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.

  • More details are needed. In general, most yeast strains tolerate (and prefer) slightly acidic environments. Citric acid is not toxic to the yeast, but it is the sugars that are consumed so the amount of fermentable sugars are just as important as the pH. More specifically, 1. What was the amount of yeast you pitched into what volume? Pitching too little yeast means that it will take a lot of time before the activity picks up to the "frothy stage". 2. At which temperature is this happening? Yeast activity is dependent on the temperature. – andy May 25 '20 at 9:29

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