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Question about "topping up"
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? |
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