I was about to leave the acidity and specific gravity where they were.  There just wasn't enough room in the bucket to dilute the must further.  Alli suggested I siphon some of the juice into one of the gallon glass jugs I had.  Capitol idea!  My wife is so smart.

So, after sanitizing the equipment, I move the bucket and jug into the counter.  I insert the siphoning tube nearly all the way into the bucket (to fill the whole tube with juice without sucking), and insert it into the jug.  I don't know what I was thinking, but I moved the jug away from the pale.  I moved it some more, and the end of the tube in the pale fell out and onto the floor.  Juice went everywhere!  Lesson learned -- be mindful of the reach of the siphoning tube!

I'll use the jug as an experiment to see what happens with this acidity and sugar level.  I added a yeast packet and sealed the jug with a fermentation lock.

Adjusting the levels in the bucket

I now had more sugar, so the first step I tried was to adjust the sugar content.  I added about 5 more cups of sugar, which brought the specific gravity to 1.091.  Perfect.  This corresponds to about 12% potential alcohol.  I left the hydrometer in the bucket, rather than removing juice samples for testing.  One thing to note: it appears that it takes time for the sugar to completely blend into the juice.  After resting about 10 minutes, the hydrometer would read differently (showing an increase in sugar content).

Running through the dilution formula, I determined that I needed 1.5 cups of water to achieve correct acidity.  I did this, but it brought the acidity down only to 0.71.  Good enough for me.

I added the yeast, and 1 more cup of distilled water for good measure.  I don't expect to test acidity much more -- I used up over halve the bottle of sodium hydroxide!  So, I sealed up the bucket and placed it next to the jug.

Starting Specific Gravity

1. Jug: 1.080 / acidity: 0.75
   
2. Bucket: 1.091 / acidity: 0.69