Thanks...Can you remind us what yeast you are using? How many days had it been at 1.020 before adding more sugar?
By the way, what was your goal in adding more sugar? For sweetening, or to increase the ABV?
Thank you!i suggest establishing a yeast starter using EC1118 yeast. use a yeast nutrient like Go-Ferm and rehydrate yeast in 105degf water. once foaming add one cup of wine to starter. once fermenting add two cups continue with addition doubling volume each time the batch begins fermenting until all of must incorporated.