Few SP secondary questions

[Elmer]

After a heck of a time getting fermantation to start (as addressed breifly here: http://www.winemakingtalk.com/forum/f68/slow-ferment-37289/index7.html) My skeeter Pee got going.
I just transfered to secondary at 1.010
Since I ended up with 1.5 gallon I had to split the 1/2 gallon. I had some left over cherries and tossed them in. (this batch will never be bottled, and will most likely be drank soon). The second mason jar is to fill up and top off what is lost out of the jug.

Anyhow....

I started with 14 0z of lemon juice and watered up to 1 gallon.
Recipe called for 12 oz.
due to stuck Ferm I watered down for fear of the stalled Ferm being caused by to much acidic in must. So added 1/2 gallon extra water and added 2 more oz of lemon (when ferm started) to compensate for the water .

Now according to my horrific math 1/2 of 12 oz is 6. So I should have 2 more oz to get up to 18.


Can I add 2 more oz of lemon to secondary?
Or with this throw off the balance and flavor?
Should I be concerned for a lack of flavor if I am 2 oz under what the receipe would call for?
Or should I just wait and back sweeten with some sugar and lemon?
I am afraid my batch will be weak on lemon flavor since I am 2 oz shy.

But this batch has been fun, even with the problems. So much so that DB is on deck!

 

[CBell]

You can add the 2oz now

On the other hand, some people cut the lemon juice by 50% and are still pleased with the outcome, so I don't think it will make any big difference one way or the other.

 

[Arne]

I make the full size batch, but usually start it out with just one bottle of real lemon, couple days later add another one and a while later add the third. Gets rid of most of the fermenting problems for me. . Arne.