Originally Posted by socalamcor
would it be possible to split that batch between two fermentors and fill to the top with more apple juice to cut down on the amount of sugar, even though yeast was already pitched?
With absolutely no past experience of this situation I say go for it...
But do it now while the yeast are still multiplying don't wait that way they should mop up any of the oxygen (if any) introduced during the transfer.
If you are going to wait, just wait till someone with experience pipes in (shouldn't be long...