"I just recently made a passion fruit wine, with 10 Oz of passion fruit pulp and enough sugar to bring the SG to 1.15. Considering the acidity of the fruit, I wanted to go for a dryish wine with a not too high alcohol content.

The wine came out fantastic (almost like a Riesling), but that's exactly the problem. Besides a VERY subtle passion fruit finish, it tasted pretty much like a good white wine. I can buy that at the corner store.

Did I use too little of the passion fruit? It there a ""recommended rule of thumb"" parts to parts amount of fruit recommended to use when making wine?
I'm sure it depends greatly on the strength of flavor and sugar content of the fruit, but I'm hoping there is a rough range I can work with."