To much water in my homemade wine. Please help!

I am makeing a apple wine with fresh apple juice. This is my first shot at makeing wine and I may have made a BIG mistake.

While following a few diffrent recipes I found on the internet. I was siphoning from my primary to my secondary fermintation, the recipe said to top off with water. I did but I tasted it and It tastes very watery now.
Can I just add more acid/lemon jucie? Can I add more yeast and sugar to rasie the alcohol containt?
Please help I dont want to have to drink waterd down wine. But I will if I have to

How much water did you top it off with?? The yeast is there, you can try adding some sugar but only add it a little at a time and in solution, but you probably are past the point of no return. One option is to get an apple juice concentrate get it to room temp and add that or at least part of it. That way you are adding the apple, some sugar... it's also the way I sweeten back my apple wine, with the concentrate AFTER I sulfite and add sorbate. Did you take specific gravity readings you can give us and can you tell us where it was when you transfered to the secondary and where it is now? By SG I mean a hydrometer reading.