Sammy, I dug up my notes from the Strawberry and Peach wine. I have never made a straight strawberry wine but you can refer to this for ideas.
As mentioned above it would be wise to boost the pounds per gallon as strawberries alone can be flat tasting. I added peaches to mine to help add natural sugar and flavor.
You definitely need a hydrometer if you don't have one already. @$10-15 bucks Somewhere down the line buy a ph meter to take not only ph readings but acid % readings. They run $100-120 bucks but it is invaluable. For now use your taste as a guide.
Strawberry Peach Wine 5 Gallon Final
Starting Gravity 1.080
Yeast Lalvin 71B-1122
15 Pounds Strawberries, cleaned, green removed, halved and frozen.
20 pounds Peaches frozen
1/2 teaspoon grape tannin
20 drops Pectic enzyme
6 teaspoons yeast nutrient
6 teaspoons acid blend
Inverted Sugar to reach 1.070 gravity
Inverted sugar 20 ounces by weight to back sweeten
Potassium Metabisulfite
5 teaspoons Sparkolloid
2 1/2 teaspoons pot. sorbate (DO NOT ADD UP FRONT)
2 six gallon buckets for fermenting initally
water to equal 5 1/2 gallons
inverted sugar to bring gravity to 1.070
Equally add peaches and strawberries to both buckets
when the majority of the fruit has thawed add pectic enzyme equally-wait 12 hrs.
Add nutrient, acid blend and tannin, stir
check gravity and adjust if necessary to 1.070. Fruit will add more sugar naturally
Add your yeast. Suggest rehydrating it or making a starter. Stir
Stir several times a day. Push down cap (fruit that rises from CO2)
Remove fruit when gravity reaches 1.020-1.010 and combine buckets.
Ferment dry.
If you have any yeast energizer you may add 1 teaspoon when gravity reaches 1.000, not necessary though.
Stir your must well and snap on a lid with an airlock or snap on a lid and crack one of the snaps. This will help to keep oxygen off of your must.
Wait 2 days. Gravity should be .990 Do not stir.
Rack off wine to a carboy.
Add 1/4 teaspoon pot. sulfite, add sparkolloid or other fining agent. Stir well to degass and blend sparkolloid well.
Add an airlock and keep @70 degrees to allow wine to clear. 4-6 weeks.
Rack off of sediment, add a pinch of sulfite and age 6 months.
Back sweeten to taste. I took mine to 1.010 using 20 ounces of sugar inverted. Add potassium sorbate. Let rest a week or two. Bottle.
My acid was .675%
ph 3.35
bottled with 50ppm sulfite
Starting with 5 1/2 gallons will yield 5 gallons when finished plus.
Use the slurry for a skeeter pee-it was awesome!
Keep in mind all fruit is different in acid and sweetness. Best to pick at full ripeness and discard pits, bad areas, stems.
If you adjust for volume, reduce everything proportionally except the yeast.
Here are some tutorials for your knowledge-Basic ferm. guide
http://www.winemakingtalk.com/forum/f71/basic-juice-fermenting-guide-14202/
Importance for stirring your must
http://www.winemakingtalk.com/forum/f71/importance-stirring-your-must-12040/
How to hydrate yeast
http://www.winemakingtalk.com/forum/f71/how-hydrate-yeast-10353/
There are many more on out Home Page>Tutorials