Honey will dry it out more instead of adding sweetness. Go with lactose for a sweetness and still be able to bottle condition.
You could also play with using a higher gravity beer and/or a higher mash temp to get more residual sugar in the finished product.
Your best bet is to figure out how to reduce your bitter and sour flavors.
"People should not be afraid of their governments. Governments should be afraid of their people." - V
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash