Hello & persimmon wine question

[SMK]

Hello from a new member.
I have been making fruit wines for a few years. Today I made a batch of persimmon wine, using Jack Keller's recipe as a guide. One thing stumped me - he recommends splitting the sugar and putting half in the first ferment and half in the secondary. I was unsure about this, so just adjusted the sugar in the first ferment to the desired SG. Does anyone have any idea why one would add extra sugar in the second ferment for persimmon wine? (the recipe assumes active yeast still). Thanks!

 

[OakIslandBrewery]

I can only speculate, I'm thinking maybe the full amount of sugar all at once along with the fruit sugars might put too much stress on the yeast.

 

[SMK]

Thanks. that makes sense. I ended up using the SG as a guide, and it is fermenting merrily, so time will tell.