The wine is a sweet country wine. Some wine is dry. Dry wine is the result of the yeast eating all the sugar. This may be confusing, but let me try to explain it.
Your juice (
fruit, water, sugar) has the "potential" to make x% of alcohol. As an example, my reading from a hydrometer shows that it has the potential to make 14% alcohol. The type of yeast determines how much sugar is left behind after ferment. Lets say we put yeast in thats good for 10% alcohol. Thats the point when the yeast starts to die, it cant survive in a higher alcohol content. So you end up with sugar left in the wine, since the yeast dies before it eats all the sugar.
Another way to get a sweet wine is to kill off the yeast. Sample it till you like the taste. A cambden tablet is dropped in to kill the yeast. I do not use them as i keep it as natural as i can. If you refrigerate it without using the Camden tablet, the yeast activity will slow down or stop.
You can also sweeten it on the backend. If the wine has aged adequately, and it is dry, you can add sugar to it until it suites your taste. This can be problematic if keeping it natural. This will give the yeast more sugar to eat. If its bottled, the corks can pop. There are workarounds. Like refrigetating at this point. This will slow or stop the yeast from eating.
Brew houses
sell sweeteners that dont have sugar, so the yeast cant eat it. I have never done this. I guess stevia or those pink packets would work. My goal is homestead produced wine.
At some point, i transfer my wine into 1 gallon jugs with an airlock. When im ready to drink it, i move 1 gallon into the frigerator. I will sweeten it at this time if it is dry. The other 5 or 6 jugs are left at room temperature, to continue aging. The last gallon will be better than the first.
But the recipe i am outlining results in a sweet drinkable wine. Natural yeasts on the skins generally provide a lower alcohol content so some sugar will stay behind.
Some people will mix this wine with sprite if they want a bubbly drink. I like it just as it is.