014)

For what it's worth, I have checked with a new friend in Finland, and he said that sima is indeed a mead made from sugar rather than honey; he suggested all brown sugar (rather than a combination of white and brown) for a fuller flavour.

 

[loveofrose]

Have you tried replacing the sugar with honey? I bet it would be even better. Or just add 1.5 lbs of honey to strengthen it a bit. I get 1.6% ABV on my calculator. Perhaps low ABV is the point?


Sent from my iPhone using Home Brew

 

[MarshmallowBlue]

I get 1.6% ABV on my calculator. Perhaps low ABV is the point?
Sent from my iPhone using Home Brew

I believe it is. There is also kotikalja (Finland I think) which is a low abv beverage from Rye malt and sugar that you drink while it's still fermenting.

 

[TasunkaWitko]

G'morning, guys -

Yep, I do believe that this is meant to be a low-alcohol beverage - I'm sure it could be boosted a bit, though.

I checked with a friend in Finland, and he did confirm that this is traditionally made with sugar rather than honey; in fact, he recommended using all brown sugar, in place of a brown/white sugar mix. As I recall, he also suggested using two more lemons as well.

Having said that, I see no reason why a person shouldn't or couldn't use honey to make this. I'm willing to bet that it would be pretty dang good that way!

If anyone tries this, let me know how you like it. I'll try to take a few more photos when I make it this weekend.

 

[RegarRenill]

Well, to be called a mead, doesn't it *have* to use honey for at least some/most of the fermentables? Seems this recipe would really be a low ABV lemon wine..and while it sounds great, I have one confusing point....when did lemons became native/traditional to Finland?

 

[TasunkaWitko]

Well, to be called a mead, doesn't it *have* to use honey for at least some/most of the fermentables? Seems this recipe would really be a low ABV lemon wine..and while it sounds great, I have one confusing point....when did lemons became native/traditional to Finland?

Good questions, Regar - The only thing I can say as an answer is suggest that you to talk to the Finns.....lol

I'm sure that lemons have been available (via commercial trade) for hundreds of years; in fact, they were probably considered a rather special treat, hence their use for this sparkling beverage.

As for the nomenclature - who knows, but my research indicates that it is i fact referred to as a mead, and it is in fact predominantly made with sugar rather than honey. As to the reasons for this, I do not know.

 

[RegarRenill]

Like I said, sounds tasty, regardless of what it's called. Might try making this as an alternative to Skeeter Pee that won't be so dangerous when I'm doing yard work, lol

 

[TasunkaWitko]

Might try making this as an alternative to Skeeter Pee that won't be so dangerous when I'm doing yard work

It's definitely a good drink for yardwork on a hot summer day! It reminds me of Mike's Hard Lemonade, but not nearly as sweet as Mike's, which is a good thing. Refreshing, clean - good stuff.

Very easy to make as well - all you need is a few simple ingredients, a little bit of time and bottles. It was much easier than I thought it would be - and in fact was the beginning of my interst in brewing.

If you try it, let me know what you think!

 

[TasunkaWitko]

Alright, my Sima for 2014 is made and bottled. For the first time, I tried bottling the sima in beer bottles, rather than using the 1-quart canning jars that I've used in the past - or the 1-litre plastic water bottles that I used last year:

Following the recipe, I made 5 quarts, which amounts to just a little over thirteen 12-ounce bottles. Departing from the recipe, I took my Finnish friend's advice and used all-brown sugar, rather than a combination of white and brown. He also suggested using four lemons rather than two, so I tried that as well.

The little bit left over tasted great, a good balance of sweet, sour and just a little bit of bitter. But the real proof will be revealed n May First, when I sample the bottles to see how the fermentation and carbonisation went....

We'll see how they turn out!

 

[TasunkaWitko]

Well, the sima made it through the night without the bottles exploding; surely that's a good sign!

I've made this several times, but never in 12-oz capped bottles. So far, so good....

 

[TasunkaWitko]

I had the time and the materials, so I figured, "Why not?"

 

[rowsdower44]

Sima is such a great drink and a nice change of pace from meadmaking.

I made a batch of this last year and it tasted like a sweeter version of Sprite. Very refreshing!

 

[TasunkaWitko]

Well, it looks like my sima is fermenting nicely. The first night after I bottled it, the room smelled of yeasty lemons, but the next morning the smell was gone. I checked last night and most of the raisins in the bottles are floating at the tp (or in a few cases, about halfway up). This weekend, I'll put the bottles down in a cool, dark area of the basement where the sima can mellow out intil May First, which is the traditional time to enjoy sima during Finland's Vappu Festival.

