My Berry Hard Cider is conditioning now. I didn't use sugar in it, I mashed some Pilsner and Munich 6L, (5 lbs total) trying to get some residual sweetness from the unfermentibles. I think it worked, the dregs in the bottling bucket were pretty good. My FG was 1.002, pretty dry, but it still has some sweetness. Fruit sems to make beers ferment to dryness, and without some sugar, the fruits don't taste like you would think.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"