I know money plays a part in this but if you have $100 and itching to spend it and the space you can get a used chest freezer and a johnson thermostat override to control your temps.
I use this faithfully for Cold Stabilization and for cool ferments on my whites.
I would give it some more time or if you are in a hurry use super kleer. Make sure temps are not too cool. I have noticed that super kleer and clearing in general do better when the ambient temps are warmer (warmer temps help release CO2).
Cold Stablization can also help.
I don't see a beam...
I cut and depit my strawberries before i freeze them.
Let the completely thaw then i would put in the ferm bag and into the primary.
Also add pectic enzymes that will aid in further break down of the cell walls.
JohnT is correct - there are a lot of things to consider when adjusting your PH.
To get a well balanced wine check those points and also consider if you plan to sweeten the wine - sugar and acidity play a part in the balance of the wine as well.
Ferment to dry means the fermentation has completed typically below 1.000 SG.
1 gallon of water for a 1 gallon batch is extreme as well.
4 #'s of fruit is very low as well.
I would up the #'s to about 8-9 pounds of strawberries per gallon.
Cut, remove unripe portions, and depit them...
Over the years i have noticed .7 to be a little high on my whites.
I tend to shoot for .6-.65 on my whites or PH around 3.5-3.6.
Take your readings and adjust accordingly. You can use the winecalc app to help.
Caution though - add a little at a time and retest. I also notice that if...