[homoeccentricus]

Has anyone ever tried to make sima? http://www.everintransit.com/sima-recipe-finnish-fermented-lemonade/ - with the brown sugar, the non-descript yeast and the procedure itself it looks like a brewer's nightmare...

[pete b]

Has anyone ever tried to make sima? http://www.everintransit.com/sima-recipe-finnish-fermented-lemonade/ - with the brown sugar, the non-descript yeast and the procedure itself it looks like a brewer's nightmare...

It looks good except for the yeast. I think I would swap out the brown sugar for honey too. I guess the idea of bread yeast is that it makes more co2 than alcohol?

[homoeccentricus]

I think it was originally made with honey, so that makes sense. Plus, in Finland they have some special type of bread yeast, that they use to make sahti.

[erockrph]

Has anyone ever tried to make sima? http://www.everintransit.com/sima-recipe-finnish-fermented-lemonade/ - with the brown sugar, the non-descript yeast and the procedure itself it looks like a brewer's nightmare...

I remember this stuff, but it was spelled with a Z instead of an S and it sucked...

But seriously, it just sounds like homemade ginger ale to me. More like a soda than a brew.

[euge]

What are the raisins for? For complexity?

Looks tasty. I'd do this in a PET bottle for safety concerns.

[blair.streit]

I remember this stuff, but it was spelled with a Z instead of an S and it sucked...

Recalling the taste of Zima just induced psychosomatic nausea 20 years later. Thanks for that

[homoeccentricus]

You are welcome. It's the only reason why I posted this. Obviously I'm not going to brew or touch this stuff.

[homoeccentricus]

What are the raisins for? For complexity?

Looks tasty. I'd do this in a PET bottle for safety concerns.

The raisins tell you the stuff is ready when they float on top

Not sure, some say flavor, some say minerals, some say  their skins originally provided the yeast....

[Delo]

I remember this stuff, but it was spelled with a Z instead of an S and it sucked...

But seriously, it just sounds like homemade ginger ale to me. More like a soda than a brew.

I recently started brewing soda with my daughter.  This recipe is similar to what we have made.  Zima...was just joking with my friend about brewing some...

What are the raisins for? For complexity?

Looks tasty. I'd do this in a PET bottle for safety concerns.

A few of the recipes I have seen have raisins added to them. There wasn't a lot of info out there about it but some I found says raisins add flavor, add body and mouthfeel and help with clarity. 

[euge]

I'll be trying this. I already make a gingerbeer with lemons.

[Mary Izett]

I love sima! I included a recipe for it in my book so I've made many, many batches and a whole lot of variations. I like to just refer to it as fermented lemonade. I make it with lemons, sugar and champagne yeast. You can also riff by adding other fruits, like strawberries or raspberries or blueberries, or herbs or spices (lemon & lavender are killer together). Or by making it with other citrus fruits - there are a TON of variations. I've served it at many public events and the keg always kicks fast, especially in the summer. It was originally made with honey and bread yeast or other native yeast (meaning not intentionally innoculated) but it's commonly made with sugar and commercial yeast these days (bread or other). Raisins were originally used in this & many other beverages (kvass, off the top of my head) - they would sink initially & float once fermentation/carbonation occurred - kind of a natural indicator of when it was ready (no hydrometers or PET bottles in the old days, right?). I usually keg my sima but use plastic if I'm doing batches less than 1.75 G (the size of my smallest kegs). It's a super easy & darn tasty beverage, especially for warmer months.

[erockrph]

I love sima! I included a recipe for it in my book so I've made many, many batches and a whole lot of variations. I like to just refer to it as fermented lemonade. I make it with lemons, sugar and champagne yeast. You can also riff by adding other fruits, like strawberries or raspberries or blueberries, or herbs or spices (lemon & lavender are killer together). Or by making it with other citrus fruits - there are a TON of variations. I've served it at many public events and the keg always kicks fast, especially in the summer. It was originally made with honey and bread yeast or other native yeast (meaning not intentionally innoculated) but it's commonly made with sugar and commercial yeast these days (bread or other). Raisins were originally used in this & many other beverages (kvass, off the top of my head) - they would sink initially & float once fermentation/carbonation occurred - kind of a natural indicator of when it was ready (no hydrometers or PET bottles in the old days, right?). I usually keg my sima but use plastic if I'm doing batches less than 1.75 G (the size of my smallest kegs). It's a super easy & darn tasty beverage, especially for warmer months.

Thanks for the input, Mary! When you keg, do you force-carbonate? Or is this more along the lines of a homemade ginger beer where the fermentation is intended to create the carbonation?

[unclebrazzie]

I remember this stuff, but it was spelled with a Z instead of an S and it sucked...

Recalling the taste of Zima just induced psychosomatic nausea 20 years later. Thanks for that

Bloodhound Gang reference!

[blair.streit]

I remember this stuff, but it was spelled with a Z instead of an S and it sucked...

Recalling the taste of Zima just induced psychosomatic nausea 20 years later. Thanks for that

Bloodhound Gang reference!

Nice!

[Mary Izett]

Thanks for the input, Mary! When you keg, do you force-carbonate? Or is this more along the lines of a homemade ginger beer where the fermentation is intended to create the carbonation?

I force carbonate. I do package before fermentation is finished. When I bottle, I condition naturally (another reason I love the plastic bottles) but force carb the kegs. I cold crash when it's to my liking (taste & gravity) then transfer & force carb. You could naturally condition your kegs but it's less predictable & takes more time so I don't typically do it.

Cheers!