Secondary Fermentation for homemade wines

So I have been making a few homemade fruit and vegetable wines over the last few months. I primary ferment to a specific gravity of 1.02 - 1.03 before transferring to a carboy. Most of instructions indicate to secondary ferment for 7-10 days. What I am noticing by day 7 my specific gravity is .995 or less and the wine tends to lose the taste you are trying to achieve. I may try to back sweetened some of the wines but for future batches will be measuring to achieve a .998-1.0. I will let you know with my next batch.