Tom wrote:

> Two years in a row I am ending up with a strawberry wine with a wonderful
> aroma, taste and color but at a whopping 14%+ alcohol, way to hot for a
> country wine. Still not sure what I'm going to do with'em. Thinking
> about
> blending with some of my reisling from 2003? My wife likes that idea!
>
> Anyway, I find pulp laden fruit very difficult to get decent SG readings,
> and despite reducing the sugar the second year it was still "hot". I
> don't do many non grape wines so any suggestions to speed up the curve
> would be appreciated.
>
> Thanks
>
> Tom

You might consider getting a refractometer and measuring brix instead of SG
- or you can do both.