Darlene is right and recipes are guidelines. That works okay for the
experienced but not so well for the neophyte. Also, recipes can be written
in different ways. A gal may be a British gallon or a US gal. Then most
recipes are written to start with a gal. This is a problem when you top up.
I think Jacks recipes are written to end with a gallon.

Anyway, a solution. Get some magnum wine bottles and some regulars and
maybe some splits. visit you local winemaking supply and get some small
bungs and some extra airlocks. Rack into wine bottles with airlocks and you
will not have to top up. or maybe only a little.

I personally hate using marbles if there is going to be any sediment at all.
It coats the marbles and you cannot cleanly rack the wine that is down in
the marbles. But then maybe that is just me.

Ray

"Julie" > wrote in message
om...
> Hello all.
>
> I'm a wee bit frustrated on accuracy or lack thereof in the blueberry
> dessert recipe from the Winemaker Magazine. Things were fine until
> last night, when I was meant to be removing the pulp from the primary.
> This I did. I also took an S.G. reading (1.025). Then, the
> directions indicated I must top up the one gallon with water. Well,
> in order to top up a one gallon, that means I added 1.75 LITRES to my
> new wine. sg of 1.020.
>
> How on EARTH will that ever be accurate?????? That's almost half a
> gallon of water added to it. Even if it tastes fine, how on earth do
> I know what the heck I made, and how much alcohol volume there is????
>
> Thanks,
>
> Julie