Sima manufacturing.

No end to these sima posts! :)

The recipe I used.

2 lemons
500 gram Farin (Brown?) sugar
300 gram sugar
Some raisins
6 liter water
1/4 teaspoon of yeast (preferably wet yeast)



Washed the lemons carefully, brushed them. Carved off the peel, squeezed out the lemon juice. The second lemon I peeled and sliced the lemon and peels.

While doing this I boiled half of the water (3 liter).

Put the lemon peels and lemon parts in the bucket, poured in the sugars and added the hot water, gave it a stir, added the lemon juice I had squeezed.

Added the rest of the water, when the liquid is lukewarm I added the yeast and gave it a new stir. Then I let the bucket stand over the night (covered with a frying pan).

Bottled it in the morning, but first I added 1 table spoon of sugar and a few raising in each bottle, put the bottles in a cool space. Wait till the raisins start to raise from the carbon-dioxide that is created when the sima ferments. This should take a couple of days, perhaps three. Consume within a week.



Now I just have to sit and wait til it's ready, hope it's soon. Already tasted some and it tastes almost like it should even if the fermentation isn't ready yet.