In the meantime, I think I will try starting a batch of Russian kvas next week:

https://www.homebrewtalk.com/f12/russian-kvas-468209/

 

[knyland]

Here is a recipe I stole off of NB website a while back:

Sima (2 gallons)
——————————————
• 2 1/4 gallons boiling water
• The zest from 4-5 lemons
The flesh from 4-5 lemon, sliced or chopped
• 1 cup white sugar
• 1 cup brown sugar
• 1 tsp dry yeast (recommend Red Star Premier Cuvee, but this batch we used Danstar Nottingham)
• 5-6 raisins per bottle (at bottling)
Clean and sanitize your fermenter (3 gallon carboy or Better Bottle). Bring 2 1/4 gallons of water to a boil in a kettle. As water heats, scrub the lemons. Grate the zest from the lemons and set it aside in a small bowl. Peel or cut off the pith (the white part of the peel). Slice or chop the flesh of the lemons, removing the seeds as you go, and add to the bowl of zest. Once the water is boiling, reduce the heat and add the sugars and lemony goodness. Stir until sugar is fully disolved. Remove from heat and bring the liquid to room temperature with a chiller or ice bath. Transfer everything to your fermenter, including the lemon flesh and zest. Add yeast. Seal with an air lock and leave at room temperature for 48 hours. At bottling (we used 1 liter clear EZ-Cap bottles, which looked beautiful)., fill each bottle and add some raisins. When the raisins rise to the top of the liquid, the Sima is ready to drink.

 

[TasunkaWitko]

okay, evidently pre-bottling sima in 12-oz beer bottles is not a good idea.

i am at work, 20 miles from home. the beautiful mrs. tas just reported that 5 bottles have blown.

i can't get home for another 3 hours. any ideas on what can be done to prevent further carnage?

 

[RegarRenill]

Bottle pastuerizjng will kill the yeast and stop further carbonation (will also stop alcohol production)

 

[rowsdower44]

It's a quick recipe from start to bottling. When I made it, the raisins rose to the top within 24-36 hours. Once that happens, either pasteurize or get them in the fridge because they are well carbonated at that point.

 

[TasunkaWitko]

hey, guys - thanks for the advice - i will definitely keep it in mind for next time. interestingly, i noticed a few days ago that the raisins, which had risen to the top long ago (i should have refrigerated them then, i see now), were on the bottom and fully "re-hydrated" - very plump to nearly bursting. i can only guess that pressure from the carbonation forced them down?

when she called me, i had her put them in the fridge, which stopped the problem. when i got home, i opened a couple. carbonation was as you can guess dramatic, even though i opened them very, very slowly. lost a little down the neck, but the sima tasted great. not too sweet, not too sour, a hint of bitterness - very good, and i am looking forward to (carefully) enjoying the rest. very fizzy, of course, and i found myself thinking once again that this is nearly the perfect beverage to enjoy on a hot summer day.

 

[jsDC]

I think this is supposed to be consumed within 4-5 days of starting it - 48 hours of primary and then 48 in the bottle to carb up. When the raisins float, drink it. Not surprised that you got bottle bombs with capped beer bottles sitting for 15 days. Even though this has a really low OG there are still a lot of fermentables and viable yeast going into the bottle after just two days of fermentation. I wouldn't totally write-off using capped beer bottles, I would just adjust your timing (if you want to drink it May 1, make it April 26). As others have said, you could also pasteurize it.

I made a batch last night (1 gallon, but with the ratios of the NB recipe - also put in about a 1/2 pint of fresh raspberries)and the OG was 1.026. Yeast was some leftover Safale S-04. I plan to use swing tops and drink it on Saturday/Sunday.


James

 

[podz]

In our house, my wife makes the sima. The same way she's been making it for more than 20 years. The same way her grandmother taught her to make it, said grandmother is still making it.

This year, I had just bottled a batch of stout so she used my bucket fermenter.

Basically, she leaves it in the fermenter for 24 hours and then puts it into wine bottles with these rubber caps that can fly off. She puts the wine bottles in the cellar where it's less than 10 celcius, goes to check the bottles every morning for a week. Most of them have shot off their rubber caps every morning, and she justs puts them back on.

So, that's pretty simple. We've been drinking it now for 5 days already. Its quite sweet and quite well carbonated.

 

[podz]

okay, evidently pre-bottling sima in 12-oz beer bottles is not a good idea.

i am at work, 20 miles from home. the beautiful mrs. tas just reported that 5 bottles have blown.

i can't get home for another 3 hours. any ideas on what can be done to prevent further carnage?

I realize that this is late timing, but in the future when it comes to exploding bottles just put them someplace that is near freezing e.g. in the refrigerator. Or you can put them outside if it's cold enough. That's where they'll need to stay until they are consumed.

 

[TasunkaWitko]

G'morning, gents, and thank you for the replies and suggestions. Sima turned out very good-tasting, although quite over-carbonated. I must open very, very slowly, but the reward is very good.

jsDC - how did it turn out?

podz - many thanks for offering some advice; I will definitely give that a try next time. If I would ahve been home when it happened, I might have been able to keep a better eye on the situation. Next year, I'll be sure to get them cold right at the correct time.

If I may ask, is your wife's recipe similar to the ones shown in this thread? The sima I make is very good, but I am always looking for ways to make traditional recipes better and more traditional, and any advice you could offer along those lines would be appreciated.

 

[podz]

If I may ask, is your wife's recipe similar to the ones shown in this thread? The sima I make is very good, but I am always looking for ways to make traditional recipes better and more traditional, and any advice you could offer along those lines would be appreciated.

10g fresh bread yeast
2 lemons sliced
500g brown sugar
500g white sugar
1 can of light beer
Handful of raisins

top up to 10 litres. pitched yeast at approx 30c.

That's pretty much it as far as I remember. It's more or less the standard recipe that most finnish people use, nothing fancy. It tastes very good.

 

[TasunkaWitko]

Monet kiitokset, ystäväni

 

[podz]

Eipä kestä.