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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?

I would just add to what was already mentioned that you can also use a
good commercial red wine to top up. I make raspberry "port" every year,
and the best batch I've ever produced had about 3 litres of different
red wines added to it for the same reason - I didn't have enough for a
full carboy. Often, the "mistakes" lead to pleasant surprises.

Pp