Oh, ok, thanks for clearing that up about the sugar. You should be ok, then, as far as ABV, but a little light on the strawberries.
EC-1118 is a good choice, but it' won't leave any residual sweetness, and maybe not much in the way of fruitiness. It'll still work out ok for you, I think, since I like that yeast and use it often.
Campden does NOT inhibit wine yeast, that is why it is used for winemaking. However, since it's already going, I'd just leave it alone and let it finish primary, planning to rack around 1.020- 1.010 (or approx. 5 days after fermentation begins) to secondary. (I suggest replacing your hydrometer as soon as possible, as they are really indispensible in wine making). Like I said, dissolve the campden in a little water, and then rack the wine into it.
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