Hi - my recipe from the home Winemakers Companion called for 30 lbs. of apples, cut into little bits and put into a 5 gal. bucket for fermentation. the recipe said after the apples were in the bucket, fill the rest of the bucket with water, up to the 5 gallon mark, so we did this by adding about 2 gallons of water. We have now removed the must and pressed it. We now have a total volume of 3 1/2 gallons. So am I supposed to add 1 1/2 gallons of water to bring the volume up for my 5 gallon carboy? This seems like a lot of water. Won't that dilute it? The recipe says to 'top off' with water... but 1 1/2 gallons seems like a big 'top off'. I tried re-pressing, but I think we did a pretty good job and got all we could...
Thanks!
Thanks!