Ah, well that sort of looks a bit like what I made last september.
The only difference being that I have 18 gallons (imperial not US gallons) or so and I used fresh wine grapes (shiraz/syrah, merlot and tempranillo).
I started with just the crushed grape and added 1.5kg of honey per bucket (4 x 27 litre buckets). Letting it ferment some (daily punch down of cap etc) then adding 500g (I think) on each step feed. I added extra honey, 3 times I think it was. Then let it finish.
At pressing the gravities varied from 1.020 to 1.004, then left it under airlock in carboys to finish (hopefully) and drop a sediment.
Since then its been reduced by racking off the sediment and is now sitting in carboys with 1 medium toasted oak stave per US gallon.
Now the difference being that if you tried making a red wine with eating grapes, you often get what's termed a "foxy" after taste. I can't explain that so you'd have to google for a more definite description of what to look for when its done......it may be that the honey notes will cover that.
Also putting all the sugars in up front might make for a few fermentation issues toward the end and while in theory the yeast will hit 18% ABV in practice, it might not get quite that far (18% equates to a gravity drop of 133 points).
Don't recall any mention of nutrients ? It'd probably be wise to have some in the batch, even if its just boiled bread yeast.
Also you won't get it looking like a red wine, more like a rose as you haven't got any skins in the brew. Some of the colour will get bleached by primary.
Either way, if it gets too 1.020 or less it'll be looking good.
I'd still suggest you manage your batch with daily aeration down to the 1/3rd sugar break (about 1.085 or so) before airlocking to finish.