If at all possible purchase an acidity test kit. If its a little flat, add a teaspoon or so of acid blend to give it some life. This will finish your wine just about right, and you can always add more if needed prior to bottling. The above procedure is for fruit wines, for a grape wine, DO NOT add any acid before measuring. This will be fine as a lot of the acidity will be lowered during fermentation.
Sugar is an essential part of winemaking.
You can not make wine without sugar or something for the yeast to work on. Pure cane white sugar is the best, but you can use glucose sugar as well. Substances that contain sugars such as honey may also be used. I recommend using honey only if you are going to make a mead, or give the wine a slightly different flavor. In the later case, use mostly sugar but add a few cups of honey along with it.