I should clarify my inquiry.
I ferment the primary at 6 gallon, and secondary in the 5 gallon carboy. The extra on gallon is put in a 1 gallon glass jug with bung and trap and allowed to ferment there. When I go through racking steps I always end up with less than 5 gallons in the carboy and I used the wine in the one gallon jug to top off.
I notice that some are topping off with water and some with a bottle of store bought wine of the same flavor profile. My way allows me to utilize all the wine. I think no matter how you cut it, we are only getting 5 gallons of wine from these kits unless you add the water or store wine to make up the difference.
So what is everyones opinion on this technique?