Experienced winemakers often do many things to concentrate wine
characteristics such as flavors, aroma, etc. and diluting the must with
water is not a good idea unless, of course you're reconstituting a
concentrate.

As already mentioned you should start with enough must to fill a large
vessel (such as your carboy) and at least a few, smaller containers as well.
Obviously all vessels need fermentation locks and be kept topped up. It can
be a bit of a nuisance but investing in a few smaller containers, air locks
and appropriately sized bungs is a good investment. Most wines will require
2-3 rackings over a period of time and if you are bulk aging you will want
to taste it once in a while to make sure it is progressing well so topping
up from smaller containers is the only practical way of proceeding. At this
point your best option seems to be topping up with your bottle and if that
is more than required try to find a small container for the remainder for
future topping up.

Good luck,

Glen Duff
------------
> wrote in message
oups.com...
> 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?
>