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.
santos