I am doing a belgian dubbel. Is it ok if I added my candy sugar (about 500g, in sirup form) after the fermentation had stopped. It has been about 5 days since i've pitched. Initial plan was to add it 48-72 hours after pitching.. but I was too busy.
BTW now that I added the sugar fermentation have restarted (a lot of popping in the air lock). I plan on waiting another 1-2 days then transfer to carboy for 1 week.
What do you think?