I kicked off a batch of prickly pear/pear a couple days ago and it seems to be percolating just fine at the moment. However, my question centers on the 'thickness' of the must. It's thick. Not honey thick, but certainly not water thin. My friend juiced through a simmer process a 5gallon plastic bucket full of prickly pears. So far: 1-7/8 gal prickly pear/pear juice (probably 95% prickly pear extract) Water to 3 gallons (so about 1-1/8 gallon added) 4lbs sugar (8-cups) to SG 1.080 1/8tsp tannin 1-1/2 tsp pectic enzyme MA-33 yeast pH: 3.5 My questions include, what's going to happen with this? Will it thin out? Should I have added more water initially to get the consistency more fluid? Can I let it continue and ferment continue to dry, add k-meta/sorbate, then add water to thin? I'm just stumped on what to do.