I added a single cup of sugar to a five gallon batch of cream ale in an attempt to ever so slightly raise the ABV. The included recipe did not call for this addition. However, the end result was not how I would have liked. I just poured the sugar on top of the fermenting wort, I didn't attempt to mix it or dissolve it in water, so my question is: Can the yeast eat the sugar this way or should I have attempted to dissolve or mix it together? I served this beer to three close friends and it was so sticky sweet that neither of them could stand more than just a few sips, so it looks like it's going to be up to me to drink the rest of the batch. Next time I'm simply leaving the sugar out to be on the safe side.