Does anyone know? I've just started my very first batch of plum wine. I followed a recipe which called for adding both sugar and water to the crushed plums as well all the usual wine making ingreds. Since then, I've been reading more (ok a lot. . .but it is fascinating) about making wine and also compared a lot of fruit wine recipes. The latter always calls for h20, but no one adds water to grape-based wine. Why should it be added to fruit wines? Doesn't it just dilute the must?