1. I would rack it now, assuming fermentation is complete (should be)
2. I would age it in a secondary for a month or more.
3. At bottling, definitely add the corn sugar and some additional yeast if it makes you feel better. Be sure that the yeast will be able to handle the high alcohol levels. I would use a dry yeast (ie. Nottingham), and would only use ~1/2 the packet.
Planning: New brewery at new house!!
Primary: Barley Wine
Secondary: Red Ale, Pale Ale
Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout