Spiced Muscadine Wine

[ArmyMedic]

Trying my first batch of spiced muscadine wine, and am going for a small batch (1 gallon) to test this. I want to add cinnamon, allspice, and vanilla bean after first rack at the end of primary fermentation. The idea I have is adding 6 cinnamon sticks, 6 dried allspice berries, and two vanilla beans to a quart of water, bringing it to a simmer, and steeping it a few hours. Then I would like to mix in sugar to back-sweeten to a semi-dry.

Does this seem like too much (or too little) of each spice? I know I need Sorbate before I back-sweeten, but how much sugar would you suggest adding in order to result a semi-dry wine?

Thank you for any suggestion and advice!

 

[FXibley]

i add 1/2 cup of sugar per gal (22g/l) to dry wine to make my concord semi-dry but all wines are different, you have to test and taste