It isn't surprising that you had fermentation restart. You are using a Champagne yeast that was no where near its alcohol tolerance level, and added Campden tablets to an active fermentation. Even now, with 19 pounds in 6 gallons, you are not above the alcohol tolerance level of the yeast. Also, Campden tablets alone are not adequate to prevent refermentation.
If you want to sweeten it, make sure that it is finished. What is the gravity now? (what was after you sweetened?) Is the gravity still dropping? Is it clear? I ask because if it isn't clear the stabilizing agents will be much less effective.
To sweeten this you need another heavy dose of Campden tablets, and in addition, you need to add Potassium sorbate (about 5 grams). After that you can add honey to taste but you probably want it just a little less sweet than ideal as it will become "sweeter" with aging. After you add the honey check the gravity and keep it under airlock for a couple of months at a minimum. Make sure the gravity does not drop. That will also give time for any haze created by the added honey to clear.
Then it will be okay to bottle.
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