Mead (sima) is an essential part of May Day celebrations in Finland. Mead and homemade donuts! That's what a good May Day is made of. We also used to go marching with labor unions and leftist political party people on May Day. It is like our Labor Day. It also is the celebration day of all students. May Day is the celebration of spring. Everyone is outside, celebrating, on the streets and in the parks, there are picnics and general happiness in the air.
- Boil about 1/4 of the water and pour it on the honey with the rest of the water cold to achieve slightly warm water. The honey will melt in it easily and it will be around the right temperature for the yeast. Dry yeast needs the water to be 105-110 Fahrenheit for it to start doing its job.
- Add sliced lemons. You can use oranges instead too if you like. Some people add the juice of the citrus fruit and some peel separately. My parents sliced the fruit so that is what I usually do too. If I am feeling very fancy, I squeeze the juice out and grate the peel and add them separately.
- Cover the container with a napkin or cheese cloth and rubber band, or even a lid, and keep in room temperature for 24 hours. Bottle it and add a few raisins to each bottle. If you have plenty of time, put the bottles in the fridge at this point and sima should be ready in 7 days. If you need your sima to be ready sooner, leave the bottles in room temperature for three days. To avoid the bottles from exploding as the mead ferments, you may want to "burp" them once a day (just open the bottle and close it back up).
- You know your sima is ready when the raisins float on top. Serve with homemade donuts - wait, I have to start working on a paleo version of those.