Here's the "adding sugar" table from the book "Vines to Wines".
I heard a buzz that it was out of date, but I also heard a buzz that it's on everyone's shelf. I'm just starting out, and have found it to be very helpful.
Specific Gravity = Sugar Grams/Liters of the Must = Brix
1.047 124 12.0
1.051 135 13.0
1.055 145 14.0
1.059 157 15.0
1.063 168 16.0
1.068 178 17.0
1.072 188 18.0
1.076 201 19.0
1.081 213 20.0
It seems like you should measure the brix, and add sugar at the start, before fermentation. If you need to sweeten your wine after fermentation is complete, there are enhancers to do this, but I'm not sure how they effect the overall quality of the wine.
Cheers, Will