"Bruce" > wrote:

> 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....

25 Brix is about 14.5% a.b.v. Be thankful for your good fortune. Don't
dilute it.

If you really wish to make a weaker wine, stir the must vigourously during
fermentation. This will cause some of the alcohol to evaporate. Or mix it
with a weaker wine after fermentation. Adding water to merlot is (or should
be) a hanging offence.