I've pretty much followed Stanley Anderson's recipe for Blueberry
Burgundy.

Starting SG: 1.108 (a tad higher than his recommendation)
Finishing SG 0.986

Body: thin

When I rack off the seconardary I'm thinking of topping up with red
grape concentrate to add body and sweeten off dry. I don't mind a
sweetness of "1" for this wine as I know some sugar is needed to
brighten the flavours in a blueberry and in this case I need to take
the bite off the high alcohol. I don't mind the "grape" influence.

Any suggestions how much concentrate to add? Can I add it straight or
should I dilute it? Yes, I know to add sorbate.

TIA, Jim