I started making wine about a year ago. The recipes I have been using are mainly from fresh fruit or fruit juice. If I understand the process correctly, I transfer the wine from the primary fermenter (plastic pail) to a glass carboy when the fermentation process has stopped. Every two months I transfer the wine into a clean glass carboy. There is always a little bit of the wine that isn't transferred over because of the lees/gunk at the bottom of the fermenter/carboy. I top the carboy up with water so there isn't too much head space which can create oxidization. The problem I am having, is that a lot of the wine is tasting really flat and watery. Is it because I am adding the water every two months? Should I not be adding water to top it up? Is there something else that could be going on?