I am doing a spiced tea wine and added a second batch of sugar last night....4 pounds of sugar in a pot.....mixed in some of the must and heated to a boil and all of the sugar was dissolved.....cooled down and poured into the bottom of a carboy and racked the remainder of the must over the top.....about an hour later I had about an inch of solid sugar in the bottom of the carboy....I mixed it up but it is not staying in suspension. this only made 8 pounds of sugar in 5 gallons so it is not over saturated....why did this happen? I haven't had it happen before.