Step 1

In a large pot, add 2 gallons of water and heat until near boiling. Remove from heat and add the sugars, the juice from the 4 lemons, and lemon peels. Allow liquid to cool 1-2 hours.

Step 2

After the liquid has cooled to slightly warmer than room temperature, stir in the yeast until dissolved.

Step 3

Cover the pot with a lid and let it sit at room temperature for 24 hours. Or, for fizzier sima, pour the liquid into two 1-gallon glass jars fitted with airlock lids instead of leaving it in the pot.

Step 4

After 24 hours, stir the liquid. Using a funnel, divide the liquid into clean plastic bottles and screw the caps on tightly. I used plastic bottles that hold up to 17oz.

Step 5

Let the bottles sit at room temperature until they feel hard when you try to press the sides, about 1-8 hours depending on the air temperature in your home. Then move them into the fridge to chill. They should be consumed within 1 week.