Yep Joe, I took what you said into account.that's exactly what happened with the sugar, did you do 5.5 gallons or 6 to start with?
What should happen is the less water you use the denser the fruit should be and yes the ABV. is higher also ,that should have balanced out the values.
Always remember wine making and tasting is subjective by its own nature and the makers.
Unfortunately I do not have a 5 gallon carboy and I think my apartment is already overloaded, so I must do 6 or 6 + using overflow bottles.
Using small overflow bottles I just have to loosen the cap let some gas out every once in a while in the state before stabilization and in small bottles it is easy to separate the clear from the lees. So they are very helpful in racking and putting mixed lees and the very cloudy wine stuff in the small bottles and getting a 6 gal carboy of clear wine separate..
It's exta work but it works well for me.