having brewed beer for ages now i've always have added an extra can of malt instead of sugar to boost abv and add body. i'm going to try two cans of concentrate without adding sugar in a few days. that should be interesting.
it never hurts to taste it on that last day of fermenting to see how it is. if it's too sweet, let it ferment a few days longer (if it's still bubbling a bit - even slowly!) most normal fermentation is 5-7 days but with more sugar for the yeast to consume it can take as long as two-three weeks. also...
TIP-ONE: buy yeast nutrient, use it! add it and yeast to warm water (85 - 100 degrees) cover with plastic wrap, etc. keep in warm area 70+ degrees. PITCH AFTER 15 minutes.
i should add that lemon and other citrus fruits are fermentable, but a bit harder to do than something like grapes. A yeast starter with some added nutrients should do the trick.
well i couldn't wait! the wonderful aroma from my fermenting pyment lured me into a test tasting! yeah i know, it's only been abour 69 hr's! grabbed about 2 oz. with my baster. smell was more honey-like than grape. pretty sweet but i knew it would be at this point. already a very noticable warmth of...
i haven't made hard lemonade yet but i would almost guarantee it all the preservatives. i would use red star premier cuvee yeast for this however. it's hard working and used for restarting stuck fermentations. it also finishes very clean! was the water too hot when the yeast was added? here's a link...