Go to tastybrew.com,& use their handy priming calculator. It'll tell you how much of what kind of sugar to use. I dissolve it in 2C of boiled & cooled water to make the priming solution. If by secondary you mean bottles,keg,or pressure barrel,then ok. But you generally don't add sugar to secondary,it's more for adding fruit,oaking,etc off the yeast cake. Also caled a bright tank. And those pressure barrels I understand use half the sugar that the bottling calculators would give you.but your call there. Not many if any use those pressure barrels over here.