Sweetness of the finished product is up to the maker. End fermentation early, have more unfermentable sugars, or just add sweetener after fermentation and you

Sweetness of the finished product is up to the maker. End fermentation early, have more unfermentable sugars, or just add sweetener after fermentation and you have a sweeter wine. You can also choose yeasts that finish earlier. Use an aggressive yeast like champagne yeast and let it run to completion and the product is dryer. I agree though, most Americans expect fruit wines to be sweet.