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.