There are a few ways to approach this. Natural, artificial or a mixture. If you are going all natural then you either must accept a low amount of flavour to prevent the abv climbing too high assuming complete fermentation or you are going to have to work to prevent complete fermentation, ditching as much yeast as possible, stabilising and force carbonating and/or kegging and keeping cold etc. Risky stuff.
It isn't very strongly flavoured and at 68% sugar 1L will add almost 13 points to a 20L batch. 1L in 20L equates to 25ml per 500ml which is not a large amount depending on the desired intensity of flavour. You could trial it to find the point where you get the flavour you want and then work out how much you are trying to avoid fermenting. Bottle priming with it is a bit every little helps as you'll want only 129.2ml to give 2 points on 20L which is what? 3ml and some change per bottle? Good luck tasting that. I prime cask with 2 points, bottles certainly require a touch less, certainly no more.
Personally I'd use natural while hoping for the best for the sales team and then artificial to actually flavour. If I was committed to all natural I'd probably stabilise the beer, dose to taste, force carbonate and then package. Home brew I have the option of cold crashing, fining in secondary, packaging with the syrup and then putting the keg on at 0-1C to prevent much additional fermentation.
Back when I used to make mead the only meads I made which tasted strongly like sweet honey were the ones where I used so much honey through successive 'feeds' it would stop fermenting. When fermentation was allowed to complete I usually got a quite dry honey wine which did not taste much like honey.
