I'm currently brewing an apple wine. I started it at 1.080, and when that was finished I added another 1.020. Now it has been sitting on it's yeast cake for about one month, and I'm considering if I should add another addition (to max out the yeast and allow for some sweetening) or not.
Is it detrimental to add more sugar now? As in, will the fermentation be weak and stressed? Should I siphon the wine off the cake and add it without the yeast cake? Should I just not mix it after addition, so as not to bring the trub into suspension?