How to add Sugar using Champagne Yeast.

[plumsmooth]

I am currently brewing my second batch of Tonic Wine, this time with Turmeric Ginger and Ginseng.

IN general though my question is [and pardon me if this belongs in the Wine forum -- but they didn't have a yeast and fermentation section]:

I am using Lalvin 1118 Champange Yeast aiming for 15% ABV.

Is it best to add the sugar in stages or is it safe to add my Sugar all at once?

Thanks for the help here...