You are blessed to have the strawberries this year with the the lack of rain. I have used the recipe below recently. It is currently in the bottles and aging. Takes alot of fruit to make wine it seems to me...
This recipe will make 1 gallon of wine.
8 lbs of raw strawberries
7 pins of water, previously boiled or bottled
2 ½ lbs of sugar
Yeast -Red Curve
Hydrate the yeast in 1 cup of warm water (90-100F) for 10 minutes to get it going. Yeast starter.
Crush Strawberries, I blend them up in little blender, puree them.
Boil 4 pints of the water and dissolve 1 ½ lbs of sugar in it. Cool to 70F.
Once cool add this to the strawberries.
Add Yeast starter, ½ tsp acid blend, 1 tsp yeast nutrient, ½ tsp pectic enzyme, ¼ tsp grape tannin, 1 crushed campden tablet to the strawberry must, mix well.
Cover and let sit for 4-7 days.
Strain the must through a course cloth, wring out all the juice.
Boil 3 pints of water and dissolve 1 lb of sugar in it. Let cool to 70F and add to strained must.
Fix with air lock and let set till fermentation is complete. Up to 3 months.
If sufficiently clear can bottle, If not can let sit for up to 6 months to clear then bottle or dissolve ½ tsp of sparkeloid in 1 cup of water and boil for 5 minutes. Add to the wine and stir to assist clearing. Let sit for 2 weeks and then bottle.