§ 2 quarts water – ½ gallon – scale as needed.
§ 1 cup brown sugar- 1.25
§ 1/2 cup honey
§ 1 lemon
§ 1/8 tsp yeast
§ 1/8 sugar for carbonating
In a large stock pot, boil the water, then stir in sugar and honey. Boil until fully dissolved. Add lemon and turn off heat. Cool (use an ice water bath to cool more quickly).
Once the liquid is room temperature, transfer it to a Ball or Mason jar and add the yeast. Cover with Saran Wrap, but make sure to poke a few holes in it so that the CO2 can escape. Unlike the low alcohol version, this will ferment for 10 days on your counter. After the first day, take the lemons out or they’ll start to get pretty funky. The longer the brew ferments, the more alcohol it will get and the dryer it will be in taste. You can experiment to see what you prefer in terms of sweetness vs. alcohol ratio. A rule of thumb is that it produces about .5% alcohol each day.
I like this recipe best after 10 days of fermenting. Any more than that and it gets a bit too dry for my taste, and the yeast flavor comes out a bit too much since it’s no longer masked by the sweetness. Also remember that you probably won’t get more than about 6 or 6.5% ABV no matter how long you ferment for, because there’s only so much sugar that can be converted into alcohol.
After 10 days, sanitize another container (or containers) into which you will transfer the Sima to carbonate.
Transfer the mixture into the sanitized container with 1/8 cup sugar (I usually boil about 1/8 cup of water to dissolve this before adding it to the mixture). Add raisins. Close the container tightly. In 8-48 hours you should see bubbles collecting and the raisins rising to the top of the container. Once the raisins have risen, it’s done! Pour into a glass and enjoy.