Adding grape concentrate to an already fermenting wine with a little too much water?

[teegasus]

Hello

So three days ago I put my first ever wine into primary fermentation. This is a 23L (6 gallon) wine kit. As I was tweaking with the sugar contents to get it closer to 1.090, I boiled some water and added sugar to the water to make a concentrate, cooled it off, and then I added it to the must.

Accidentally I can see my wine is up to the 24L mark, which means I added a litre too much water when mixing in extra sugars. Is this necessarily bad?

Can I fix this simply by adding a little more grape juice concentrate? I have a liter of lambrusco grape juice (no preservatives ofc) laying around, and can easily turn this into a concentrate using the freeze and thaw-method. Where I live there is no frozen concentrate in any store. Thoughts?

How can I fix this, or should I just leave it?

 

[LED_ZEP]

I'd just leave it, one extra litre in 23l isn't going to make much difference. The marks on most FVs are only a guide anyway, so unless you checked they're accurate you can't be sure of the measurement.

 

[chris-s]

Another vote for just leave it.

At least you will know how it should taste, if a tiny bit thinner.

 

[teegasus]

Okay, thank you for the input guys!

If I decided I'd do it anyways, would it be bad in some way, shape or form? Or would it technically be fine to do it?

 

[LED_ZEP]

No problem at all doing it but advice is normally to make a kit as standard at least once, otherwise you've no base line to know how any additions have affected the end result.