Charles---Making pre-ferment PH adjustments is the way to go. Adjustments get integrated better and on some ferments where you are starting with very acidic fruits, you'll find that if you don't adjust pre-ferment you may not be able to fix it in the post ferment. You'll avoid a lot of problems and time expense if you work at the primary instead of the secondary.
When you are feeding nutrient, the main component you are providing the yeast is nitrogen. Yeast needs it in the correct amounts and at the correct time during the ferment to keep the yeast healthy and unstressed. When yeast gets stressed, the ferment can be sluggish, stuck and/or produce H2S. Nitrogen also increases the yeast's tolerance to alcohol.
Always step-feed nutrient. If you're using regular nutrient which is DAP, calculate the full dose for the gallons of wine you're making and split it in half. First dose goes in when the yeast takes off, and second dose at 50% sugar depletion. This way, your ferments will always go to completion.