I added sugar toward send of the boil- like last 10-15 minutes.
Yeast at bottling wasn't the whole package- but maybe 1/3. Remember, you aren't fermenting...you just need enough to eat the priming sugar and carb the beer.
To update again, I finally finished the last bottle last month. This beer was truly amazing, even 2+ years after. The best seemed to be somewhere between 10-15 months. Yes, big range, but it was awesome. Throw a bottle or 2 on the side and keep stored for a while. Noticing the subtle differences is neat. This beer 2+ years was a smooth, raisin-y, slightly sweet and mellow alcohol bomb.