Hi cadeus, and welcome. What I am about to say may be quite different from what some others might suggest and that's fine. I've been making wine for about 20 years and have won a few state and national and international medals.
I suggest that you are trying to make a wine as if you were brewing a beer but the two drinks are quite different. First, different fruit have different amounts of acidity and if wine is all about balance (and it is) then you need to balance the acidity with perceived sweetness; Different fruits will produce different strengths of flavor and you need to balance the richness of the flavor against the amount of alcohol; different fruits and yeasts will provide you with different final viscosities (mouthfeel) and you want to produce a level of viscosity that sits well with the other elements... There are too many variables to create a cheat sheet that you tick off. The only way to make a wine that is good is to go by taste and the same fruit harvested from 10 different orchards will have 10 different characteristics . Fruit ain't grain and wine ain't beer.
All that said I would aim for a wine at about 12 -13% ABV. (so a starting gravity of about 1.090 - 1.100), with a TA of about 6 g/L . You really do not want to add more sugar than the yeast can ferment to alcohol because the tolerance of any strain of yeast is given as the expected minimum maximum tolerance and not the maximum maximum. In other words, you can be almost certain as dammit that the yeast will exceed the published tolerance. What experienced wine makers do is determine the precise amount of alcohol they want in their wine and then they stabilize the wine and if needed they back sweeten. But, for example, I am making a red wine and the final gravity is .992 and that wine needs no sweetening whatsoever. But if I make a country wine - say from pomegranates or from honey or elderflowers then those wines may need back sweetening to bring the flavor of the fruit or honey or flowers, forward. But 12 -13% ABV is just about the maximum amount of alcohol that fruit wine (wine - not brandy or liqueur) can handle.
Hope that this helps.