>I always get a alcohol aftertaste from the Peach and Strawberry wines, Why??

Alcohol can be balanced with acid or tannin.

Since you probably don't want tannins in a fruit/country wine, maybe
your acid can be brought up a bit ?

Note that acid also balances sugar, so if you bring up the acidity
then you also might find they taste less sweet despite having the same
amount of residual sugar.

All strawberry wine recipes I've seen call for 1 or 2 teaspoons of
acid per 3 to 4 pounds of fruit. If you are not making this addition,
that could be the problem.

Never made peach wine, but the recipe on Jack Keller's website calls
for a lemon, so it seems you need to add some acid to peach wines as
well.

If you are adding enough acid then perhaps the solution is simply to
make your wine 7 or 8% alcohol instead of 10% +.