Ok, after reading the old posts from the newsgroup, I see that you are not really supposed to add white sugar to a wort. A bit of advice a bit too late. However, nothing was really said how to save a watery batch. Here was what I was thinking, I have a 5 gal batch and was pondering the idea of taking about 1gal of my brew and adding a couple lbs of malt extract. Of course doing the routine of at least warming the 1gal brew so the extract disolves good, then pitching another packet of yeast after mixing it in good with the existing batch. You think this will work or is there anything else I can try?
TIA, sul