So i guess ill jus add half the 2lb bag, which would obv be one pound of sugar...unless even thats too much.
My yeast list i ordered...
(WY110) These 6 stains of yeast have been isolated from different parts of the world - California, Germany, France, etc. They are packaged in 5 gram sachets that are sufficient for making 5 gallons of wine.
MONTRACHET (All Purpose)
Neutral Flavor Active Dry Winery Yeast. Used by many major wineries. For making wines from fruit, berries, flowers, vegetables and grapes. Firm sediment and high alcohol tolerance.
PREMIER CUVEE (Prise de Mousse)
Widely used in the commercial production of white wines. Good alcohol tolerance. Ferments to dryness.
PASTEUR CHAMPAGNE
Used for charmat processed sparkling wines. Also, helpful in re-starting a stuck fermentation. Has a high alcohol tolerance. Can be used for wines of all types. Also used in producing old fashion soda pops for bottle conditioning.
COTE DES BLANCS (Epernay 2)
An excellent general purpose yeast for still or sparkling wines. Produces less foam than Montrachet. Excellent flavoring characteristics.
RED PASTEUR
A strong fermenter. Ideally suited for full-bodied reds. Helps to bring out fruity flavors. Adds a robust character to lighter-bodied reds.
And then this one...
WY210) These 5 strains of yeast are among the best available to the home winemaker. They have been isolated from different regions of France, and further developed by top researchers for home use. Each 5 gram package contains billions of live yeast cells. Enough to ferment 5 gallons of wine.
K1V-1116
Origin: Montpellier Region.
Recommended for all wines made from concentrate or non-grape wines produced from fresh fruits. Fast starting. Able to adapt and ferment well in versatile situations. Has an excellent lingering fruity quality. Low foaming and low hydrogen sulfite (H2S) production.
EC-1118
Origin: Champagne Region
Recommended for all types of wines including sparkling wines, late harvest wines and cider. Also an excellent choice for re-starting stuck fermentations. Has a high tolerance to alcohol. Neutral in flavor. Also, used in old fashion soda pops for bottle conditioning.
71B-1122
Origin: Narbonne Region
A perfect choice for wines that will be enjoyed while young. Used extensively throughout the world for nouveau wines. Also well suited for blush wines, fruit wines, and wines were a residual sweetness is desired.
BOURGOVIN RC 212
Origin: Burgundy Region
Recommended for hearty Reds also lighter Reds where color stability is a factor. Low foaming. Good alcohol tolerance. Produces aromas of ripe berry and fruit. Also a hint of pepper and spice.
ICV D-47
Origin: Cotes-du-Rhone Region
Recommended for Whites and Roses. Also excellent choice for Meads. Low foaming and settles firmly. Enhances mouth feel due to complex carbohydrates. Imparts a slightly minty aroma.
And then this one...
Wyeast Liquid Cider Yeast #3766
L3766XL (XL Pack) is sufficient for 10 gallons. Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.