Fermentation on low specific gravity

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samuel

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I have a question if someone knows weather a wine that starts fermentation with a potential alcohol per volume of 7% (SG of 1.060) will have a shorter fermentation period or stage than a wine that starts off fermentation with a potential alcohol per volume of 15% ( SG of 1.114)?
 
depends on the yeast but generally yes it will have a shorter ferment time
 
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