I just started my third batch even though I haven't bottled my first yet. I know the more info I provide the better you will be able to answer my question so at the risk of having everyone doze off while reading the recipe is as follows. 3.5 lbs. strawberrys, 7pts. water, 2 lb. sugar, 1 tsp. acid blend, 1/4 tsp tannin blend, 1/2 tsp pectic enzyme, 1 tsp nutrient, 1 crushed campden, 1 pkg wine yeast. After crushing the berries in the straining bag I added all the other items with the exception of the yeast as directed. The recipe indicates I should have a starting SG of 1.090 - 1,095 however a reading indicated my SG to be 1.060. I began adding sugar untill the SG finally did reach 1.080 but have added 1/2 lb. sugar more than called for. Should I add more sugar, let it sit over night and take another SG, or do something else? Also considering the above would Lalvin EC-1118 be an acctptable yeast for this recipe, it's what I have on hand but could make a run to the supply store tomorrow before it's time to pitch. I almost forgot to mention I did allow for the Temp. calabration of the hydrometer.Thanks for all your guidance thus far.