Re-pitching 5 gallons of Cider

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Aróchito

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Greetings!
Back in January I added 2 lbs of sugar to 5 gallons of apple juice with a red wine yeast and it's been sitting in secondary ever since. Now I want it dry-hopped and carbonated. What would you say is the lowest amount of sugar I should add that's enough to kick-start the fermentation so I can allow the priming sugar to do it's job come bottling time?
Thanks in advance.
 
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