Sima is Finnish May wine

Preparation Time: 16-20 Hours


4 quarts of water
2 lemons, washed and thinly sliced,
1 cup brown sugar,
1 1/8 cup of white sugar,
1/8 teaspoon of active dry [[[food:yeast]],
1 tablespoon of raisin]s


boil water, and stir in brown sugar and 1 cup of white sugar. Add lemon slices. cool to lukewarm, and transfer to a non-metallic container. Add yeast and stir, (make sure the liquid is lukewarm, otherwise it will kill the yeast). Let mixture stand overnight, or about 8-10 hours. Small bubbles should be seen on the edge of the container.
Sterlize a one gallon jar or jug that has a lid or cork. strain and pour liquid into jug or jar, add 1/8cup of sugar, and add raisins and cork tightly.
place container in a warm place dark place. Once raisins rise to the top, the fermentation is complete.
Chill and store in a refrigerated place.

Additional Comments:

Sima is made all summer, and is often sipped after taking sauna. For some Finns, sauna is ritualistic, with fresh herbs placed on the hot rocks to make therapeutic steams.

This dish is best served on the following occasions:

Beltane (Vappu)

This dish carries energies for the following magical purposes:


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