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You can finish it by TG! Don't listen to naysayers :) Start in a bucket, keep in open, covered bucket until 1.000. Maybe 4 days? Rack into CB, let it finish to 0.990. Maybe 7 more days. Rack it, add SuperKleer, wait 3 days, and bottle it/sweeten. Total time? 14 days. You can even...

start small, you can always add more. check often to be sure you don't over do it.

I would rack the bucket into a carboy now to finish out. No more air or stirring needed. You'll have a LOT of lees from the strawberrries. I think it might be a sickly sweet rocket-fuel no body mess - but no turning back now! Finish it out and hope for the best!

Watch out, before you know it, 1/3 of our nation will become giant pumpkins!!

They'll probably work, but it's up to you to decide if the risk of $8 is worth your batch having bad off-tastes or a pectin haze, or ....

Of course. Everyone's palate is different. I like the smoothness, some would and dislike. Just a suggestion.

Try splitting the sugar addition with Honey! You'll be surprised at the character~!

Don't "lose" any when moving it. Rack it to wine bottles, beer bottles, etc. Get a few smaller stoppers for those. That, or drink it!

Check your SG. 99% chance that will answer your question. Report back.

I'm going to steal that carboy crate idea. Funny thing about your coffee table. That's MY plans too! I have a buddy who works for Kreg, so he hooked me up with all their jigs. Now I can join boards and make some neato projects look professional (which I most certainly am not!).

Good Point. I guess saying "half a cup of sugar" isn't a good measure to compare. Looking at how much a certain amount of sugar adds, I'm probably drinking them at 0.995 to no higher than 1.000. I guess I call 1.000 to be pretty "sweet". I'd guess most don't, however :)

So, how much sugar do you have to add to get to that level? Assuming it finished dry?

So, I gave some of my "overly sweet" wine (I added too much sugar for my taste), and when he was telling me about it, he mentioned he thought it was a little "too dry". I was floored. It was a sweet mess (to me). So, I know, different strokes, different folks...but, how much sugar do you...

Yup. He summed it up for keeping it from re-fermenting. Tell me (post it here), what have you learned about Honey? I'd like to know! Maybe make a new thread if you have really good info??

OK, do your research. You can't really KILL a ferment. Not reliably, and still have a drinkable product. You need to start it correctly to have it finish right. I usually start at 1.085 - 1.090. For 12%, start at 1.080. It'll finish around 0.992. Clear (I use Super-Kleer). Sweeten...

Yup, I use Honey to backsweeten almost all my wines. A winner for sure. More complexity, but I only make them off-dry (1/4 cup/gallon), so not a overwheliming honey flavor. Using it for the ABV is good too, but too expensive for me! You can't stop the ferment. Let it go dry. Hopefully an...

For CB's - Juice. So Easy. 27% cocktail is the perfect blend. No added water!

I've made a 100% Kiwi wine. Delicious. Agreed. Not a Kiwi flavor, but very "fruity". I did skins and all. Just wash some of the hairs off, and toss in a bag, and go town squishing!

suggestion? Want the honey aroma? Don't ferment it. Add it as a sweetener at the end!

I bet you...it's was sobated cider! If so, just drink it now, while you can :( :( :( Or freeze it, and start a new vigorous 5 gallon batch, and then start to add that must in 1 gallon stages. I always, always request a special fresh-pressed batch. Most places will do that for you. Not even...