In primary, squeeze strawberries and leave bag in juice. Add sugar, lemon juice and yeast nutrient and stir well to dissolve. Add crushed Campden tablet, cover primary and wait 12 hours. Stir in pectic enzyme, recover and wait another 12 hours. Add wine yeast and recover, stirring daily for 7 days.
Squeeze strawberries gently to extract juice and discard pulp.
Pour liquid into secondary and fit airlock. Refit airlock and set aside until crystal clear. Rack into bottles and age 6-12 months. Pick out watermelon seeds and apricot stones from pulp. Allow to cool to lukewarm then add juice of lemon and orange and water to total one gallon and all other ingredients except yeast to primary fermentation vessel.