Has anybody tried stretching the Vinters best puree? The recipe calls for 4 gal of water added to the 1 gal of puree. I have just made a batch of Cherry using 10 lbs sugar, 1/2 gal puree, and rest water to fill 5 gals. I did two of these from the 1 gal of puree. I do not know how much flavor I will end up with but the alcohol should be about 16%. I have read about other people going the other way and only making 3 gal out of the puree but I am trying to make 10 gal out of the puree!!!