i recently started work on a grapefruit wine using a recipe from jack
kellers webpage and followed the directions fully except for one minor
(major?) mistake, that being that after a 24hour period you are to add the
yeast, and 2 days later add the remaining half of the sugar. Now as I wasnt
paying attention when i added the yeast i added the remaining sugar at the
same time. It is fermenting nicely (been a day) should i add any more sugar
at this point (on the second day) or just let it ferment as it is for the
remaining 2 or 3 days before i transfer it to a secondary? Will it make a
difference in the end result that i didnt wait to add the remaining sugar?
Is there a specific reason for waiting until 2 days after fermentation has
begun to add the remaining sugar? All help is appreciated, I'm hoping not
to wait a year to have a second rate produce due to ineptitude, thanks.