Sima

It’s delicious. Quick brewing alcopop of lemony goodness, from our friends, the Finns.

What you need:

  • 1 gallon water
  • 1 1/4 cup brown sugar
  • 1 cup white sugar
  • 3 lemons
  • 1/4 package of Red Star Champagne yeast
  • 2-4 Bags Tazo Wild Sweet Orange tea (optional, non-traditional)

First, juice and zest the lemons. Apparently, such a thing as a ‘Lemon Zester’ exists, but Real Men do not use such a device. Real Men make nachos, and therefore have a cheese grater. Use it to grate the yellow of the lemon skin off, then throw that in with the juice.

Boil the water, and add the sugar, juice, and zest, stirring to get it all mixed up nicely. If you’re using orange tea (or anything else you want – go nuts), let it steep for a few minutes now. When the water temperature is down to 70-80 degrees, throw your yeast in. Let this mixture sit, covered, overnight.

In swingtops / mason jars / whatever’s lying around, add two raisins each, then pour the Sima into the bottles, straining out the lemon flesh beforehand. Let it continue to ferment in the bottles for a couple days: when the raisins float up to the top, it’s ready. Stick the bottles into the fridge and it’ll be ready a day or two after that. NOTE: I mean it, put them in a refrigerator. Since we aren’t brewing for alcohol content, just for carbonation, if you keep these bottles out where the yeast will live, it’ll spoil the flavour – and if you leave it for way too long, possibly grenade.

 
Update: This recipe is a little bit sweet for me, but that can be fixed two ways. The first should be obvious: cut back on the sugar. The second is more fun, and that’s to caffeinate it! Just grind up No-Doz or similar with a spoon, and add to mix while it’s on the stove. The caffeine acts as a bittering agent, as well as giving your Sima a little pep. I’d start with 4-5 tablets to a gallon, then adjust to taste on future batches.

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2 Comments

  1. housedragos said,

    November 23, 2007 at 8:47 pm

    What kind of yeast did you use?

  2. flagonslayer said,

    November 24, 2007 at 6:04 pm

    Red Star Champagne yeast, same as the mead. It’s about $0.80 at a homebrew shop.


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