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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.

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