Hi Quacker - I would reject any recipe for any country wine whose starting gravity was much above 1.090. Wine is all about balance and given the often subtle flavors of berries, stone fruit, flowers, or vegetables no country wine with more than about 12% alcohol is going to be balanced.
Very few lab cultured yeast will not be able to ferment to absolute dryness a wine that has about 2- 2.5 lbs of sugar (the starting gravity I mentioned) so any such wine should not be sweet unless you stabilize and back sweeten. Tricks such as deliberately adding more sugar than the yeast can (nominally) ferment are as likely to fail as work -So you will adding more and more sugar to the wine to try to kill the yeast by poisoning them with alcohol. OR you will have killed the yeast long before you imagined they might succumb and your wine will be so sweet it will peel the enamel from your teeth.
Your aim should be to aim for a good ABV given what you are fermenting; your aim should be to provide everything the yeast needs to ferment those sugars brut dry; and your aim should be to sweeten (or not) the resulting wine to your taste. Any recipe that suggests otherwise is a waste of your time , your money and your energy.