If you are getting high octane from strawberries it is because you are using
too much sugar. Try cutting back considerably on you next batch. Use a
hydrometer and aim for 11-12%.

Now, what to do with it. Sweeten it up. If it is a little flat after
sweetening, add a bit of acid. Sweet wines call for more acid to balance
them out. Then serve it as a desert wine. If you really want to go off the
deep end and serve a great strong flavored desert strawberry wine -- after
you have sweetened and adjusted it, then serve it half and half with cream.
Strawberry wine and cream! You will be amazed!

Ray

"Tom" > wrote in message
...
> 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
>
>