That is what I do now with one qualification. I get the sugar
balanced and _taste_ before I work the acids.

I threw taste in there from painful experience. You would think a
book from Penn State on winemaking would be a reliable source of
information when making Strawberry wine for the first time, right? I
did. Well, like an idiot I did not question the huge addition of
citric acid they indicated and just dumped it in. The typo in the
ingredient list became obvious once I tasted it. They meant
teaspoons, not tablespoons. The good news was that instead of making
5 gallons of strawberry, I made 15. That's 75 bottles of sweet wine;
I don't really drink sweet wines often; that was the bad news.

The moral of the story is it's your wine; even if you have never made
wine before either verify the recipe is correct from someone who has
followed it or proceed with caution when adding things that have a
major impact on flavor. I would consider those to be water, sugar and
acid. It never hurts to measure out what you need and add it 1/3 at a
time, tasting in between. The must should not be cloyingly sweet
unless you want a sweet wine in the end; it should not taste like
lemonade either. Another benefit of tasting is training you palate,
even if you guess wrong and have to adjust things later, the next time
you have a benchmark to work from. Your taste buds are probably the
most important tool you have when making wine.

Joe