Admittedly, I'm not much of a fruit winemaker, but every now and then I do dabble, and decided earlier this year to do a strawberry wine. I live about 15 miles from Ponchatoula, LA, home of the Ponchatoula Strawberry Festival every year, an area well renowned for its strawberry production. I bought a bunch of really nice strawberries in bulk from a grower, cut the leaves off, halved and froze them a while back. They're at home thawing right now. The plan is to make wine from the strawberries, no water added, and I have 100 pounds, which I'm pretty sure should get me 6 gallons, though I don't know from experience, anyone know? All recipe stuff is under control for adjustments to pH, TA and BRIX, as well as yeast, nutrients, tannin, etc.. Plan to use Lallzyme EX-V for breakdown of the fruit, and plenty pectic enzyme to work on the pectic haze ahead of time, but just wondering if anyone here has done straight strawberry with no water and has any tips / best practices to get the must prepared...Run it through the press first? Run it through the crusher? Chop it up with a paint stirrer? Mush it up with my punchdown tool? Any thoughts?