I just tried my hand at making wild persimmon wine. Its going very well and I finished primary today and squeezed the pulp in prep for secondary. The recipe i used called for not a full volume during primary, but add water and sugar to secondary fermentation. I started at 1.085 and ended at .990. I got about 3 gallons of wine out of it. I started with about 15lbs of persimmons. I used about 2.5 gallons of water in primary and after transferring I boiled a little over a gallon and added about 4lbs of sugar to that boil. The gravity was high on the wash I added at about 1.150. After transferring and adding the water to my wine, I dropped my tilt into the wine and it read at 1.028. Am I gonna have the fermentation kick back off? Or should I have not done that. 1st time making wine and I have read alot that I shouldn't have added that much sugar. Any thoughts? Am I gonna ferment or just have a sweeter wine?