sweetening fruit wines

[montveil]

I find that sweetening fruit wines usually enhances their flavor and body
What would be considered a off sweet, semi sweet, and sweet wine?
I have been adding about 1 1/2 ounces per quart = SG ~ 1.015.
My wines are usually along the lighter side ranging from rose to light reds.
I ferment my wines to complete dryness.
The ph is usually around 3.4 to 3.6 max.
Maybe there is no answer but to do bench tests.
Thanks for any insights

 

[GreginND]

Maybe there is no answer but to do bench tests.

Yes, you are right. The only way to know how much sugar is to do trials. My sweet spot (pun intended) is at about 2% sugar for most fruit wines. This is plenty sweet for me without being overly sweet. But I've found it varies a lot by fruit and by vintage. I've made wines anywhere from 0.5% to over 4% sugar in order to balance it.

Your tastes may be different. Do the trials and sweeten it to your taste.