Blueberry and Strawberry Goodness - two new wines a'comin!

For my first two, I created the must in a 6 gallon primary fermenter for each fruit instead of of the way-too-small 1 gallon fermenter, to much better effect.  I used 4lbs of strawberries and 4 pints of blueberry for each, and about 3 quarts of water and 2 lbs of sugar for each. I cooked the water and sugar together, cut up the fruit, removing any nasty bits or stems and put them in a straining bag - I then added the pectic enzyme, tannin and yeast nutrient and let it sit for 24 hours.  I didn't use a campden tablet, decided not to, cause I would like to try to make wine without sulfites.  I also used ammonia to sterilize all my tools, instead of potassium metabisulfite (pot meta), since thats another source of sulfites in wine.  I've read much that sterilizing with ammonia, and cleaning it very well with hot water can of course be a very good sterilizing agent, as long as you make sure "every last molecule" of ammonia is washed away.  Yesterday I added my yeast after the must had cooled.  I chose Pasteur instead of montrachet, since I wanted to try something new.  I will see how it turns out in a few months!!!  

Stay tuned! As soon as my 6 gallon fermenters are free again, I am going to start a pinot noir from a juice kit I got.

I will let you know how the racking into the secondary fermenter and the hydrometer tests work out for me.