Here's my attempt using Appleman's original post.
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5 Sep 09
Started Danstar Windsor Brewing Yeast
Heated 1 Qt H2O & ½ C Sugar & 2 oz light DME
Added 2 cans lemonade to primary and then added the warm mixture to primary. Added H2O to make 1 gallon.
SG was 1.050 (a little low?). Heated an additional approx 1C H2O and ¼ C sugar. Yeast looked inactive in cool house (air conditioning). Added the warm (not hot) simple syrup to yeast slowly & that seemed to invigorate the yeast.
Split yeast into two cups. Added ¼ C lemonade mixture from primary to each yeast starter. The yeast was really bubbling in 5 minutes so added another ¼ C of mix to each. After another 5 min added another 1/4 C. Now about 2+ C yeast starter pitched into must. One place said this slow dilution allowed the yeast to get acquainted with the acid of the lemonade rather than pitching the yeast and shocking the yeast.
SG 1.056 = 7.5% ABV. Tastes like lemonade!
7 Sep update: About ½ inch foam on must. Very active fermentation! SG 1.030
10 Sep update: Still active fermentation. SG 1.016
11 Sep update: Fermentation continues. SG 1.004
12 Sep: SG 1.000 racked and added sorbate.
Sweetened: Tried ½ can lemonade and ½ C sugar. Not quite sweet enough. Remaining ½ can lemonade and ½ C sugar and BINGO!!! Tastes very good. The whole gallon is in the fridge and we’ll see how it tastes chilled.
A winner! Tastes like lemonade should. Over ice cubes by the pool or whenever a cold drink would hit the spot. You can feel the impact of the alcohol. Next time I’ll shoot for an initial SG so the end result is closer to 6% ABV.