It's your first cider, skip the sugar.
Belle saison with nutrients will ferment in a few days typically.
You can bottle a dry cider just fine if you don't add any fermentable sugar after fermentation is complete (besides enough to provide carbonation). You can bottle prime it as well. What you can't do is bottle a back sweetened cider. That's rolling the dice everytime. If you want sweetened carbonated cider you have two options, risk your safety, or keg it.
If you want to risk your safety...
Ferment as desired.
Back sweeten to desired sweetness (take a few samples, sweeten to different levels every 0.003 sg or so, so 1.003, 1.006, 1.009 etc etc). I like 1.009-1.012, but my gf likes 1.012-1.018 depending on what I sweeten with.
Bottle at least 3 bottles in plastic soda bottles. These are your testers. Bottle the rest in glass.
Check the soda bottles twice a day, I did after work and before I went to bed. As soon as the soda bottles are too firm to squeeze, they're carbed and need to be taken care of within 24 hours.
Place all bottles in fridge.
If you do not intend to drink the remaining cider within ~2 weeks, I recommend pasteurization.
You'll need a way to handle hot wet bottles. A silicone baking glove works here, or canning tongs. You'll need a towel, and you'll need two pots of water.
Heat 1 pot of water to ~140F. Place bottles in there. Keep them in there for about 15 minutes, WITH THE LID ON. Heat the other pot to 180F and place the 140F bottles in there for another 15 minutes WITH THE LID ON then place on counter/rubbermaid tub to contain any potential explosions.
You should now have sweetened carbonated cider. There may be some haze due to pectin due to the pasteurization, depending on your juice source.