Originally Posted by Peppers16
I doubt any amount of oxygenation would ruin your wine more than diluting by 25%! When people top off with water, were only talking a few hundred ml, not whole gallons.
Maybe you could add brandy. It's distilled wine and they do this with port to raise the ABV and kill yeast. Maybe some grape concentrate too?
Ditto. Next time, a jug of Carl Rossi wine would be better than a gallon of water.
Use the highest alcohol beverage you can find. If you can get your hands on some 100 proof, that would work best. (less liquid to add).
Also, some grape concentrate would be good too to add body.