I have a batch of 100% strawberry that is just about ready to bottle. At
the most recent racking it had a nice straberry flavor but with a somewhat
tart finish - the tartness was kind of nice and not an unpleasant
bitterness. My question is will sweetening the wine a touch mellow this
tartness, or will the tartness mellow with aging making the sweetening
unnecessary. I prefer my wines dry so I would like to avoid sweetening also
with the amount of fruit I have used the "sweet" flavor of the fruit stays
on the palate so I am afraid that a little bit of residual sugar might make
the wine sickly sweet. Any advice from others who have been here before?

Thanks-

JJ