Casey,
Those are good numbers, i think that will turn out fine. As a point
of information I rarely rack until the wine is dry; 1.001 is still a
bit sweet for a red. Keep the temperature up so it finishes and make
sure it's topped.

As to back sweetening, it is a bit of an art; you described both ends
of the spectrum with the whites you chose. I go in 1% increments; I
sweeten until I notice the acid 'bite' is reduced and then I play
around at 0.5% increments. 100 ml samples are great for this kind of
testing and the good part is you get to drink your mistakes....
After I find what I like I make up a 375 ml bottle of that and let it
sit for a few days. If I still like it warm I know I will like it
chilled so the rest of the bottle is chilled and re-tasted. (Chilling
softens the acid bite also.) That is what I do. Muscats can be
anywhere from 3% on up as a point of reference; Chardonnay is almost
always made with less than 0.5% RS..

Joe