How does one account for loss of must when racking to secondary? I'm wanting to try a 1 gal. batch of green tea and ginger wine from a recipe that I recently found. I plan to use a bucket as my primary and 1 gal. glass jug as secondary. I'm wondering how much water to use at the outset. I realize I can't simply use a gallon since I will lose some amount to the tea leaves, etc. Do I get a larger amount, say 1.2 gallons for instance, up to my target OG and ferment then rack to the secondary until it's full?