I have been making strawberry wine and it has been going good (or so I thought LOL). I added potassium metabisulfite when it slowed fermentation to a bubble a minute and barely any bubbles (around 1.000-0.980 SG (hard to read at that time)) and let it sit for the last 3 days to settle some. I decided to rack it into the glass carboy and wanted to taste it. I think I just made strawberry moonshine! It had a sharp bite of alcohol to it with this tasting, it wasn't very sweet either. Can anyone give me some recommendations on how to sweeten it up some at this time? How could I cut the alcohol content some too? Would you recommend adding some 100% strawberry juice to get this accomplished? Thank you in advance!