If your recipe & grind is dialled in, then over-extraction shouldn’t be an issue if pouring consistently. If you are dialling in a new/different grinder, using that dialled in recipe, then your over-extraction was going to happen the moment you ground the coffee, long before you added the last 10-15% of water.
Sure, you can tune by tweaking water volume, once you have determined whether you have over/under-extracted. But why not just dial in the grinder and save yourself making brews at a wide range of strengths?