Sounds good, thanks! I have one other question. How horrible would it be if I used active dry yeast that is used for bread? I'm planning on using this lemonade for a college party where the people wouldn't know the difference between Bud Light and Pilsner Urquell. I'm not even going to use any DME, only granulated sugar and off-brand lemonade concentrate. I guess my main question is: Would bread yeast damage the flavor greatly and could it even handle 12% alcohol perhaps?