Chapitalization during extended maceration

[countygrapeguy]

I've got a red wine that fermented dry several days ago and I haven't yet pressed it, but now I'm thinking it should have been Chapitalized.

Adding sugar now should easily restart the yeast already present in the must, but are there any downsides to doing this at the wine's current stage?

 

[winemaker81]

If you're within a few days of the end of fermentation, I don't foresee a problem.

 

[Jim Welch]

I see I’m a day late but I’d start by adding small amounts of the total sugar to start, and make sure fermentation is active. The yeast is presumably already sluggish from the alcohol and a sudden sugar shock could stun it more.