Advice on backsweetening?

I want to backsweeten my mead with Monin strawberry sirap (and maybe a stick of cinamon), I got an air lock on my other vessel, e224 to stabilise my mead in it and my plan looks like that: clean the vessel, put some mead in it, add e224 and give it a stir, add the rest of the mead, stir it some more and then slowly add the sirap to the mix, tasting it as it goes. Seal the mead with airlock and let it rest for another month or two untill it clears. Any advice or am I ready to go?