@bearpaw8491 You are understanding correctly regarding staggering the lemon juice addition, although I usually do 1/3 up front and the rest after fermentation complete. I also use 6 32 oz bottles for a 6 gallon batch, so I ferment on just the first 2 bottles and add the rest when fermentation is complete.
The first time I made it, after I backsweetened it didn’t have as much lemon flavor as I wanted, so I added more lemon. That’s how I got to my current recipe of 32 oz per gallon of wine, or 6 bottles for a 6 gallon batch.
@BigDaveK I always end up adding pectic enzyme to finish clearing it. According to my notes on my last batch, I added it 2 days after backsweetening and using kieselsol and chitosan, because it was still cloudy.
It gets clear enough to see through after the pectic enzyme. (This was leftover I used for topping off, plus what was left in the carboy after racking before bottling, and I didn’t want to waste it.)
This is what the 6 gallon batch looked like in the bucket before bottling, 7 days after backsweetening and adding kieselsol and chitosan, and 5 days after pectic enzyme added.