Originally Posted by rightwingnut
That's a good question...you need some kind of sugar to ferment, and cane sugar, from what I hear, is a no-no. I wonder....
would the acid in the lemonade not have an ill effect on the yeast? i would think adding some kind of liquer would be a better method? i have no idea, just thinking aloud. there was a post a few days ago about a hard cider, you may want to search for it and see if it would aply to what you wish to do.