You really don't want to use water on Niagara. No grape--except high brix grapes--need water addition. Niagara with water addition does not yield a very good wine.
You need about 90 pounds of Niagara grapes (1 1/2 bushels) to make 5 gallons of wine. More than that if you DO press. I don't like to press these grapes. We ferment them on the grape, and on the skins. Niagara grapes should be treated more like a fruit wine than a grape wine because they have a big, fruity profile to them and the resulting wine is very fruity--not like most white wines. The pulp of these grapes is so large, that you're losing a lot of goodness by not including them in the ferment.
People brag about our Niagara to us all the time--saying it is the best Niagara they ever had and wonder why ours is so much better. In fact, my cousin's inlaws are here from Russia, and they are flying a couple bottles home with them!! There's no wine quite like a good Niagara.
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