If you want to sweeten, you can use any sweetener you choose- molasses, honey, sugar, maple syrup, etc. But you must stabilize before sweetening.
Once the wine is finished, and clear, and no longer dropping lees, you can stabilize it with potassium sorbate and potassium metabisulfite (camdpen tablets). Once you rack into those dissolved in some water, let it sit a few days and then sweeten as desired. Wait a few days to ensure fermentation doesn't restart, and then bottle.
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