adding water to wine

Hi Andy: I wouldn't worry--the difference 1 litre in 23 makes is a little over 4%. You'll have a slightly lighter bodied product than you might have otherwise, but it'll still be good. If you like, you could fix this by getting a half a litre of grape juice concentrate from your home brew shop to put in. Regardless, you'll have a little extra volume when you rack into the carboy, so have a couple of sanitised wine bottles fitted with airlocks on hand to take the overflow. It'll be useful when it comes time to top up at the end of fermentation.

I sympathise, but not much. I live in Alberta. That's mild winter weather around here. (Though lately we've been having something springlike--6-10 for the last week. It won't last.)

I would not worry about it either at this point.

If it ends up tasting thin, you could freeze a gallon solid and then let it thaw over a funnel; then add the runnoff back and throw out the ice chunk when it looks like it's mostly water.

It about 0 F here in Pittburgh, so I'm not feeling your pain either. It only sounds warmer... :o)

Regards, Joe