Trying to use some rules of thumb to get a desired sweetness and have a few ideas/questions.

Idea 5 gal (19L) batch of lemon strawberry aiming for slightly sweet. Close to a Moscato level.

Using 17g sugar in 1L water = 1% abv

Making 19L with a 16% tolerant yeast (RS Premier Blanc)

17x 16x 19 = 5,168g sugar needed

20LB (9,080g) lemons at 2.5% sugar = 227g sugar

5LB (2,270g) strawberries at 4.9% sugar = 111g sugar

That would be 338g of sugar from fruit assuming all sugars fermented. Leaving 4,830g (10.63LB) of white sugar needed.

I’m assuming this would end up fairly dry as most of the sugar would convert.

Should I just use 5,168g (11.4LB) sugar and let the fruit sugars sweeten it a bit?

I have plenty of time on my side to let it sit and cook and I store it in my laundry room so temp should be good and consistent just don’t want it super dry or sickly sweet.

TIA for amy advice, tips, tricks.