Next time use a float & set your potential alcohol to 11 or 12%.
Different fruit have different sugar content so using a 1 or 2 pounds
per gallon formula across the board will ultimately give you various
end results depending on what your using, fruitwise, for flavor. I
like to check mine BEFORE adding any sugar to get a baseline on how
much is needed for that particular batch. Just did some pear wine made
from juice i bought from a local orchard & that stuff was 7% all by
itself. Good luck.