Winemaker
Thinks s/he gets paid by the post
I used to make wine, and you can enrich the alcohol level by adding sugar to the mix after it has been fermenting a week, made some very strong stuff sometimes.
You are correct, however I make any sugar adjustments to MY wine initially for whites to 21 Brix, which is about 12% alcohol. At the winery, the law prevents sugar additions, which even if permitted, goes onto the label, which is a bigger than a can of worms, and just under javelin catching.