I started a batch of JAOM yesterday, using locally available ingredients (I am in UK, so Fleischmann's yeast is not available...instead I used a supermarket active dried yeast). I followed the recipe exactly, and took a starting SG of 1.120. I note that the recipe states that "some" water can be added as a top up after a few days....is there any indication how much this should be? I have added about 400ml, but I don't want to dilute it too much or risk affecting the recipe. The yeast is working, but slowly at the moment....