Bruce_Nolte_N3LSY& wrote:

> Paul E. Lehmann wrote:
>
>> 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.
>>
> Using second run wine to top off the first would probably be better than
> pouring some "wine in a box" type wine to top off the carboys.

Agree. That is why I said to top up with - of equal to or better than -
quality of what you are topping up.