So I've worked quite hard this summer picking wild strawberries to make a super delicious wine (hopefully). Two days ago I took 3.6 kg of berries out of the freezer, put them in a fermenting bucket, added tartaric acid, sulfite and some water, before adding pectic enzyme half a day later. All good (divine smell). Yesterday, I calculated how much sugar I would need to get 11 % abv for the target volume; eight liters. (214 g/l)*(8 l) = 1712 g sugar. According to several online sources strawberries contain about 5 % sugar. 3.6 kg should add about 180 g of sugar to the must, which means that I needed to add ~1530 g of sugar, which I did. Then I measured the OG, which should've been around 1.085. Somehow it was in the territory of 1.115/300 g/l (actually off the charts on the hydrometer). The volume is just about eight liters. This just doesn't make any sense. Help? I want to point out that I'm sure my sugar additions were correct (I measured carefully before adding). The sample I tested had a fair amount of floating sediments. Could that throw off the reading to this extent?