Leaving Dragon Blood dry?

[Allie Geiger]

I feel like I am the only one posting on this forum lately!
Anyway, does anyone else leave their dragon blood dry?
My batch is currently nearly cleared, and we have tasted it. It tastes like a not-quite ripe raspberry. Very tart, berry flavoured, the alcohol is a strong hit in the sinus though it should only be about 12%, but I'm sure that will mellow out some. We quite like the bone-dry taste, as I sweetened a small amount in a glass and it tasted a little too much like the fruit wines I drank as a teen. (Boones, etc.)
Wondering if it is common to leave DB dry, or if I should at least add 1 or 2 cups sugar to help bring out the berry tones. Really on the fence! Will the sugar bring out more flavour after aging?
What is your preference, and why?

 

[NorCal]

It's all about personal preference. Kinda like if you like your coffee black or with cream. I feel that the sweetness was needed to balance out the tartness and made a pretty nice fruit wine.

 

[RadRob]

I like it sweetened, it brings out the fruit flavor and masks the alcohol. I haven't aged it longer than 2 weeks but it seems to get better with age.

Allie, the DB thread is a little more active. https://www.winemakingtalk.com/threads/dangerdaves-dragon-blood-wine.41825/page-226#post-712682