Absolutely! Another persimmon and a cup of water will reduce the SG, possibly enough that you don't need the EC-1118.
For future reference, don't plan batches around the primary fermenter. Plan around your secondary storage.
If you want 4 liters of finished wine, you need to start with at least 4.5 liters, and if using fruit instead of juice, you need more than that.
If there is fruit involved, you lose the volume of the solids, and you lose some even with juice. You also lose volume with each racking, so it's best to rack only when necessary. I wrote a post a while back that describes how I reduce wine loss at racking time. Keep in mind the loss of volume is totally normal, but you can do things to limit it.
Batch planning is different for different fruit. In recent years I make primarily grape wines. I purchase an amount of grapes, say 300 lbs, and have a LOT of different sized containers to ensure I can bulk age it. The 2024 Chambourcin and Chelois each grossed 25+ gallons, and we were expecting around 20. So we scrambled to find containers to make it work. There's no such thing as too many secondary containers!
