Cabernet Sauvignon berries very dry

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I received Cabernet Sauvignon berries that produced very little juice at crush. Brix is 27. I'd like it to be around 25. Can I add water just after the crush to increase volume and dilute the sugar? Primary fermentation has not kicked in yet.
 
I received Cabernet Sauvignon berries that produced very little juice at crush. Brix is 27. I'd like it to be around 25. Can I add water just after the crush to increase volume and dilute the sugar? Primary fermentation has not kicked in yet.
Had the same with my Cab Franc this week. I watered back to 26, adjusted pH down .2 It has the least amount of starting juice ever. I’m hoping that through ferment some of the whole berries will open, releasing its precious juice.

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Add acidulated water to dilute must to where you want the specific gravity. I would think with dryer berries you wouldn't have much trouble with the fruit being able to handle that bit of dilution.
Thanks. I will do that. I've always relied on wild yeast to do it's thing. I normally don't intervene much other that Kmeta at end of MLF. But with dilution should I add Kmeta at the same time as the acidulated water?
 
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