I made a dark raisin wine. It was a 3 gallon batch and I used 9# of raisins and 3# of
cane sugar. I used EC-1118 and it still crapped out with alot of residual sugar. I would
take the raisins and put them in a blender with some water( do small batches) then
take a gravity...
1 I would let it bulk age. also i would wait 6 months to see if it clears by itself before adding a fining agent
2 You can buy a bottling wand and attach it to your siphon. that is probably the easiest and involves the least amount of equipment
3 I see in your planned brews you have...
What was the starting gravity of this must?
What yeast did you use?
I would add the dissolved sugar to the wine and gently swirl the carboy or bucket.
If you dont get any activity, which you would measure with a Hydrometer, you may need to use a packet of yeast.