My experience differs from Greg's and Ray's. I have noticed
significant differences in SG readings in musts with suspended solids
(up to 30 gravity points). Perhaps I am dealing with less diluted
musts (thus higher levels of SS) or my straining methods are less
effective. In any case, if winemakers want a reaosnable degree of
accuracy in their SG reading I think it is important to check that the
straining/reading procedures do provide it.

Ben