Bruce_Nolte_N3LSY& wrote:

> I took the pressed grape skins from both primary
> fermentations, added a couple of gallons of sugar and water with a SG of
> 1.095, and made a couple of gallons of a second run wine. I use this
> wine to add to the carboys of the good stuff, the remainder I will use
> for cooking.

I discourage others from doing this. In my opinion, I think one should top
up with wine of equal or better quality.

I have made second run wine myself but I use it to blend with mediocre wine
which can't be hurt that much. I have recently blended some high pH wine
with some low pH second run wine and the result is something I can drink as
an every day wine.