Welcome Deem, good choice going with the kiwi product there
As for timing of bottling don't rely on the 1.006, take 2 readings a couple of days apart and if they are the same then it's ready to bottle.
For the priming sugar i was told at the start that about 6g per bottle would get you a medium level of fizz, something like a commercial beer. But from this forum I learnt that it is easier to bulk prime the entire batch then its just bottle and cap, no messing around with a teaspoon in each bottle!
Either search on here or do a google search for bulk priming calculator and have a read, if I get a chance I'll try find a link to a good one later