I've been backing down on the sugar trying to get a alcohol around 10-11%. I
make mostly fruit wines and generaly start the crushed berries and sugar
juiced around 1.070-1.075SG. I don't like the finished wine real sugar
sweet, usually around 1.025- 1.030 which is sweet to some but I don't like
the alcohol after taste.. Most my wines finish around 11-12% Vino after
initial ferment. But Potential Alcohol with the hydrometer says it should be
around 10 %. Example: I started Strawberry at 1.070SG with Hydrometer and
ended up with 12% Vino. It's got a good strawberry taste , but I got the
alcohol aftertaste in the end which i'm trying to get away from. I always
get a alcohol aftertaste from the Peach and Strawberry wines, Why??