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Many of Jack Keller's fruit wine recipes call for mixing half of the sugar during the must preparation and then adding the remaining sugar several days later. What effect does this accomplish and how does one recalculate the specific gravity once additional sugar has been added? Do I add the...

I made a batch of banana wine last month using Red Star Champagne yeast. This was my first experience with Champagne yeast so I was amazed to see it ferment to dryness in only 6 days, resulting in 15.5% ABV. It also clarified rapidly. After a few weeks and one racking, the airlock activity...