So the verdict is in. We liked it best at an sg of 1.000. According to my calculations, performed after drinking a lot of this very tasty beverare rather quickly, that amounts to 2.6g sugar/100ml. Sitting here I'm amazed at what a touch of sweetness will do to the flavor of a dry tart wine. That 3 year old chokecherry never would have survived until today had I backsweetened it. When I was just a pup, before the internet made this sort of exchange of ideas so easy, I used to go down to my favorite LHBS for guidance. That guy treated me fantastically, laid a solid foundation so to speak. But one time, when I mentioned that I planned to backsweeten my first strawberry wine, he told me to never ever under any circumstance backsweeten a wine. That was the worst advice i was ever given, because i took it as gospel, written in stone! Maybe what he told me was due to a bad experience he had, maybe the kid in his store had just stumbled onto the secret to his success ( there were a lot of medals and awards on his walls). I've sat on bottles for years, waiting for "the sweetness to come out"and been dissapointed every time i opened the last of the batch. I see fruit wines in a whole new light now. I'm excited for summer now lol. cheers to all of you who post your experiences here on the forum so that those who come after you may avoid the school of hard knocks. And once again, thanks to Dave for sharing this recipe!