First of all, Bill, great job fielding the DB questions. Your answers are spot-on!
The very first couple of DB's I ever made included more sugar and more lemon juice than I use now. At first, being patterned after Lon DePope's Skeeter Pee (thank you, Lon!), I use what he prescribed: being 96oz of lemon juice and six cups of sugar for a six gallon batch. But most of the time, Lon makes plain lemon Pee and flavors it with various colors of Kool Aid. I wanted mine to be more like a fruity blush (thus the fruit!) For me, it was both too sweet and too tart using Lon's recipe, so I first reduced the lemon juice to 48oz (and therefore the acid), then backed off on the sugar. This allowed the fruit to come forward (a problem Lon did not have to deal with). I finally got it adjusted to my---and my wife's---tastes, since she was who inspired me to start making wine. Dragon Blood was my attempt to make what she liked. Amazingly, I got it very near right the very first time.
Speaking of which, in celebration of the 3rd anniversary of my first batch of Dragon Blood, here's a picture of that very first batch...