Hard Lemonade recipe - anyone?

[spyke]

Ya know, with all things considered i would try to go low profile and only use juice and sugar. Using concentrate seems more promising with lemons, due to lack of preservatives (mine is in the process of doing so). The acid content of lemons may inhibit fast fermentation, though. Apparently if you add a fruit mash of sorts (i.e. raisins) it makes nutrients for the yeast. I used craisins... hopefully it works well.

But anyways, doing "bare bones" style seems to be fine.