by KEG » Monday Mar 03, 2008 11:20 pm
you won't achieve that 'flavour' with any yeast or 'brewed' style of drink.
you want a bucketload of sugar, some citric acid, and force-carbonation i reckon. not much more.
if you're referring to the 'traditional' lemonade (the one that doesn't look like water, the yellowish stuff), sub the citric acid out for lemon juice/pulp.