Hi Guys.....

I have 35 gallons of Merlot must with a brix of 25. All other parameters
are fine. Should I add about three gallons of distilled water to reduce it
to 22 or 23? Just picked the grapes, added SO2, but haven't added yeast or
yeast food yet. If I choose to add water, how long after ferment starts am
I safe in adding water?
Thanks for any advice on this one....

Bruce