I don't know if this is where this belongs, but I post here more often than not, so.....
I'm fermenting a gallon of "Simply Lemonade", a store bought beverage that is what it says, simply lemonade. I used Lalvin EC-1118. I thought with the acidity of the lemon juice the fermentation might be problematic. Its bubbling away.
Has anyone out there tried this? I know I won't end up with the commerical stuff, but I'm hoping for a refreshing sour beverage with a kick.
I'll post what happens.