Advise - Plum brandy

[apdb]

Time to clean out the freezer and between my sister and I we had about three quarters a primary fermentor bucket (8 gal) of yellow plums saved up over summer. I put them frozen straight into a bucket with a lid and forgot about them for about two weeks. They were just starting to develop some fuzz on top when I decided I better get to work on them. Since they were un touched a bunch of really clear juice had come off them which I measured at 1.032 SG. A little low perhaps but I figure I'll run with it and hope for the best. (Not adding sugar) Me and my stillhand Grampy squashed them by hand and put the must back in the bucket with some EC1118 and few grams of pectic enzyme and a touch of yeast nutrient for good measure. I thought it was soupy enough but after I checked back on the mess two days later to punch the cap down it seems to me that the half the bucket is as thick as peanut butter. It is definitely working because I can smell the EToH off the top. So, now I wonder should I add some liquid to it in order to facilitate a good ferment. In another plum thread there was some conversation around how the whole mess has a tendency to liquify as it begins to work and break down the cellulose and fibres. Am I being impatient? I wonder if I should just sit back and let the yeast do its job and not micro manage the process.
I thought about taking a couple jugs of some unpasteurized apple juice and adding it to the mix. Maybe another juice?
Any thoughts or links to a helpful thread on this would be appreciated.

Aaron