I used 14 pounds of fresh strawberries crushed and 1 can of strawberries.

I stabilized and backsweetened with 6 pounds of berries. I had to draw some wine out and refrigerate because the carboy was full.

It smelled fantastic the last time I racked.

I am near bottling time and am nervous since this is the first real fruit wine I have done.

I bottled (3 Dec) 5 months after this project began. The final gravity after backsweetening was 1.000.

It turned out ok but not enough strawberry flavour for my taste. If I make it again, I will step up the berries in secondary. It came out very clear, which was a worry because strawberry wine is notoriously hard to get all the fine bits out (lees).