I have two batches of Strawberry wine going right now. They are ready to be
stabalized, sweetened and bottled. I just got a PH meter yesterday so I
checked the acid. I would like to see what you guys would do to finish each
of these wines.

1 - 4 galons PH=3.04 TA=7.25
2 - 1 galon PH=3.06 TA=6.25

I prefer dry wines but understand strawberry should be sweetened, so I would
probably prefer to sweeten it lightly. Any suggestions?