Finnish Mead (Sima) very easy and is nice with Tippaleivät (133 views, 0 replies)
This topic has been closed.
This topic has been closed.
Similar forum topics
- Finnish Pancakes - "Pannukakku" & "Lettu" 2 cooking methods (GF variety suggestion included) (2 years ago)
- Finnish May Day Cookies (Tippaleivät) yummy and very easy! (1 year ago)
- Food, Food and ....is it.Food? (4 years ago)
- Codfish carpaccio (simple, easy, quick, almost no cooking required) (6 years ago)
- Bing AI chatbot integrated with ChatGPT is saying it wants to be human and sending bizarre messages (1 year ago)
- What's the best thing to eat when watching a horror movie? (6 years ago)
- Asian Horror (What is that name of that movie?) (5 years ago)
- Why are independent films so important? (5 years ago)
- The highly subjective nature of rating films (5 years ago)
senior master
Finnish Mead (Sima)
5 l water
350 g sugar
350 g brown sugar
2 lemons
tiny bit of yeast
Wash the lemons and peel them thinly. Remove the pith (white part). Slice the lemons about 1/4 inch and place them with the peel and sugar in a sufficiently large vessel (jug or container).
Bring half of the water to the boil and pour it over the lemons, peel and sugar. Stir and leave to stand covered for a while. Add the rest of the water cold. When the liquid is lukewarm add the yeast (if it is hot the yeast will be killed).
Keep the mead at room temperature until it starts to ferment, (about one day). Put a handful of raisins and 1 - 3 tsp of sugar into clean bottles. Then, strain the mead into the bottles. Loosely cork the bottles and store them in a cool place. If the cork is not loose, it will burst.
The mead is ready when the raisins rise to the surface (this makes the fermenting much more fool proof).
...
Read more