Yay! It’s May and it’s time to make some mead! This beautiful fermented nectar – sima (pronounced for English speakers like see-mah) – is traditional to the Finnish 1st of May bacchanals.
One of the BIG FOUR Finnish celebrations in the calendar year, the 1st of May celebration – Vappu (pronounced kinda as vah-poo) – celebrates the spring, Saint Walburg (along the lines of Walburgsnacht) and whathaveyou. Labour movements as well as university students have all alike appropriated this beautiful spring party day.
In Finland, sima – this often home-made, low-alcohol lemon mead – is one of the most prolific signs of Vappu. It is an important part of my favourite Vappu tradition: the big, even lavish picnics, especially popular in Helsinki.
Other typical things related to Vappu are: carnival-style festivities, all imaginable varieties of alcohol and drinking them aplenty.
While Vappu/Walburgsnacht is of religious origin – for centuries if not millenias have pagan prehistoric Finns been chucking down pints of sima and dancing the night away in the gleaming light of spring bonfires.
While a strong and potent alcoholic beverage in the past, sima of today is kind of a party drink for the whole family due to its low alcohol content. This is my mother’s recipe, that we have used for years and tweaked it a bit to our taste.
Here, I’m going to tell you how to make it – it’s super easy and so tasty!