Adding more sugar for higher alcohol and sweeter drink?

[yahoo]

If I wanted to end up with a sweeter wine would I add more sugar up front, orthe regular amount up front, then after a few days add more?How would this affect the alcohol content?For example, using one of the standard recipes on the site, it calls for 1 cupsugar. If I leave this for 7-10 days, then a few days in the fridge, my lastbatch turned out on the dry side (and sour too for some reason). But I want toend up with a sweeter product, something like the sweetness of grape juice butwith a kick.ORGINAL POSTER: robin