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We added another gallon of water during the secondary fermentation and all seems fine now. We bottle in another month, so I'll let you know in 4 months if all is as it seems ; )

Tim, the WinExpert guru, is traveling and hasn't responded to my email. The lady answering analogized that it was adding eggs after the first 20 minutes of baking a cake... so she didn't want to officially give any advice. I'm waiting for Tim... Thanks for YOUR advice, folks!

You're assuming I'm wise enough to have realized at the outset that the sugar was too high... Remember, I didn't notice I was using a 5 gallon bucket! The second fermentationis generating enough to bubble the hydrometer. I'll call WinExpert now and I'll post what they say

I posted an email to Tim@winexpert's blog site - no response yet. So, for now, I have 5 gallons of zin in the 6 gallon carboy, starting the second fermentation. If Tim doesn't respond in 2 days, I may add the water and hope for the best.

First off - thanks for trying to help, everyone! re: hydrometer - I did and the wine was at 1.01 to rack - it took two extra days but at that point, I didn't suspect anything was wrong

I just racked my Winexpert (expensive) zinfandel from what I thought was a 6 gal bucket. Turns out, it's 6 to the rim - so primary fermentation was only 5 gals! Damn! Now what? Any suggestions? Can we save it?