I wasn't sure if this was the correct place to post this recipe...even thought it does call for honey, the primary source of fermentables is cane sugar.
One of my first experiences with fermented drinks was from a recipe my uncle used from when he was stationed in Germany (Army). He called it Sima which I later found referenced on the web, but the recipe was slightly different in that it used honey.
It is a recipe I have used to get others involved in Homebrewing, and is extremely simple to make. I searched the Gotmead site and found a few posts for Sima, but none exactly like the one I use, so I thought I’d share it if anyone is interested.
I have made over 25 batches of Sima, and the recipe included has been tweaked to my taste…Feel free to customize it to yours.
This recipe is meant to be simple to make and therefore does not include gravity readings or ABV’s. I make this in 1 gallon jugs and use a stopper and airlock, but it can be made in a bucket, non reactive pan, or a large glass bowl, just make sure it is covered during fermentation.
We drink it year round, in the summer it is great served ice cold around the pool, in the winter I heat it and add an ounce or two of whiskey which makes a nice sleep-aid…similar to a Hot Toddy.
Uncle Jimmy’s Sima
Ingredients
1. Wash the lemons and grate the peel, after grating remove and disgard the pith (white part) then slice the lemons and place them with the grated peel, sugar, and honey in a sufficiently large vessel.
2. Bring half of the water to a boil and pour it over the lemons, peel, honey, and sugar. Stir and leave to stand covered for 1 hour. Add the rest of the water cold. Rehydrate the yeast in 2 oz water (100-104F). When the Must is below 80F add the yeast.
3. Ferment the Must at room temperature (65-80F) for 5-7 days.
4. Dissolve 5 tablespoons of sugar in 2 oz of water, bring to a boil, then cool in an icebath to below 80F, add the sugar water to the must and stir to combine. Sanitize 8 or 9 ½ liter PET bottles and caps. Add 3-5 raisins to each bottle and fill to within 1 inch from the top. Cap bottles tightly and place on a counter out of direct sunlight.
5. When all the raisins float to the top (1-2 days), place the bottles in the refrigerator to suspend yeast activity.
Sima is ready to drink the day after refrigerating, but if you can keep them 4 weeks or longer you’ll have a highly carbonated and refreshing drink w/ effervescence similar to champagne.
These are great on a hot summer day, in the winter we heat them on a stove and add a shot of whiskey…yummo!
WARNING!!!
Do NOT use glass bottles as these can easily become bottle bombs…consider yourself warned.
One of my first experiences with fermented drinks was from a recipe my uncle used from when he was stationed in Germany (Army). He called it Sima which I later found referenced on the web, but the recipe was slightly different in that it used honey.
It is a recipe I have used to get others involved in Homebrewing, and is extremely simple to make. I searched the Gotmead site and found a few posts for Sima, but none exactly like the one I use, so I thought I’d share it if anyone is interested.
I have made over 25 batches of Sima, and the recipe included has been tweaked to my taste…Feel free to customize it to yours.
This recipe is meant to be simple to make and therefore does not include gravity readings or ABV’s. I make this in 1 gallon jugs and use a stopper and airlock, but it can be made in a bucket, non reactive pan, or a large glass bowl, just make sure it is covered during fermentation.
We drink it year round, in the summer it is great served ice cold around the pool, in the winter I heat it and add an ounce or two of whiskey which makes a nice sleep-aid…similar to a Hot Toddy.
Uncle Jimmy’s Sima
Ingredients
- 1 gallon spring water
- 1 1/2 cups sugar
- 1 1/2 cups light brown sugar
- 1/2 cup honey
- 2-3 lemons
- 1 small box raisins
- 1/4 teaspoon yeast (Red Star Cote des Blanc or Lalvin D-47)
1. Wash the lemons and grate the peel, after grating remove and disgard the pith (white part) then slice the lemons and place them with the grated peel, sugar, and honey in a sufficiently large vessel.
2. Bring half of the water to a boil and pour it over the lemons, peel, honey, and sugar. Stir and leave to stand covered for 1 hour. Add the rest of the water cold. Rehydrate the yeast in 2 oz water (100-104F). When the Must is below 80F add the yeast.
3. Ferment the Must at room temperature (65-80F) for 5-7 days.
4. Dissolve 5 tablespoons of sugar in 2 oz of water, bring to a boil, then cool in an icebath to below 80F, add the sugar water to the must and stir to combine. Sanitize 8 or 9 ½ liter PET bottles and caps. Add 3-5 raisins to each bottle and fill to within 1 inch from the top. Cap bottles tightly and place on a counter out of direct sunlight.
5. When all the raisins float to the top (1-2 days), place the bottles in the refrigerator to suspend yeast activity.
Sima is ready to drink the day after refrigerating, but if you can keep them 4 weeks or longer you’ll have a highly carbonated and refreshing drink w/ effervescence similar to champagne.
These are great on a hot summer day, in the winter we heat them on a stove and add a shot of whiskey…yummo!
WARNING!!!
Do NOT use glass bottles as these can easily become bottle bombs…consider yourself warned.
