I've made Sima a few times following this recipe: https://www.youtube.com/watch?v=b21PQg4KOYg My previous attempt the fermentation did not occur from leaving the yeast in the lemon sugar water. I searched online and discovered many people "activate" the yeast with water in the yeast alone. So I tried this with my remaining yeast (which had been refrigerated in a ziplock bag), adding it to water with sugar. It foamed quite well in the small cup. Then I added it to the lukewarm water with sugar + lemon and... no more frothy bubbles, even after overnight.
Is the yeast bad for some reason? Could the lemons be overly acidic? (Lemons have been in fridge for a couple months now)
There was a little bit of .. something in the pot. It looked like leftover yeast but it hasn't been bubbling. I put two bottles in the fridge just in case, but I think this isn't working.
I only have 1 lemon left. Please help me make good Sima.