May Day | Yrjönkatu swimming pool mead is a popular classic, the taste of which is guaranteed by a little trick – Here's how to make it at home

First of May is approaching and soon it will be time to put the sima making on fire.

For the people of Helsinki, the legendary mead at the Yrjönkadu swimming pool is a classic that is available all year round. Unfortunately, the swimming hall in Kamppi was closed in January 2024 due to renovation. According to preliminary plans, the hall will open to customers again in January 2026.

The emergency doesn't look like this, because with this Yrjönkatu sima recipe you can enjoy vapu and find comfort in longing for the swimming pool.

Making the sparkling and tangy mead is easy, as long as you remember to start the process early enough. Yrjönkatu mead is made in about four days, and its special trick is the use of the first cell.

The mead of Yrjönkatu

5 liters of mead

production time: about four days

5 liters of water

250 g of sugar

250 g of brown sugar

1/2 bottle of No. 1 beer

1 organic lemon

1 small chip (spice measure) fresh yeast

In addition

sugar and raisins for bottling

1. Boil water in a large pot. Add the sugars and mix until the sugars have dissolved in the water. Wash the lemon and peel it. Remove the white skin part, as it gives the mead a bitter taste. Put the lemon peels and lemon in the pot.

2. Let the sugar water cool down to slightly warmer than room temperature. Take a splash of liquid from the pot and dissolve the yeast in it. Mix the yeast and the first cells into the meringue. Cover the pot with a lid. Let the syrup ferment in a place with constant temperature and no drafts for two days. Avoid moving the pot so that the soul of the mead can develop in peace. Carefully peel off the foam and peel strips that rise to the surface of the meringue.

3. Put a few raisins and a pinch of sugar in clean bottles. (1/4 tsp sugar/half liter bottle). Bottle the mead. Leave at room temperature for a day. Transfer to a cool place for 2 days. Sparkling, lightly bubbling mead is ready to be enjoyed.

Recipe: Kirsi Holmström/Cafe Yrjö.

The recipe was published in Glorian Ruoka & Viini magazine.