Adding sugar while fermenting an Acerglyn

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MinnesotaMead

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I began fermenting my Acerglyn with a OG of 1.101 and ended at .994 which calculates out to about 14%. I’m using fleischmanns yeast and I want this to ferment out dry so I can back sweeten with maple syrup. Would adding white sugar until fermentation stalls out affect the taste noticeably? I feel like the yeast will not be able to tolerate much more alcohol.
 
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