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Thanks for the reply. I'd studied up on stuck fermentation causes and tried to account for all possibilities. Even starting out with as low as 7% sugar -- added by weight and verified with a refractometer. Using EC-1118 which has been very reliable in the past. When making strong wines, I...

Since I started using sugar from a large sugar purchase, my fermentations have been getting stuck -- no matter what adjustments I make. Had done many strong / dry batches before this. Anyone ever come across an additive / preservative in sugar crystals that is harmful to yeast? Thanks

Yep, refrigerate. Both heat and humidity are issues. Or could vacuum seal the non-volatiles.