This is what I will try
Inspired from Yooper Hard lemonade
My recipe: (sorry for my bad English, I'm French Canadian)
8 cans hard limeade (I use minute maid)
1# of Dextrose
2#of honey malt extract
champagne yeast Ec-1118 1 Pack
Yeast nutriment (very important)
3 Gallons of Water (I use tap water with chlorine)
Start the mix using a Bucket put the water and the leamade in it, start using only 5 cans. Boil the dextrose and the malt with about three liters of water, wait until the mix get cold again.
Poor in the bucket with the water and leamade.
Put 2 tables spoon of Yeast nutriment in it.
Make a starter using the yeast, Yeast nutriment (1 table spoon) and sugar with about 2 cups of water, wait 30 minutes.
Put the mixture in the bucket.
Now you should stir the leamade about 1 time a day using a giant spoon, it will help the co2 go away, so the yeast will be healthier.
Put the last 3 cans when your sure the leamade is fermenting, 1 can every 12 hours aproximatly. So the yeast will have the time to get stronger and adapt because too much leamade concentrate in the same time and it could be too acid.
After 4-5 day or when the O/G reach 1.030 put it in the fermenter (add another 1 ts of Yeast nutriment in the fermenter after) for about 2 weeks .
Bottle or keg.
Anyway, I will tell you if it's any good,
After 1 day the SWMBO like it a lot. (very good sign) and there is a lot of bubble coming from the mixture.
The yeast nutriment help your yeast to be happy and not make any off flavor.