I'm a bit thick this morning- so I'm not quite understanding your questions. I know the info is there, but I'm not quite following.
How many batches did you make and which recipe did you follow?
If I understand correctly, you did add lemon juice and sugar to your must, but not yeast? What was the main ingredient, and how did you come up with 13% ABV without a hydrometer? If you answer those, I think I can answer the questions about your first batch.
Your second recipe looks ok, but I don't know what you mean about not adding sugar because it was in there? And that recipe that you found really isn't totally different, just slightly if you multiply it by 5 for 5 gallons.
I think it's just done with primary fermentation- it sounds fine! Is that second batch in a carboy with an airlock? Have you racked it at all? What is the current sg?
I think you're doing better than you give yourself credit for! It sounds ok to me so far.
A really good resource for wine making is here: http://winemaking.jackkeller.net/basics.asp
I refer to Jack Keller's site all the time for yeast information, winemaking information, and recipes.