May Day is approaching fast, and now it’s time to get Simat ready so that the drinks will be ready when the party arrives.
Spice up the mead this year with fresh lime. Wind Lindgren
There is no better May Day drink than homemade mead. This year, the mead is simply flavored with lime, which gives the festive drink a delicious tartness and a new nuance. It takes a week for the meringue to be made in the refrigerator, so it’s best to start making it in time.
You can make sima in, for example, empty and washed soft drink bottles or alternatively in glass wine or juice bottles.
It is important to add the yeast to the newly cooled liquid. If the liquid is too warm, the yeast stops working and the bubbles are exhausted from the mead.
When making meringue, it’s good to remember that brown sugar affects the color of the drink. The more brown sugar, the darker the drink. The color can therefore be influenced by adjusting the ratio of regular and brown sugar.
Limesima
4 liters of water
250 g of brown sugar
250 g table sugar
Juice of 3 limes
a pea-sized piece of fresh yeast
For bottles:
raisins
1. Boil half of the water and add sugar. Stir until the sugar has dissolved.
2. Add the remaining cold water and lime juice to the pot. Allow the liquid to cool to lukewarm.
3. Soak the yeast in a drop of liquid and then mix in the mead.
4. Add a lid to the pot and let it sit at room temperature for one day.
5. Bottle the mead and add raisins to the bottles. Screw the cap on, but not too tight, as the pressure in the bottles increases as fermentation continues.
6. The meringue is ready when the raisins rise to the surface. It takes about a week to finish in the refrigerator, about three days at room temperature. Store the finished mead in the refrigerator.