The alcohol is correct for the initial Brix value of the must. The V.A. is higher than I expected. Some folks would panic at this number, but I'm not concerned. There is no evidence of spontaneous lactobacillus infection, nor was there any sensory or visual evidence of spoilage in the fruit before fermentation. In decreasing order of probability, the number is 1) perhaps a lab artifact, 2) evidence of yeast stress from the rapid temperature increase I subjected it to, or maybe from the low inoculation rate, or 3) due to slight bacterial activity that occurred because I used a lower SO2 rate on the must.