Im making a world vineyard trinity blend 6 gallon kit, and when i read the sp gr for the first time it was around 1.092-1.093(before yeast) at 84 degrees. In order to proceed to the yeast stage i cooled the entire batch down to a 72-75 degree temp, then added the EC-118 yeast, and covered it. Even with a converted calculation on the Specific gravity reading it would only read 1.095ish. I want this wine to be very dry with a higher alcohol content, i know Ec-118 can be a very aggressive yeast, so it can handle higher sugar content batches. Could i re-check the spr gravity now get a basis even though its been a few days, add sugar and get it up to 1.100? Is this a bad idea, and by that i mean adding extra sugar, yet no more yeast? If it is possible, how much sugar should i add to get the batch to my desire Sp. Gr.?