Yes. As long as it’s a similar wine.
Mixed berry?If you don't care about mixing flavors then it doesn't matter. Even a 4% change with some wines can change the character. Blueberry into a strawberry? That seems pretty weird. Mead or a white wine no big deal.
Mixed berry?
What about topping up a fruit wine with pasteurized apple juice with not other preservatives?
I racked batch of Rhubarb wine last night to get it off some Lees and had a space to fill, also I was out of white wine to fill it and it was still at SG 1.05 so I thought it might work in a pinch since I need it to ferment more. I hope it works. If not my wife will be upset with me when it explodes but everything was fine this morning.Not unless you want to re-start the fermentation.
Any topping up liquid should have absolutely zero fermentable sugars in it or you may come back to find an airlock loaded with wine and spilled wine on the floor. Except for the watering down effect, you'd be much better off just using some filtered water.
I racked batch of Rhubarb wine last night to get it off some Lees and had a space to fill, also I was out of white wine to fill it and it was still at SG 1.05 so I thought it might work in a pinch since I need it to ferment more. I hope it works. If not my wife will be upset with me when it explodes but everything was fine this morning.
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