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Message: <blockquote data-quote="BernardSmith" data-source="post: 656884" data-attributes="member: 21019"><p>But the issue is not really about dilution through topping up. The issue is whether the volume of your batch is the dependent variable - based on the quantity of fruit you have and so the richness of flavor or the volume of your batch is independent of the quantity of fruit and the richness of flavor is always accidental or an afterthought. In my opinion, most recipes assume a very thin flavored wine is your goal and so the rule of thumb is about 3 lbs of fruit /gallon. I tend to think you need something like 8 lbs or more of fruit to extract enough juice - so 3 lbs will be good for a scant 1/2 gallon</p></blockquote><p></p>

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