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I've got 15 gallons of muscadine wine, made with Jack Keller's recipe, in the finishing stages. I have not stabilized it yet and I'd like to back sweeten it. I also and going to bulk age for about 6 month before bottling. In what order do I need to (stabilize, bulk age and back sweeten)?

Is there a down side to back sweetening with a mixture of 2 parts sugar, 1 part grape juice rather than water? Would this not add some flavor rather than just diluting the wine with water? My wine is a muscadine wine made with Jack Keller's recipe. 18 lbs ripe Muscadine Grapes 6-3/4 lbs...