I started 6 gallons with specific gravity of 1.065. I think that is about 9.5% alcohol. So do y’all think about 7 % after I added 48 ounces after fermentation. During fermentation I added 96 ounces. I fermented it till it was dry .988.
Depending on the equation used, the ABV from an OG of 1.065 ranges from 8.5% to 9.5%. The brix/SG to ABV equation is not linear, and in fact several equations may be used -- the one chosen depends on the final ABV. If the ABV is believed to be within a certain range, one equation is used, while if the ABV is believed to be in a different range, a different equation is used. Beer is calculated using one formula, while wine may be calculated by one of three or four different formulas, depending on the ABV. If this is confusing, trust me that you are not alone in feeling so.
Figuring out the ABV after the addition of lemon juice doesn't change if the addition is water or lemon juice. Take the amount of wine, add to it the amount of non-wine (in this case lemon juice), to get the total volume. Divide the total wine by the total volume, to get the percentage of wine. Then multiply that by the ABV to get the final ABV.
In this case, you have 768 US oz (6 gallons) wine to which you add 48 oz lemon juice, a total of 816 oz. Divide 768 by 816, which produces 0.94.
Multiply 9.5% ABV by 0.94 to get a final ABV of 8.9%.
This assume that 9.5% ABV is correct, and that the 96 oz you mentioned was part of the 6 gallons.