Hi all! I am a new wine maker, working on my first batch of plum wine using fruit from my backyard. I was attempting to follow a recipe for two 6-gallon batches, but I have realized I did not add enough water to result in 6 gallons of liquid. What I did was to add water to the fermenting buckets until the level was at the 6 gallon mark. Now that I've removed the fruit, the fermenters have more like 5.5 gallons. My starting gravity was also really high, which seems to make sense. It started at 1.11, which I think is going to create a too-boozy wine, if the fermentation doesn't get stuck. So I would like to fix this if possible. What I'm confused about is running the numbers. Using a calculator tells me that if I started with a volume of 5.5 gallons with a gravity of 1.11, if I want to dilute to a gravity more reasonable like 1.08, I'd need to add about 2 gallons. As I was trying to follow a 6-gallon recipe, I guess I am just not sure how my numbers got this far off. Can I dilute these batches to fix my high gravity? If so, when is the right time? I'm right now on day 12 (the yeast was slow to start) and both batches are sitting near 1.030, so I think I will probably rack to secondary fermenters tomorrow. Thanks, I appreciate any help you can give!