"Sweet" and "Fruity" are 2 totally different things....
You get sweet by either providing so much sugar that the yeast conks out from Alcohol before it eats all of the sugar - With wine yeast, that's usually somewhere north of 14% alcohol.....
Or... by letting the wine run completely dry and then age it till it completely clears, then stabilizing it and backsweetening....
Or... I suppose you could use artificial sweetener if you like that sort of thing.
Those are your options for "Sweet"....
Thanks