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I recommend strawberry wine. And highly recommend a 6.5 gal bucket primary and 5 gallon glass or PET carboy. It is very little extra and sometimes even less work than doing 1 gallon batches.

while true that using the original concentrate after fermentation is complete will add to the time required for clearing. The sweetness will be more integrated and will bring back the original flavor and aroma of the fruit that may have been driven out during fermentation. I am not familiar...

Im about to try something similar to this. My buddy dropped off two 5 gallon buckets of "apple cider" for me to turn into wine/hard cider ( a combination of apples, maple syrup and elderberries) When I tasted it it was good and very drinkable but the flavor seemed a little watered down. I am...