Place the strawberries and sugar into a large bowl or directly into your fermentation vessel.  Allow the sugar to pull the juice from the strawberries for a few hours.

Add the remaining ingredients (except wine yeast) and fill with water to within a few inches of the top of the fermentation vessel.  Give it a stir or shake to combine the ingredients.

Dissolve a packet of wine yeast in about 1/4 cup of water and allow it to rehydrate for at least 5 minutes.  Add the dissolved yeast into the wine base and cap the mixture with a water lock.

Allow the mixture to ferment for about 2 weeks and then use a siphon to rack the wine into a new fermenter.  Filter through a fine mesh strainer as you go to remove any strawberry chunks and leave any sediment behind.

Cap with an airlock and allow the strawberry wine to ferment in secondary for about 6 weeks, or until fermentation is complete, before bottling.

Bottle the wine, leaving behind the sediment.  Cork bottles and allow it to age for at least a month, preferably 3-6 months before drinking.