I tried some of the malt extract beer that I had added the water to after I had already made and bottled the beer with too little water. I was hoping that it would at least be OK, but it was great. It was fantastic. I am amazed.
Now I have found out that I was doing something similar to what is called "high-gravity brewing". I had accidentally calculated a recipe that was too high in fermentable stuff and sugar, and too low in water. That is what you do for "high gravity brewing", and then you add the water later. The recipes and instructions for figuring out the proportions seemed a little complicated, so I will have to save them in case I ever want to do it again on purpose.