As for the yeast nutrients it says online it doesn't need much but then I've seen people say that type of yeast needs lots of nutrients so I'm at a stalemate with that. I added as directed on the nutrients directions wonder if I should add one more dosage just for safe keepingAs we all learn, patience is a key to good wine making.
Save yourself a mess and never rack into a carboy if the ferment is above 1.020 OR there is still a solid layer of foam on the fermentation bucket. Racking too early will can slow or temporarily stall the ferment or/and cause an overflow of foam from the carboy all over the floor.
You most certainly will make a few mistakes along the way, pretty much everybody does though some have more serious results than others but those are lessons we don't forget.
As far as coping with the large quantity of sugar already in your must, there's not a lot you can do now other than to keep temps in range and make sure you have the right amount of nutrient for your yeast. (Don't go overboard either) Step feeding is the most common way folks get to the higher ABVs but that's for the next go round. Good luck and welcome to the forum.
Based on what Sour Grapes posted (Starting SG calculated at 1.117) - IF it happens that your wine stalls out at an SG of 1.010 you would still have 14.4% ABV and a sweet wine. With that high an ABV the sweetness would not be a bad thing at all. So if you can coax the ferment down to or below 1.010 - you should have a good wine.