Well I am guessing by, tastes like wine, you mean it is quite dry? Fruit flavors tend to be more pronounced in sweeter wines, as you had mentioned drinking desert wines. If this was a kit, did it call for sorbating the wine at the end? If you have killed off fermentation you should be able to add a sugar of your choosing. I suggest that you take a measured amount (such as one cup or 5 oz or how over much you want) and add sugar in small increments until you reach a sweetness and flavor you enjoy. Then multiply that to the appropriate amount for 5 gallons and add it before bottling.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port