Canned Pumpkin Wine - LOTS of sediment - Couple of questions

[Wannabe]

I have a pumpkin that has been in the primary for about a week. Still thicker than usual despite having put the pumpkin in mesh. It seems to have stopped at 1.02 despite adding more nutrient, keeping it warm and stirring. I'm considering the "water wine" process. What amount would you recommend? 1:4 ratio water wine to must? 50:50?

 

[Derrald]

What if you were to make 2 - 3 gallon batches and simple syrup your water to the desired sg. Then add to primary's. After your original ferment then rack into secondary which should give you a solid 5 gallon batch. Then use the water wine to top off/thin as needed? Could i get away with this?