You can, but be aware that it may either re-start the fermentation or in some cases hang the fermentation. Generally, you'll increase the fermentation time by giving the yeast more food, and you'll end up with a wine having a higher alcohol content. If you keep adding sugar and allowing the yeast to keep working, the alcohol content will increase to the point where it will become "toxic" to the yeast. You'll have a strong, but not necessarily good, wine.
Ethanol produces around 80% by fermenting 100g of sugar produce.
There are many ways to prepare raspberry sauce, but most methods have a few elements that are always present. The basic method to make raspberry sauce is to combine raspberries, sugar, and lemon in a saucepan, heat for about 10 minutes, then strain the mixture through a strainer to remove seeds. Let the mixture cool and you will have raspberry sauce.
We use a fermenting process to test for simple sugar like maltose.
Cane
yes
these are those bacteria which are not able to ferment lactose sugar hence are called non lactose fermenting or negative lactose fermenting organisms.
Sugar is a compound, a pure substance, as it only contains sucrose.
Rum is an alcoholic beverage that is made by fermenting sugar cane.
Yes. Sugar solution is a homogeneous mixture.
A mixture of sugar and chalk is heterogeneous.
Sugar is a compound
Yes, it is a mixture.