I would like to make a champagne WASC for my parents' 40th anniversary. Here are my questions:

Should I decrease the sugar in the recipe to compensate for the sugar in the champagne itself?

Should I use the champagne be bubbly or stir it until it goes flat?

Will the top be sticky? The last time I subbed alcohol (Bailey's, to be exact) for the water in the recipe, the top got very sticky once it cooled. Is there something I can do to avoid this?

Thanks a bunch!