Personally I would wait the two weeks. Your SP might be clear but you still have a bunch of live yeast in the lees at the bottom. Since stabilizing doesn't actually kill the yeast (just stops them from reproducing), if you back sweeten too early the yeast you do have could feast on the new sugar. So I would wait, rack it off the lees, and back sweeten as per recipe.
Primary - JAOM, and JABOM (B=blood)
Secondary - En Primeur Pinot noir
secondary - empty :(
bottled - T'ej, Apricot dessert wine, skeeter pee
misc - long term storage of Kombucha SCOBY's and water kefir grains; Sauerkraut and Kimchi on deck