Hi Daniel - and welcome.
A couple of quickish observations:
If my translations are reasonable , looks like you are making a wine using about 13 lbs of sugar (in total) in about 5 gallons of water. (Not sure if I understand the 10 L of lemon-lime correctly - so that you have 20 L of must with about 3000 grams ?? of sugar in the mix - )
Anyway, 13 lbs of sugar in 5 gallons of must = 2.6 lbs per gallon which converts to an SG of 1.104 which in turn has a potential ABV of about 14% and which your final SG (.950) suggests you have reached the 14%.
Fourteen percent ABV is not your average cider. Unless you know what you are doing this could be jam packed with fusels (hot alcohols) that can take years (if ever) to mellow out...
The thing about yeast is that wine (or cider, beer or mead) makers choose their yeast for the characteristics the yeast imparts or inhibits. Selecting a yeast (or yeasts) without much thought about things like mouthfeel, its affinity for the fruits being fermented, its ability to ferment at higher or lower temperatures, its need for nitrogen or other specified minerals and its ability to play nicely with other yeasts you pitch (add).. may result in all kinds of issues - such as flavorless wines.
The key element of all "wines" (and I include ciders, beers and meads) is balance. And balance includes how the amount of alcohol weighs against the residual sweetness of the wine; the acidity of the wine; the bitterness (the amount of tannin in the wine); and the richness of flavor. A wine that is very alcoholic but which is not flavor rich may be out of balance. A wine that is very alcoholic but which is very dry (not sweet) may be out of balance. A wine that is very alcoholic but which is "flat" and not sharp (because lacking in acidity or in tannin) may be out of balance.
Yeast flavors in a wine suggest what is called under-pitching of yeast. The larger the cell count of viable yeast in the must the less likely there will be a yeasty aroma or flavor - and while you may have nominally pitched enough yeast powder or liquid, pitching using poor rehydration protocol (temperature differences, lack of nutrition, among other criteria) can result in significant proportions of the cells being less than viable..
What to do? For this batch you might do two very different things. A) you might set it aside and forget about it for 12 -18 months. Time works in your favor - as long as the container you are storing the wine in is filled to the brim so that there is no "headroom" to allow for air to oxidize this wine. And B), You might draw off a few samples and add sugar or honey or another sweetener and see if the added sweetness brings forward the flavors of the lime and lemon. To add sugar to the whole batch you need to first stabilize it and you do that by making sure that there is no more sugar in the batch to ferment. Gravity will be rock solid stable over several weeks and several (three readings). You then add per instructions, enough K-meta and K-sorbate to prevent the remaining yeast cells from refermenting any added sugar, and then you can add however much sugar you have determined the wine needs (or you want) from the test you did by drawing those samples... (if each sample is say 25 CCs and you dissolve a known amount of sugar to each sample and you determine which amount you prefer then you multiply that amount by the total volume of your wine divided by 25 .. (simple arithmetic)...
For other wines - the best tip is to read a lot and experiment with IMO, small batches (4-5 L batches)... and when I say "read a lot".. I mean a lot of material published by trade publishers and not self published videos and books about which .. oh, I don't know.. roughly 95% is pure crap.
Good luck!
