Okay, I had to do some deep searching searching in another forum that I moderate which has a very scientific guy on there who deals with stuff like this as he works in the water treatment plant dealing with this syuff and here is what he wrote which I really neeed to know again.
"When you dilute a red wine with distilled (always use distilled) water you are adding neither hydrogen ions (acidity) nor alkalinity, which neutrailzes acidity. Tap water contains varying degrees of alkalinity, so you don't want to use that as it will give you an atrificially low reading.
The titration test is like counting the hydrogen ions in the sample. Thus, since distilled water adds no hydrogen ions, you can add as much distilled water as you need to and it won't change the test result. You don't even need to measure the distilled water, as it has no effect on the results. No matter how much distilled water you add, no correction factor is needed when calculating acidity from the results of your test.
So pretend you never added water to the samples and re-calculate your results. That will be the real acidity.