Did I funk up?
I did not fill my carboy all the way up to the 6 gallon mark because I was worried about a wine overflow/explosion. (My first time) and HBS guy said not to.
Now at the secondary stage is says "DO NOT top up your wine as it will produce an unbalanced wine"
1) I only topped up to the original 6 gallon mark , and even calculated the loss from racking... (Did I mess up and just water down my wine??)
2) The same amount of water would have went in anyways form the beginning, so is it just an issue with the water needing to ferment along with everything from the start....in order to produce a nice balanced wine?
Am I ok?
Thanks for all your help/thoughts.