[quote=“Brew Meister Smith”]I agree, wait a few more days. You want to make sure the bulk of the work is complete before doing a chaptalization step.
My preference for chaptalization is slightly different than the recomended process however. I prefer to add sugar to the primary and leave it there for another week to ferment out in situ before racking to the secondary.
Not sure it will make a huge difference either way.[/quote]
I don’t think it makes any difference unless there is a lot of pulp or such that you want to rack off of. Sometimes fruit pulp can lend an unpleasant flavor to the wine if you leave it too long, but that is only a very few fruits that you would need to worry about with that. There should be plenty of yeast in suspension to accomplish the chaptalization goals either way.