It’s been 38 days since pitching the yeast. I transferred from the primary bucket to a carboy and it’s been in secondary for about 30 days. Today I racked off the fine lees and it was time to make the sugar addition. SG prior to back sweetening was .992. I added 1/2 cup of sugar to five gallons. SG jumped to 1.008 and it was plenty sweet for me. Author states that he uses 3/4 cup per gallon. I can’t imagine what that tastes like. Maybe after it sits in bulk for a while I may feel it needs more sugar. Better to add since you can’t subtract. Question to you DB vintners, how much sugar do you add?
There's no way to give you a blanket recommendation. ABV, acid level, wine body, and most importantly -- your taste -- these all matter.
When I make iced tea, I add 1/4 cup sugar to 2 quarts of tea. A friend, born-n-raised in Orange County NC (home of sweet tea), adds 2 cups of sugar and then "sweetens to taste".
There is no right or wrong here -- everyone has their personal preferences. I suggest you start with 1/4 cup sugar, stir VERY well, and taste. Repeat until you think it needs just a bit more
, then stop. If you consider 1/4 cup increments too much, use 1/8 cup increments.