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so your attemperating your yeast pitch. you double the volume to get half the temperature difference. but you also are cutting your brix in half. is this really acclimatizing your yeast to the brix of the must? is there a better way?

I have a blackberry mel that's lacking fruit color and flavor and its too dry for me. Any one ever try a can of Vinters Harvest Puree to up the fruit and sweetness level at the same time ?