ZOWEEEE! That stuff is good!
[Okay, brag engine off]

Some empirical fiddling with scales and measuring cups ended up
calibrating a specific "1-Cup" measuring cup to yeild 7.2 dry ounces of
granulated sugar. With a more sensitive scale, I could probably refine the
precision. But that would require upgrading the accuracy factors as well. It
ain't rocket science, after all. I did repeat the "calibration" five times
with the same results, so I'm happy.
Since 7.2 was darn close to the 7.4 I had calculated for, that was what
I started with for taste trials and subsequently ended with. While it is a
tad drier than the Muscat Canelli I had targeted, my sweetie-pie and I agree
that it is great as is.
The starting SG was 0.996 and went to 1.012 after sweetening. TA after
sweetening is somewhere between 0.4 and 0.5 using the titration kit scheme.
I plan on doing a titration measurement again before I bottle it. That is...
as soon as my new pH meter probe arrives along with a more accurate pipette.
The wine is beautifully clear with a color just on the dusky side of
scarlet.
All the fruit wine articles and recipes I've read say I should set it
aside for six months to a year before drinking. That is going to be a strain
on my self-control.