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