It's probably been done before (technique)...
... but as a newbie winemaker (1 year now, woo!), I think I invented a cool technique. I was making a batch of Cyser, and I had 8 gallons of apple juice, but my primary bucket would only hold 6 gallons (accounting for foam). All my other vessels were full, so I couldn't just make 2 4-gallon batches.
So I mixed up a 6 gallon batch of Cyser and took very precise notes on how much of each ingredient I added. I staggered the nutrient additions, but when I went to add the 3rd nutrient addition at around 1.050 (OG of 1.108), I racked 2 gallons out of the bucket and into 1-gallon jugs. I then poured 1 1/2 gallons of my remaining juice into the 6-gallon bucket. I mixed in 1/3 of the original ingredients (3 lbs honey instead of 9, and 10oz brown sugar instead of 32oz) into the half-gallon of juice left in the jug. I shook the hell out of it to mix, and poured it into the 6 gallon bucket. That way, I didn't have to worry about any gravity changes, as what I poured in was identical to the original must!
It worked beautifully. The bucket with it's new ingredients fermented dry, as did the 2 1 gallon jugs. I racked into a 5 gallon carboy and 1 gallon jug, and now I have a total of 8 gallons of dry cyser clearing! Veterans might say "duh, I do that all the time", but I felt pretty clever figuring it out to make an 8 gallon batch in a 6 gallon bucket.
Pendergrast Family Wines - Bottling Since... recently
Secondary: Cyser, Skeeter Pee, Cutie's Orange Mead, Strawberry Wine, Habanero mead, Mango Wine, Concorde Grape Wine, Raspberry Mead, Apfelwein, Plum Wine, Strawberry Wine, Cherry Wine
Bottled: Apfelwein x8, Joe's Quick Grape Mead, Fruit Punch, Concorde Grape Wine, Skeeter Pee, Pineapple Wine, Blueberry Cider, Blueberry Mead, Strawberry Guava, Lemon Mead, 'Quick' Mead, Strawberry Breeze Wine