Your learning already and don't even know it. That's why it's so hard
to give advice Russ, you ALWAYS forget something. That something is,
always make enough wine to fill at least 1 thing to the top. If you
made exactly 5 gallons and your going to use a 5 gallon carboy to to
store it, you probably didn't make enough. Now, you could use the
blueberry wine you have BUT you could also use gallon jugs instead of a
5 gallon carboy and break up the last ( part of the 5th gallon) gallon
into magnums and wine bottle size increments. If your hell bent on the
carboy then use the blueberry wine to top up. Don't forget, next time
you rack you'll run into the same problem. It's always good to have
muliple increments of wine around to top up.

Bob

wrote:
> As some of you may now know, I'm in the first week of making 5
gallons
> of blueberry wine from oregon puree. This weekend, I will do my
first
> racking process.
>
> My question is, when I "top up", should I just use distilled water?
I
> don't want to throw the flavor off by adding some oddball wine. I do
> have a bottle of blueberry wine that I haven't opened yet that I
> bought. Should I just use that? Or would water be OK?