Re: Upping the alcohol
Related question. Is it possible to add sugar to an Oud Bruin or Lambic after it has soured to raise the gravity, or would that screw everything up since it would presumably be a while after fermentation (possibly months or even year[s])? I doubt I would do it at my infancy in making sour beers, but for an experimental sort of thing down the road, maybe.
As for your questions MIK:
<<I'd like it to go up about 0.5% how much sugar would you recommend?>>
I would mess around with the numbers in ProMash. What are your recipe and gravity specs?
<<It's been fermenting for 7 days, is it too late?>>
I doubt it. That should be fine, assuming the yeast is still doing it's thing. Worst case scenario, you should be able to add sugar and then add some sort of cheapo dry yeast. I believe Dogfishhead's 120 Minute IPA and Samuel Adams super-high gravity beers (among others) add sugar intermittently as the yeast eats all of the fermentables in a staggered sort of fermentation/feeding schedule so they do not have too much on the yeast's plate at any given time.