Hi. I'm wondering if it would be alright to not ferment a Fruit Wine totally dry to S.G. 1.000 instead stop the fermentation at S.G. 1.020 to save myself the back-sweeten process. For example start with S.G. 1.120 and stop at S.G. 1.020 or even a little less depending on the sweetness. This would give me about a wine of 13% ABV. Any feedback would be very much appreciated.