First I would like to ask what yeast did you use to see if you want to sugar feed it during the ending of fermentation.secondly If you do have another bucket or if you are willing to throw some other things in their I made a good blend, but I used grapes--- very ACIDIC(tart) that is, and the tsp of wine I tasted tasted great.
Two pounds of refined sugar dissolved in one U.S. gallon of water has a specific gravity of 1.090. Thus, one pound of refined sugar dissolved in one U.S. gallon of water has a specific gravity of 1.045.
I specified finely granulated refined sugar for a reason. This sugar is fine enough that the measures given above work out perfectly. If regular granulated refined sugar is used, the air spaces between the gains of crystal are ever so slightly larger and the volume changes. I use two level cups plus 3/4 teaspoon of regular granulated refined sugar to measure one pound volumetrically. In truth, I rarely ever use the regular grind of sugar, even though it is usually a few pennies cheaper per pound -- even more if it is beet sugar rather than cane sugar. It is simply easier and faster to dissolve the finely granulated sugar than the coarser "regular" grind. And the volume measures work out evenly, as was already said.