First thing is this is a aging beer and if you go through the trouble of making it, make enough to store away and leave for a long time. What if it is good and you wait a year to drink it and it is awesome, you only have a gallon of it.
That being said, I don't think sugar belongs in a barlywine, this needs to be a grain only beer so that the flavors can meld together with time. I wouldn't worry about the bitterness either, that will fade with time and 34 is nothing with a beer this big anyways..
On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12