Just transferred my (18#'s to 3.75 gl water) Blueberry w/Syrah grapepackwine to a 5 gal carboy at 1.015 sg.I didn't get the yield I was hoping for bycoming up short about 750ml, I was hoping to getextra for later topping. Wine has great body and color, better than any kitI've madeand has a definite syrah taste. When I get ready to rack off lees in a week or two,I'm estimating more than 1.5lt of something to top up with and add my french chips for aging. Point is, that's just too much commercial wine. Any ideas? Ihave 5 gal carboys and several gallon jugs to work with. Also, do I need to add P. sorbatebefore topping with another wine?