Does anyone in this group follow the “finding” of the late Robert Kime I
found in my archives:

“Robert Kime, food science pilot plant manager at Cornell's New York State
Agricultural Experiment Station, believes he has found the alcohol-content
threshold that separates fine fruit wine from cheap, inferior wine -- what
the British call "plonk."
"It's a fine line," says Kime, explaining that when winemakers, commercial
and domestic, allow the fruit-fermentation process to exceed an alcohol
content of 10.5 percent, the wine's flavor can be ruined. Kime, who has
worked with a number of wineries in the New York Finger Lakes region, notes
that winemakers invariably sacrifice flavor by making fruit wine with the
same alcohol content as wine made from grapes.
Grape wine can have an alcohol content as high as 11 or 12 percent and still
be excellent. However, Kime says, alcohol is a solvent that can react with
and dissolve flavor compounds in other fruits and vegetables when it reaches
levels of 11 percent or higher.
"Higher alcohol content vaporizes the flavors, and they escape through the
bubbler overnight," he says.
To prevent fruit wine from becoming tasteless or cloying, Kime suggests
stopping the fermentation cold. When the fermenting fruit or vegetables
reach about 10.5 percent alcohol, he halts fermentation by refrigeration at
28 degrees Fahrenheit. “

Dick Kruse