I am making wine per this recipe http://www.farminmypocket.co.uk/home-brewing/recipes-home-brewing/elderberry-wine-recipe
I quadrupled the quantities to give me 18L.
At the point where I am supposed to add sugar and top up to 18L (after a week of extraction), I made the mistake of topping up first, then realising I hadn't added the sugar! Then by the time the sugar was added there is now about 22L.
So obviously I have too much water in the wine. What do I do here (if anything). Will this be a problem? (Will my wine taste too weak?) And if so What can I do about it? The obvious answer is to get out and pick more berries, squeeze out their juice without any more water and throw it in. But is this a good course of action or will I wind up making it worse?
The specific gravity is 1.110 after a day of fermenting