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An old timer told me when he used to make a mash he would make his mash using whatever amount of sugar he usually did for the recipe but than a few days later would add another of that amount to the mash while it was fermenting. All he said about it was that he like to do it that way because that was how he was taught. Does this give any benefit? Doubling the sugar halfway through fermentation? I'm pretty curious now but would rather get some good info on it instead of ruining a mash testing it out.

you dont double the sugar ,,you split the sugar,,put 1/2 or whatever then put the other 1/2 in . some even split it into several .
this helps prevent shock to the yeast,,some recommend "feeding" the nutrients the same way.

I do this all the time when fermenting fruit. I work out how much sugar I will need to add, then start the fermentation without it. Ferment the natural fruit sugar first, then add the extra sugar a few days later.

ok cool so its basically used to not shock the yeast. Maybe I'll try this next time. Thanks guys

MGilbert3 wrote:ok cool so its basically used to not shock the yeast. Maybe I'll try this next time. Thanks guys

Right However in non-distilling circles it can also be used to control fermentation. I like to push my cider to get to 16% if I can, and I also use it for long slow fermentations (mead) at low temperatures where adding too much honey at once just stalls the fermentation.

Stepped sugar addition is not nearly as beneficial for a simple sugar wash as it is for fruits... For a cereal wash just go with the total amount of sugar from the start, keeping the potential ABV at or below 14%...