To get more specific, I am making five gallons of lychee wine. I started it Saturday, added the yeast on Sunday. I have been purposely starting 6 gallons of must to add must after each racking instead of water. So from the “sulfided” back up must I got a SG of 1.050, which would be the starting SG. From the Wincal for 12% alcohol, for 5 gallons I need to add 4.6 pounds of sugar (as simple syrup) when I rack into a five gallon carboy. I lose at least a quart on my first racking due to the volume of the fermentation bag and the lees, so I can easily squeeze it in as syrup. My problem with a stuck fermentation is not cold, it’s heat, I’m in Miami (FL). My house has AC, but we keep it close to 80ºF most of the day and 72ºF at night. I finally found a yeast for higher temperatures Lalvin EC-1118, which seems to work fine since I switched. The hydration solution even needs to be brought to 104ºF to get it started. This really helped – Thanks to All