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: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,