Ok this requires some heavy math.
I am in Europe so I convert to kilo's and liters so please correct me if I am wrong.
3.33 lbs per gallon equals 3.33 lbs per 3,78 liters
So for 1 liter this is 3,33 / 3,78 is 0.87 lbs.
0.87 lbs equals 394 grams (this is all from the calculator at this page :
http://web2.airmail.net/sgross/fermcalc/ )
Okay now I looked into my tables of fruit and I found that strawberries have about 70 grams sugar per liter, so the initial sugar amount would be: 70 grams + added 394 grams = 464 grams per liter.
Now that is a hell lot of sugar so you are lucky that it would ferment at all........
Ok now the last SG measurement told you it was 1022.
The Oechsle calculation tells me there is still (1022 - 1000) * 2.6 = 57.2 grams sugar per liter in your wine.
Now this is a sweeeeeeeeeeeeeeeeeeett wine
You have fermented 464 - 57 = 407 grams sugar.
Now 407 grams while 18 grams provides for 1% alcohol would give........
Eehhhhhh that would give 22 % alcohol
Now we presume we have a faulty reading of the strawberries.
Then we still have an initial sugar amount of 394 grams with residual 57 grams = 337 grams which would give 337 / 18 = 18 % alcohol.
The Champagne yeast is indeed capable of this.
You told us it tastes good, with this kind of alcohol it should taste like rocket fuel
I think the wine will be safe, the alcohol is way to high to restart fermenting again. But beware of Malo Lactic fermentation.
Anybody want to comment on this ????
Luc