Adding sugar while fermenting an Acerglyn

MinnesotaMead

I began fermenting my Acerglyn with a OG of 1.101 and ended at .994 which calculates out to about 14%. I’m using fleischmanns yeast and I want this to ferment out dry so I can back sweeten with maple syrup. Would adding white sugar until fermentation stalls out affect the taste noticeably? I feel like the yeast will not be able to tolerate much more alcohol.

Dr_Jeff

you were lucky to get 14% with that yeast

MinnesotaMead

I expected to get around 10% but it just kept chugging along.