- 2 gallons water
- 7 pounds white sugar, or more to taste
- 2 (16 ounce) cans cranberry sauce, or more to taste
- 2 1/2 pounds limes, thinly sliced
- 3 cups mulberries, or more to taste (optional)
- 1 1/4 cups lemon juice, or more to taste
- 3/4 cup dates, pitted (optional)
- 1/3 cup raisins, or more to taste
- 3 teaspoons ground ginger (optional)
- 1/2 cup water
- 10 raisins, or more to taste
- 1 1/4 tablespoons brewers' yeast
- Combine 2 gallons water, sugar, cranberry sauce, limes, mulberries, lemon juice, dates, 1/3 cup raisins, and ground ginger in a large pot over high heat. Heat mixture until boiling, stirring frequently to prevent sticking, 20 to 30 minutes.
- Boil a kettle of water and use it to rinse the rim and inside of a 5-gallon food-safe container or bucket. Rinse a second time.
- Pour the hot sugar-fruit mixture into the sterilized container. Top off with boiling water to 1 or 2 inches below the rim. Cover the container with a clean thin plastic sheet and secure with a large rubber band. Place in a draft-free area until cool, 4 to 5 hours.
- Combine 1/2 cup water and 10 raisins in a small pot over medium heat. Bring to a boil. Remove from heat, cover tightly, and let cool to room temperature, about 30 minutes. Stir in brewers' yeast. Cover sima tightly and let sit until mixture is a bit foamy, 6 to 12 hours.
- Sterilize a spoon with boiling water. Stir the hydrated yeast mixture and pour it into the sugar-fruit mixture in the 5-gallon container. Stir; there should be some bubbles and foam.
- Cover the 5-gallon container again with the plastic sheet and secure with the rubber band. Add a layer of newspaper and a board or piece of plywood on top; this will keep out air while allowing carbon dioxide to escape.
- Allow the sima to ferment for 2 days to 3 weeks, depending on the amount of fermentation and alcohol content you desire.
- Sterilize 10 plastic 1.5-liter soda bottles and caps with a 2% bleach solution. Rinse bottles well and allow to air dry.
- Fill the bottles with sima and cap them. Let the bottles sit at room temperature until hardened; store in the refrigerator 8 hours to overnight or until serving.
09/03/2019
recipepes.com
fizzy fermented fruit coolers (finnish sima), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
