Prickly Pear wine recipe

[Sgraff804]

I harvested from my neighbor today. I didnt use pectic enzyme. Cleaned and crushed the fruit. Ended up with 10.5 lbs( way more than expected, never done a large batch). In a 6 gal bucket: 4 gals water, 4 lbs sugar, K1-V1116 yeast packet and the fruit. The fruit is in a brew bag. Did i mess up by pitching my yeast immediately and skipping treating the fruit? The OG is 1.040. Seems low compared to my previous mead brews. Am i wrong to add some sugar when i remove the friut and rack to glass carboys? Any advice appreciated