You should smell my wine cellar: I have 3.5 gallons of Oregon Albion strawberries (and some chopped golden raisins and bananas, for body) fermenting. The smell is divine; I wrote a Sociology paper once on the power or aromas, and in that I wrote about a poet who got his inspiration from "smelling a bowl of over-ripe strawberries." If this is good, you should bug me to try some of it. I'm hoping it will scale up to commercial quantities, someday, if it's good enough. Some s'berry wines are too thin; that is why I macerated these before fermenting (such a rich, wonderful beyond-red syrup!) and used apple and pear juice instead of water. Fingers crossed!
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