Fruit Wine Base Quanities

I came across this list of fruit vs. sugar and chemical content this morning and thought it was a good start to something great. It is missing more then a few options but I thought, why not...
It originally came in metric so I went ahead and converted to to make it a bit easier, rounding to the nearest pound. I think I want to find juice quantities to  add to this list. 

These are quantities to make 5 gallons or close to 23 Liters. 

Fresh Fruit . Apple Apricot Blackberry Black Currant Blueberry Chokecherry Crabapple Elderberry Gooseberry Huckleberry Pear Peach Purple Plum Sour Cherry Raspberry Red Currant Yellow Plum

Quantity Lbs 35 17.5 17.5 15.5 11 13 26 17.5 20 15.5 17.5 13 14 11 15.5 13

Sugar Lbs 7.5 13 14 13 14 13 10 14 12 14 12 13 13 14 12 14

Acid ml 65 45 25 10 35 20 25 45 5 40 45 50 25 20 35 60

Yeast Nutrient ml 25 30 25 25 35 25 25 25 30 25 30 35 25 30 25 30

Pectic Enzyme ml - 20 20 20 20 20 - 20 25 25 2.5 tea 20 20 20 20 20 20

Tannin ml 10 4 - - - - - - - 5 2 5 2 - - 5

Yeast Variety Chablis Steinburg Bordeaux Burgundy Bordeaux Burgundy Sauterne Burgundy Steinburg Bordeaux Champagne Steinburg Chablis Burgundy Steinburg Steinburg Steinburg