General rule of thumb sugar to wine mix?!

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Balance the amount of sugar you added with the amount of yeast. Each recipe has different quotients; the trick is to keep the ratios the same. So if the ratio was 3 parts sugar to 1 part yeast, try something like 6 parts sugar to 2 parts yeast. During the fermenting process, as the alcohol is produced, it kills the yeast.
White grapes produce sugar at lower heating degree days than red grapes do and have lower sugar contents on average than red grapes (White 21-23°Brix; Red 22-24°Brix)

Brix (Direct @ 20 deg. C) 68.00 +/- 1.25
http://en.wikipedia.org/wiki/Brix

To convert specific gravity (SG) to Brix; degrees Brix = 220 x (SG -1) + 1.6. To convert Brix to specific gravity; SG = 1 + (Brix - 1.6)/220. A hydrometer for wine making typically has a scale with readings between SG of 0.980 and 1.060. Gravity is 1000 x (specific gravity -1). An SG of 1.058 is gravity 58. An SG of 0.985 is gravity -15.

I usually start with 1 pound per gallon. Different wines require more or less, depending on the final result desired. If a high-alcohol content is desired (it usually isn't) add more sugar. If a sweet finish is desired allow the wine to ferment to dry, kill the yeast then sweeten to taste before bottling. Add a stabilizer if you have any.

Good luck and enjoy.

There is no "rule of thumb" as every grape juice has a different sugar content, plus you have to factor in the strength and sweetness you are aiming for