Finnish War Mead (aka. Sotasima)
- 2.5 kg brown sugar
- 2 kg regular sugar
- 5 pcs lemons
- 50 g baking yeast
- 30 l water
- honey (optional)
Wash and disinfect all implements. Dissolve the sugar in water on a stove, approx. 1 kg per liter. Add honey if you want. Pour the water into the tank. When done, fill up the tank with water and stir so that the water is room temperature throughout. In a separate bowl, mix the yeast into lukewarm water. Add the yeast water into the tank and stir. Slice up the lemons (do not peel) and add them into the tank. Close the tank and install the water lock. If the fermentation does not start in a few days, try adding another 0.5 kg of sugar.
Let sit in a warm room for two to three weeks, siphon the mead into the other container. Try not to disturb the tank before doing so to avoid agitating the yeast that has collected on the bottom. Once you are done, siphon the mead into bottles, carefully add 1tbsp of sugar and about a half dozen raisins into each one and let sit for another 2-3 days, or until the raisins rise to the surface. This recipe can yield around 10% alcohol content.