Liquid for Vacuum Bag Ferments

Hey gang! I've been experimenting with the vacuum bag method recently and so far one issue I've had is texture and thickness. If I just blend the solids along with whatever juice has leached out it's too thick and frankly too hot for my liking. By the time I've added enough vinegar to get the texture and heat to my desired levels, the vinegar has washed out some of the interesting and complex flavors created by the fermentation. What have you used? I've considered water or fruit juice (won't those sugars start a secondary fermentation?) but I'm curious to see if there are alternatives I'm just not thinking of.