Agreed, or more if used as a drench conversely with FPJ :) 1:1000 is typical here, even with OHN.
I use fermented sea water which is OK at 1:15 but I prefer 1:30 in case I need to give myself a drip and dont have time to mix it up :) same with Bacterial mineral water, but they dont have sugar :) Perhaps very wine smelling would indicate higher levels of yeast fungus. Depending on the spp. if any include the duplicate ADH2 gene, this might hinder ripening or worse, encourage higher levels of E-Coli, imo, Saccharomyces cerevisiae and Bacillus Subtilus will help inhibit the ADH2 gene injection