Instructions

1. 1
   Sterilize all of your equipment. A thorough process is described in the mead recipe. However, as the fermentation time of sima is very short (only a few days) and it is usually consumed within a week or so, just washing the bucket and bottles well and then rinsing them with boiling water right before using is generally enough to prevent spoiling.
2. 2
   Boil 4 litres of water.
3. 3
   Wash the lemons well and peel the zest, being careful not to include the bitter white pith. Put the zest into your container.
4. 4
   Slice the lemons and remove the white pith from around the slices. Add the slices into the container.
5. 5
   Add all the sugar into the container with the lemons.
6. 6
   Pour the boiling water on top, and mix well until the sugar is mostly dissolved.
7. 7
   Add 4 litres of cold water so that the mixture will be lukewarm, the right temperature for the yeast to activate. If unsure, check with a thermometer—the temperature should be between 35°C and 45°C.
8. 8
   When the temperature is right, add the yeast. One way is to take a small cup of the mixture from the container, dissolve the yeast in it and then mix it back. Just dropping a crumb of fresh yeast into the container will also work.
9. 9
   Let it stand overnight in room temperature.
10. 10
    Bottle it on the next day: add one spoonful of sugar and a few raisins to each bottle before you pour the sima in.
11. 11
    After bottling, let the bottles stand at room temperature out of direct sunlight for 2 more days. The raisins will bloat up and float to the surface.
12. 12
    Move the bottles to your refrigerator. The sima is ready, and should be served cold. It will keep for at least a week in the refrigerator.