Is adding water to my secondary bad for my wine?

Hi,

I'm currently brewing red raspberry wine.

I am brewing 6 gallons of wine.

The Primary holds about 8 gallons, which I all I have room for.

Unfortunately the volume of the 20lbs of raspberries I am using has a volume of a few gallons. Due to the large volume of raspberries, in order to allow room for the krausen, I was only able to add about 4 US gallons of the full 6 Gallons required.

I am planning to add the remaining 2 gallons of water to the secondary, and rack onto it. I will cool the boiling water to fermentation temperature before racking the wine onto it.

Are there any problems with doing this?

I am doing this recipe:
http://winemaking.jackkeller.net/redrasp.asp

Nope, sounds like a good plan.

Okay.

I was worried that less water might result in less flavor/aroma being extracted.

The more water you have the weaker it will be. You can take your measurements for sugar etc. and figure out what the content will be with 50% water added to it. (4 gal wine+ 2 gal water)