Finnish Sima, mead. (1 ratings)

Extract Recipe

Submitted By: Moz1lla (Shared)
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Brewer: M.Lehtinen
Batch Size: 4.49 galStyle: Witbier (24A)
Boil Size: 4.80 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: Grainfather
Bitterness: 0.0 IBUsBoil Time: 5 min
Est OG: 1.058 (14.2° P)
Est FG: 0.987 SG (-3.5° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Amount Name Type #
3 lbs 8.44 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 1
2 lbs 3.27 oz Brown Sugar, Light, FARIINISOKERI (8.0 SRM) Sugar 2
20.00 g Ginger Root, INKIVÄÄRI raastettu (Boil 1 min) Misc 3
3.00 Lemon, peel + juice. SITRUUNA (Boil 1 min) Misc 4
2.00 Bloodgrape juice. VERIGREIPPI (Boil 1 min) Misc 5
2.00 Orange, Peel + juice, APPELSIINI (Boil 1 min) Misc 6
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 7
20.00 g Yeast Nutrient (Primary 0 days) Misc 8


Boil 3 liters of water and add fruitpeels, juices and sugars into boiling water to pasteurize. Pour into fermenter and top up to total volume of 17 liters. OG~1055-1059 Add yeastnutrient and yeast when cooled to room temperature. Its ok to have bit of fruits in fermentor too. Fermentation is ment to be stopped @ SG 1025 to get sweetnes. ABV should be 4,7%. If you want it drier just fement a bit longer. Best way to kill the yeast is pasteurize the whole batch @ 71-75c for 5 minutes. Then siphon it to keg and force carbonate it, you want it quite high carbonated, like cider. This is traditional finnish drink enjoyed especialy in 1 of May or Vappu as we call it. You could do it without alcohol with similar recipe using baking yeast for kids. Remember, you cant bottle mature/carbonate thisone so you have to own force carbonatin system, othervise you have to pasteurize the mead in the bottles which is one kind of a sport...


by Moz1lla