Be careful, depending on how underage you are. I’d assume that this isn’t the case for you, but really young children have very underdevelopes livers that cannot handle any ethanol. From what I’ve read, for school-age children (something like 5-7 years), a few glasses is completely harmless. But depending on how strong your sima is, while a bit more should still be harmless, it might be good to stay on the safe side. For anyone older, I think it should be OK, as long as you don’t chug down a barrel of the stuff.

I don’t know if there are any good recipes in english, but IIRC firefox should be able to translate finnish now. I could also translate a recipe for you if you want.

The practically non-alcoholic mead is called sima here and as it’s traditionally drunk around may day, it’s pretty much in season now.

I don’t know how it compares to real mead, but from what I remeber, it shouldn’t be too troublesome to make.

If I remember correctly, you let lemon slices sit in hot water & honey for a while, then put the solution in a large, empty soda bottle with some raisins & a bit of yeast. Put the bottles in the fridge. It’s ready when the raisins float to the surface. Though I’d recommend following an actual recipe.

I don’t know how much alcohol homemade sima usually has, but commercial simas range from 0-0.8% from what I’ve seen, so the same as alcohol-free beers.

Of course, it can have a lot more if you add enough yeast and allow it to ferment, or less if you drink it the next day.

In the end, it depends on why you avoid alcohol. You won’t get drunk no matter how much sima you drink, as long as you use a reasonable amount of yeast. But, if you have a bad liver or are on medictions, you should probably abstain.

You can stop the fermentation whenever you wish. If fermented for about a week IIRC, it only has a negligible amount of alcohol and is often drank by children.