Fresh, Frozen or Canned Strawberries?

[SwampassJ]

Lets say I'm feeling a bit fruity and I'm considering some semi-sweet to sweet fruit wines. I would like to know what would be pros and cons of the strawberry options.? I've spent the last few nights reading through the threads I could find and I don't recall seeing any canned strawberries (in syrup or in water) and most of the recipes call for Frozen with some being fresh that can pick their own.

I'm ready to send SWMBO on a run to the LHBS when she goes up to see her mom to get the pectin, acid blend, tannin, nutrient and clearing agents + yeast.

Now time for me to learn about the different yeasties for the job.

 

[weirdboy]

I get fresh strawberries, wash and halve them, and then stick them in sanitized containers and freeze them.

 

[scpenname]

I've made a strawberry from fresh berries that turned out nicely. Here is what I did:
Ingredients:
22 lbs. fresh strawberries (instead of 19.5 from recipe), ended up being 3.25 gals. mushed up.
3 lb. chopped golden raisins
14 lbs. light brown sugar (15 in recipe)
9 tsp. acid blend (instead of 2 t. per gallon of citric acid from recipe)
1.3 tsp. grape tannin
water to make 6.5 gallons
6 tsp. yeast nutrient
Cote des Blancs yeast
Link: http://winemaking.jackkeller.net/reques5.asp (recipe number 2)

One suggestion: don't squeeze the strawberries. It creates a lot of sediment.

 

[daugenet]

I would say to use frozen or ones you pick as they will be the most fresh and least processed. (as well as no added sugars)

 

[SwampassJ]

I'm probably going to go with frozen. Sams had a 5lb bag for cheap (forget the price) and the fresh strawberries looked like **** at $3 per lb.