I think I'll give this one a try, let it ferment out, and then backsweeten as your original post states. I have some good, fresh wild blueberry juice..so I think I'll incorporate that too. Then I am going to keg, and force carb..so I am not too worried about bottle bombs, or anything.
Also..since I am on the subject of kegging, do you think I could use my beer gun to fill champagne bottles with this after it is carbed in the keg???? Just a thought.