Yeast question

[The_Dutch]

So I've been asked by some people to make a hard lemonade and I have a question about the yeast. I've heard that certain yeasts have a hard time with the acidity of the Lemons, anyway I have some lalvin d47 leftover from when I did a mead, and I am wondering if that would work with this recipe if I used enough yeast nutriet to make it stand up to the acidity? Let me know
Cheers

 

[xpops]

i've never used that yeast in particular, but i know a lot of people that bottle condition sour beers will pitch some wine yeast (ec1118). maybe that's the way to go with a hard lemonade?