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.