topping-up

[JasonE]

I just transferred my cherry / strawberry must to the secondary fermenter. This recipe consists of 2lbs of frozen strawberries, 1lb of frozen cherries, and 1-12oz can of 100% White Grape juice concentrate.

I have two concerns with topping-up with water: 1) there seems to be a lot of lees at the bottom of the carboy, which is volume I'll lose at the next racking and 2) I'm only making a one-gallon batch. I do not want to dilute the wine too much by using water, so do you have any recommendations as to what else I can use? Fruit juice? Another fruit wine?

The last batch I made, I topped-up with water and the wine tasted diluted, so I really would rather stay away from that option.

If it helps, I used Red Star's Cote Des Blancs yeast.

Thanks!
jason

[grapeadmin]

Your best bet would be a similar kind of finished wine (so another fruit wine would be ideal). Otherwise, you can add a finished white wine (say chardonnay). As you said, I think water would be the last choice but it would be better than not topping up at all.

john
g and g

[bruce henderson]

i use glass beads and\or marbles to top up. why dillute or pollute with some other wine unless you don't care if the taste is changed. the beads are inexpensive and wallmart or any craft shop have them. just be sure you clean them. i soak them in ''easy clean''. i have been doing this forever and have had no poblems. hope this helps. bruce

[grapeadmin]

Good info. Thanks for posting!!

john