A year+ ago, I tried to make lemon wine from basically lemonade, I am certain it was too acidic, and fermentation refused to start. I don't think preservatives were a problem. The groups consensus was something like lemon juice--or even lemon aid--would have to be cut by something else.
I thought about this again after playing around with lemongrass for cooking. Could I get a refreshing wine from something like this?
(for ~1 gallon)
1/2 gallon juice from Welch's white grape juice concentrate 1/2 gallon lemonade from concentrate w/o preservatives 3 sprigs of lemongrass, finely cut (food processor) 3 tbsp fresh ginger, finely cut (food processor)I wonder if cutting a lemonade in half would reduce the acid enough to make this viable. A somewhat related question would be what I can do to cut the acidity of lemons in general.
Alternate ingredients I assume would be leaves: lemon leaves or lemongrass leaves; or perhaps other things with a lemon flavor; or a pile of lemon zest.