I have a silly question, or maybe I'm over thinking. Okay, if a wine recipe for a 1 gallon batch of wine states to use 5 pints of boiling water poured over the fruit & sugar initally, where does the remaining fluid come from to make 1 gallon?
For example, the strawberry recipe I'm using calls for 3 1/2 lbs of berries, 1/4 lb. of golden raisins, and 1/4 lb. of dates, but only calls for 5 pints of waterat initial fermentation. At racking into the 2ndary, it says to "top off to 1 gallon". Top off with what? More water? Will more liquid beextracted from thefruit to come close to a gallon?
So, if 8 pints = 1 gallon and it calls for 5 pints, where does the other 3 pints come from? From the fruit?
Thanks!
For example, the strawberry recipe I'm using calls for 3 1/2 lbs of berries, 1/4 lb. of golden raisins, and 1/4 lb. of dates, but only calls for 5 pints of waterat initial fermentation. At racking into the 2ndary, it says to "top off to 1 gallon". Top off with what? More water? Will more liquid beextracted from thefruit to come close to a gallon?
So, if 8 pints = 1 gallon and it calls for 5 pints, where does the other 3 pints come from? From the fruit?
Thanks!