Gravity reading and sweetness

[deafcone]

I have been backsweetening wines as my wife likes them sweet. We've narrowed it down to about a cup of sugar per gallon to backsweeten and it's worked fine till today.
I made an Apple blueberry wine, 2nd time, and it seems too sweet so I tried measuring the gravity of a pineapple wine and the Apple blueberry wine to see if that would help.
The pineapple wine came out at about 1.018 to 1.020 so. Thought the blueberry wine would be higher since its sweeter but the blueberry wine came in at 1.014.

So I'm assuming the acidity of the pineapple wine offset some of the sweetness. I did backsweeten the previous batch of blueberry wine the same as this batch but it wasnt near as sweet.

For reference I used frozen apple juice concentrate, blueberry pomegranate juice in half gallon size, and frozen blueberries. Same for both batches,just added more blueberry pomegranate and canned apple juice as I upped it from a 3 gallon batch to 5.

Input?

 

[pumpkinman2012]

My compliments on using your hydrometer!
You are correct on the Pineapple wine - the natural acidity probably balanced out the sweetness. It is always good to use other wines as a reference point, but different concentrates could have been processed differently.

Are you using a simple syrup to sweeten or are you adding the granulated sugar directly into the wine then trying to dissolve it?

For reference I used frozen apple juice concentrate, blueberry pomegranate juice in half gallon size, and frozen blueberries. Same for both batches,just added more blueberry pomegranate and canned apple juice as I upped it from a 3 gallon batch to 5.

Did you add the extra 2 gallons of juice in an attempt to cut down on the sweetness?

 

[ncbrewer]

My wife makes wine, and she told me about an article that said different sugars have different sweetness as far as taste. So apparently, the gravity isn't the whole story as far as tasting sweet. Sorry I can't give any more details.