The risk with feeding sugar later, is the same as with step feeding though. You may strain the yeast creating off flavours. Though I have no experience with that :P . But urg your steps seem fine to at least prevent bottle bombs. Though I'd add oak after the champagne yeast for better flavour...
Most forms of processed sugar are easily fermentable. I'd try a low attenuation British ale yeast, light dme and steeping ginger. But prob also a ginger syrup or concoction to heighten the fresh ginger through priming.
If you'd use sugar for more than 50% of your fermentable it'd be more correct to call the end result sugar wine. You also run the risk of creating off flavours in the realm of cider flavours. But it's prob fun to experiment with less refined sugars like palm sugar, molasses and those Mexican...
I'd create a simple syrup (sugar 2p : water 1p) boil it, bring it to 65c then ad fresh flowers to taste and use it as a priming liquid. The syrup keeps really well due to the low temperature pasturisation in a bottle or mason jar and keeps the subtle aroma's due to the low temperature. You can...
In the near future I'd like to brew a pumkin ale. I use extract as of yet and I'll probably use steeping malts.
A lot of people talk about the mouth feel from adding pumpkin during mashing, so as an alternative I want to make a pumpkin purée to steep. Pumpkin doesn't seem to add a lot of sugars...