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