Why the rush to bottle? Even fruit wines need aging time and bulk aging is the safest and best way. A fruit wine ( with very few exceptions) should be aged not less than 9-12 months and in bulk. They can drop out all kinds of precipitates and especially since you have a conglomerate of fruit and sugars, you REALLY need to age it a good 9-12 months.
My first batch was a blueberry bottled at 4 1/2 months. Opened the first bottle at 5 1/2 months. Ok, not bad, but at 9 months it was awesome like a totally different wine. So much so that I was really embarassed to have shared it with friends at 5 1/2 months as the first results of my new wine making hobby.
There is no point in rushing to bottle a wine. If you are short on Carboys invest in another one or two. Isn't that wine worth it?
By the way with the additional sugar you added through the maple syrup your yeast may be at the end of it's ability or it may take a while to rebuild and finish fermenting. Even blueberry wine will easily ferment down to .990 if given the right additives and conditions.
Adding more sugar (Step feeding) is going to work best while the yeast is still in a strong condition (SG reading between 1.060 - 1.040) When the yeast gets closer to it's maximum potential and the alcohol level is getting higher, the yeast can stumble and even fail if it's over fed. So if you added the sugar at the end of fermentation, it may take your yeast a lot longer to strengthen and ferment that new sugar.
