Just made a batch of sima -- no, not Zima. The recipe is lemons,
water, sugar and yeast left to perk overnight(!), then bottled with
added sugar and 3 raisins. This is supposed to sit around for a couple
of days until the raisins rise to the top. Then the bottles are
refrigerated and ready to drink. I made this a number of years ago,
and the result was a mildy alcoholic, somewhat fizzy lemonade. Yes, I
used bread yeast.

Given that ambient temperatures are probably a good deal warmer than
this recipe's Scandinavian origin, it shouldn't have been a surprise
that those raisins zipped to the top lickety split.

So here I am with 4 quarts of lemony liquid that's got enough yeast in
it to supply a bakery for years. It's only been refrigerated for a few
hours, but shows no sign of clearing, although there's quite a bit of
yeast sludge at the bottom.

Is there any relatively simple way I can make this drinkable?
Actually, it *is* drinkable, but only if one is very fond of yeast.
Would using some kind of brewing/wine yeast significantly improve this
simple recipe? Is there an easy way to fliter out the yeast? Any clue
as to whether the yeast *will* settle or not, and if so, how I get the
stuff out of the bottle and into a glass without stirring it up?