Just as a postscript to all you 100%ers. I make my strawberry wine with added water using 20lbs for 5 galons imperial. I always freeze my freshly picked strawberries for a few days before starting off the initial fermentation. When the fruit has defrosted the juice extraction is virtually 100% without sqeezing etc and the fruit remains are virtually white/grey. I add a can of red grape juice concentrate to the must and then adjust the sugar so that I ferment out to about 12.5 % abv.
My actual reason for posting is the fact that the bouquet of my wine( more like an intense aroma ) is extremely pronounced and I am just starting to use my July 2002 wine which is just right for summer consumption just lightly chilled. I have found that it will certaily survive for at least another year without degrading at all --- don't know beyond that 'cos I have never had any last that long!
So isn't the pure juice bouquet and indeed taste overpowering. Or is it just not any different?
I have been make my still strawberry like this for a fairly long time (20 years +) and I also use the same ratio of fruit (but without the grape juice) to make my "method champagnoise" sparkling strawberry which is quite excellent ( but time consuming and needs a lot of tlc! -- it normally takes a good 18 months before I could consider drinking it ) as a "brut" sparkler!