I looked at the recipe and from a culinary view point and expertise. I have to ask. When you added the rinds, did you carefully scrap off only the bright yellow part? Or did you also put the white pith under the lemon skin in the wine too?
The white pith is very bitter and will ruin almost any cooking your do with it. And if you just squeezed the lemons and dropped the whole lemon in your primary...
well there is no saving that batch unless you want to add some grains and make an almond beer.
When any recipe asks for rinds, always just get the topmost colored layer, that is the part that hold the aromatic oils that make lemons smell like lemons, oranges like oranges, ect.