sima

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A glass of sima with tippaleipä

Two varieties of sima: original (left) and rhubarb (right)

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.

Wikibooks Cookbook has a recipe/module on sima

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