The first batch of Sima was originally destined for cocktails, but it was so good that most of it was quaffed straight up. My curiosity led me to the discovery of something different, refreshing and delicious that I constantly crave.
What Is Finnish Spring Mead?
Sima has a long history, tracing its roots back to Finland in the 1500s when traditional mead—a strong, honey-based alcoholic drink—first arrived. By the 1700s, the Finnish developed a lighter, less alcoholic version designed for springtime celebrations. Made with sugar, yeast, lemons, and raisins, Sima is the perfect warm-weather drink. Think of it as a gently carbonated, low-alcohol cousin to lemonade—bright, tangy, and thirst-quenching.
Writing about it now, as spring weather unfolds around me, has sparked a strong urge to get brewing. So, I’m off to make another batch—though this time, I might save a little to experiment with After the Goldrush, that cocktail I’ve been raving about!
Making Sima – Finnish Spring Mead
Peel your lemons, removing as much pith as possible and cut into 1/4″ slices.
Add the sugars to the water in a large pot, bring to a boil, then place the lemon in the pot, turn off the heat, stir and let it steep until it cools to the required temperature for the yeast.
When the temperature is right, pour everything into a large container and pitch the yeast. Stir, cover the jar and let it set at room temp for 8-12 hours.
When you notice bubbles around the edges, divide the mixture, place a teaspoon of white sugar in each of four quart jars. Divide and pour the mixture among the 4 jars and add 5 golden raisins to each jar.
Seal each jar tightly with fermentation lids and let them stand at room temperature until the raisins have risen to the top and there are bubbles around the perimeter – about a day or two. The longer you let it stand the fizzier and more alcoholic it will become
When it’s ready, strain and return to a clean large glass container, or individual quart mason jars and refrigerate.
PrintSima – Finnish Spring Mead
Lemon based, lightly carbonated, low-alcohol spring mead
Ingredients
- 14 cups of water
- 1 cup light brown sugar
- 1 cup white granulated sugar
- 4 additional teaspoons of sugar – reserved
- 2 lemons – peeled and thinly sliced
- Bread or wine yeast
- 20 golden raisins
Instructions
- Bring the water, brown sugar and the cup of white sugar to a boil and stir until it’s dissolved, then turn off the heat
- Peel the lemons, being careful to remove all the white pith and slice them thinly
- Add the lemon slices when you turn off the heat to the boiling water
- Stir briefly and allow it to steep until it cools to the recommended temperature for your yeast, usually around 70 degrees
- Warning: If the water is too hot it will kill your yeast and if it’s too cold the yeast will not activate
- Pour the sugared water into a gallon glass jar and add the yeast
- Stir briefly, cover the jar and let it set at room temperature for 8-12 hours
- When you notice tiny bubbles around the perimeter add a teaspoon of the white sugar to each of four quart mason jars
- Fill the jars equally with the fermenting liquid and add 5 raisins to each jar
- Seal tightly with fermentation lids and let them stand at room temperature until the raisins have risen to the top and there are bubbles around the perimeter – about a day or two. The longer you let it stand the fizzier and more alcoholic it will become
- Strain into clean jars and refrigerate until ready to serve