I'm a beginner, having made only a few batches of wine -- from kits, fresh grapes or fruit. I started an apricot wine from last summer's fruit 4 days ago using Lalvin K1-V1116 yeast. On the 10th, SG was 1082. Today it's 1060. I'll separate the pulp at 1050 or so and rack to carboy. I would like to periodically add sugar to raise the alcohol level. What SG should I shoot for to know when to add sugar? Can someone give me some basic steps?