Tom,
Perhaps I misread the thread...
The question/statement was "....incorprating fruit with a kit"
Check out T Vandergrifts article in Winemaker Mag...
Correction: for a standard 6 gallon kit....one could use 6-8lbs sugar as Tom mentioned. Vandergrift used two 6 gallon kits and ended up adding enough water for approx 15 gallons of must. At the end, he had just over 12 gallons of wine....sorry for the confusion
The goal of adding the sugar to the strawberries to extract all the juice from the berries themselves (i.e. similar to extracting the juice with a steamer)
Once all the juice is extracted (approx 3 days) the kit is added to the strawberry juice. Clearly, the S.G. will be through the roof here....As a result, water should be added in 1/2 gallon increments until desired S.G is reached. Thus the reason for a larger fermenter.
Anyway, just wanted to add some clarification here