bottling sangria?

[intoxicating]

I made a "big red" wine kit that is nearly clear. I was planning on mixing one gallon with orange and lemon juice and bottling as san gria. I (am not a fan of pineapple and) wanted it simple and not too sweet. Any guidelines on how much juice to use for one gallon? Use the orange juice to sweeten to taste? Should I use orange concentrate to limit the drop in ABV? What about leaving out the sorbate and putting it into champagne bottles and wiring on the stoppers? Should the hydrometer come into play here?

Also, I plan to spice a gallon of it as a digestive, should I simmer the spices in water, or just soak them in the aging wine?