Constant sugar concentration?

[pHneutral]

I've looked about.. but couldn't find out if anyone had posted on this before.

I have seen many talk about adding sugar in stages to washes, but I was curious if there is a thread that talks about keeping the sugar concentration relatively constant throughout the entire ferment? Any kind is fine.. juices, sugar water, molasses water, etc. I'd just like to see if this has been covered here or not.

I'll keep looking, but thanks in advance!