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.