Mango brandy

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So I started fermenting a test batch of Mango Brandy the other day and planned to add more mangos during the fermentation as the rest ripened. I have 400 more... Well it only took one day to ferment. I did the math according to the the expected sugar content of a mango compared to the volume of juice, as I don't have an Anton parr yet. I used k1-v1116 hydrated in go ferm. The SG should have been 1.058. I have a reading of 7% alcohol. The goal was 8%. The question is... I know that the reading is incorrect because it still has sediment in it. Any suggestions?

I hope to only inoculate one more time as I will store a large batch in the fridge while waiting for the rest to ripen. 

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Update: The ferment is going great and the yeast is coming back aggressively every time I add more fresh mango juice. Usually just two days between adding juice. I have one more juice session left and no need to inoculate as the yeast is going great and finishing the fermentation overnight every time. I severely under pitched compared to the sugar content and it is still aggressive and vibrantly fermenting while gaining little to no heat during the fermentation. 

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