I may be wrong on this but I interpret "step feeding" as gradually adding sugar to the must as it ferments. You will have trouble starting a ferment if the sugar is too high. So you let the SG drop to around 1.040 and add a pound or so. Let this work and repeat as needed.
I would suggest you use simple syrup or invert sugar. Easier to stir in as the sugar is already dissolved. Simple syrup is 2 cups sugar, 1 cup water. Slowly heat and simmer for about 15 minutes. Be sure the sugar is completely dissolved. If not, it will settle out and you have rock candy in the bottom of the container.
Of course, if you plan to use it all at once, that is not a problem.
Invert sugar is the same with 2 tablespoons lemon juice added. I use a 3 quart pan, 4 pounds sugar, 4 cups water. Cool and store in a 1.75l vodka bottle. (emptied!) BTW. The sugar/water ratio is not exact. I think 2 1/8 cups sugar equals 1 pound.
Just remember to keep a log of what you do.
Good luck.