The answer is in one of the posts....... 1118 yeast.
EC-1118 is good, don't get me wrong, but it's also a PITA because it can ferment really fast, but it also seems to have a habit of blowing a lot of the aromatics and some of the more subtle flavours straight out the airlock, during the very vigorous first part of the ferment.
I prefer to leave it alone for those making sparkling wines/champagne type stuff.
There's any number of yeasts out there that do a better job with the aromas/flavours.
Besides, presuming it's a "small" batch (gallon or so) then 2lb of honey and the strawbs will still give a relatively low starting gravity, so getting it to .995 in 4 days doesn't really sound surprising......