So it was strawberry season here in sunny florida a month or so ago. My dear and lovely bride went out and picked 43 pounds of fresh berries. We cleaned them and froze them in 5# bags. I started the must at 1.120 with an EC1118 yeast and it fermented down to 1.010 and stalled. We tasted the must and it doesn't seem to have any strawberry flavor. It seems some fruits have this issue. I wondering what I am doing wrong and how can i get the flavor to show up better?