Rick Vanderwal wrote:

> 1. Use the two gallons to make two gallons of really rich wine?

Being an advocate of 100% juice wines I'd say go for it! But *as long
as* you can produce a balanced wine from that juice. I would recommend
you check your TA and reduce with carbonate if necessary.

> 2. Dilute it to make a larger quanitity, but less acidic wine? And if
> so, how much water should I add for dilution? Could I add double the
> water, to bring the total to four gallons? or even five? But would that
> water it down too much?

When raspberry wine is diluted, it's often reduced in concentration by
3-5 times. If you are diluting for balance reasons alone, as you
indicate: I'd again suggest you check the TA and dilute only enough to
give a reasonable TA, but no further. There is no point in diluting
beyond that and then having to add acid blend, unless your aim is to
change the acid profile of the wine.

> 3. Buy a can of Oregon pure seedless raspberry puree and add it to what I
> have and bring the total to five gallons for lots of flavourful wine?

If you are happy with the quality of the puree (flavour and acid wise)
and you can gain considerable volume from it, why not. Again I'd
stress the balance issue though.

Ben
http://members.tripod.com/~BRotter/100juice.htm