I tried to make a gallon of wine from lemonade concentrate. The acidity
prevented fermentation to even start. After a week's time, I've had no
luck. On a private forum, somebody commented on their success
fermenting 50/50 limeade and lemonade, but I don't see how that could be
any better. My only impression is that it was very dilute, thus
dispersing the acid.

I'm planning to try again, but this time only using one can of the
concentrate (50% less). To increase flavor, I plan to add the zest of 6
lemons, 2 limes, and an orange. Where I am unsure is if I should try to
get the fresh juice out of any of these fruits. I would appreciate any
recipes anybody has tried that can be scaled down to a gallon.

Adam Preble wrote:
> I tried to make a gallon of wine from lemonade concentrate. The acidity
> prevented fermentation to even start. After a week's time, I've had no
> luck. On a private forum, somebody commented on their success
> fermenting 50/50 limeade and lemonade, but I don't see how that could be
> any better. My only impression is that it was very dilute, thus
> dispersing the acid.
>
> I'm planning to try again, but this time only using one can of the
> concentrate (50% less). To increase flavor, I plan to add the zest of 6
> lemons, 2 limes, and an orange. Where I am unsure is if I should try to
> get the fresh juice out of any of these fruits. I would appreciate any
> recipes anybody has tried that can be scaled down to a gallon.

believe it or not I have made lemonade wine and its pretty good as
cooler material (1/2 and 1/2 wine - 7=up) but boy is it tart. my
ingredients for a 3 gallon batch.

type amount
raisins 1 lb.
sugar 4 lbs
grape tannin 1.5 tsp
pectic enzyme 2.5 tsp
yeast nutrient 2.5 tsp
premeir cuvee 5 grams
lime juice 4 cans

woodwerks wrote:
> type amount
> raisins 1 lb.
> sugar 4 lbs
> grape tannin 1.5 tsp
> pectic enzyme 2.5 tsp
> yeast nutrient 2.5 tsp
> premeir cuvee 5 grams
> lime juice 4 cans

Is that really lime juice? I thought you wrote "lemonade?" Just being
certain here. Regardless, it's all high-acid.

How much regular juice would a can of that concentrate make? I'm
curious how dilute it is.