Making Strawberry Wine - Liqueur first?

[DroneKeeper]

I just finished preparing 20 pounds of strawberries for some strawberry wine. In my recipe searching I've found some people advise mixing all ingredients (except yeast) for 24 hours to allow the pectic enzymes to do their work but others such as this one http://www.eckraus.com/wine-making-strawberry recommends making a liqueur first using only the strawberries, minimal water, and the pectin and then only adding the yeast, sugar and remaining ingredients after the pectin has done it's job.

Has anybody used this liqueur method, and if so, what is the advantage of doing so? Does the pectinase do a better job in a smaller volume?

 

[theDREWery]

I've been making strawberry wine for a few years, and never bother to separate additions. The thinking is that campden (K meta) may hinder pectic enzyme, and alcohol fermentation does slow it down. In my experience, this doesn't matter, as I'm getting all the flavor and color out of the fruit within 3-4 days. You don't want to let it go longer than that, since you can start getting woody/grassy flavors out of the seeds.

Just aim for 4-5 lbs of berries per gallon, and thaw them prior to use.

My recipe figures 5 lbs strawberries to contribute 1/2 gal water and 3.9 oz sugar, so I start with 1/2 gal water and 2 lbs sugar. 2 tsp citric acid, 1/2 tsp pectic enzyme, 1/2 tsp wine tannin, and 1 tsp nutrient (DAP) all added at the same time as yeast. Then I pull the fruit after 3-4 days, whenever they turn pale and mushy. This is basically Jack Keller's recipe with more fruit.