I blame everyone on the board for my head-first dive into this new adventure of wine making. I started my first 3 gallon strawberry after reading many other threads on how folks are doing this here. Yet I've not read anything about my situation thus the question(s). I know enough to get started and get it through PF, but now what? 10lbs frozen Strawberries Just shy of 6lbs light brown sugar 2.5 gallons spring water 3 cans Welches white grape concentrate 6tsp citric acid 3/4tsp grape tannin 3tsp yeast nutrient Red Star Cotes Des Blancs wine yeast Stirred vigorously twice a day to aerate/remove CO2 up through last night at .990 07/30 Starting SG 1.085 / pH 3.4 08/04 Ending SG .990 / pH 3.5 in the presence of CO2 (five days post yeast pitch) Calculated I believe 12.47ABV Question 1: This has been by far the fastest "pitch to done" for me. I still have another day to check it to verify the three days/no movement criteria then let it sit two more days before I have to do something. And from what I've read, some ferments will go this fast so I'm not too concerned. It's done when it's done and it appears to be done - sort of like slow smoking meats. So this is not an anomaly, right? Question 2: It's certainly not red like I would have thought before I read everyone else's comments on the color shift to pink/orange/grapefruit. I think this is to be expected. Speaking of grapefruit, it smells like grapefruit, rolls across the tongue nicely like a wine should, has a grapefruit flavor and a grapefruit aftertaste. Any idea what's going on here? Start with strawberries and get grapefruit? I'm thinking on ways to do an F-Pack of sorts yet haven't done that yet either. Simmer down some frozen strawberries, strain the juice and add it to the 3gal carboy? That might restart fermentation, right? Currently it's sitting in PF with a towel over it, strawberries in a mesh brewers bag. I've got a few days to ponder what's next. I had planned originally on racking the gross lees/pulp off then let it sit for a week, then re-racking while adding 3 Campden tabs and let that sit 45 days in an airlock carboy, then re-rack again 60 days, and again in 45 days, bottle and age 6 months. What does the hive mind here say I should be doing about the grapefruit flavor, an F-Pack and racking/bottle/age question? I can't thank you all enough for getting me to this point. I have a few batches of various flavors going and I owe that progress to everyone here.