Joe, I don't know what to say other then I like the SP I make so much I've made 20 gallons this Winter so far to have for the Summer.
In fact, the last batch I made I started off with 2 quarts of lemon juice I had from a batch of Limoncello I had made and that batch came out AWESOME.
There are a couple things I do different from Lons recipe. I use the 1118 yeast, I don't add the last bottle of juice until AFTER fermentation is complete, but still add the extra energizer and nutrient when the must gets to 1.05. I feel that adding the last bottle of juice after fermentation gives it more lemon flavor. I keep the temperature around 75+ degrees. I degas two times before clearing with Sparkolloid and it comes out crystal clear. I finely backsweeten to SG 1.018 to 1.02
I always drink this cold, on the rocks. Adding a wedge of lemon makes it even better yet.
I can understand some not liking SP but if your SP is coming out awful, something is wrong. Be sure everything is always clean and sanitized, including every time anything comes in contact with the must.
If yours is that bad ,I wouldn't want to swap. However, I will be willing to send you a bottle of mine. PM me your contact info.
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