I agree the process should be essentially the same as for beer, and definitely be sure you are at stable terminal gravity. Your best bet for adding priming sugar is to use a calculator...there's a good one at the Northern Brewer site; this one is unique in that it gives you calculations for a wide variety of sugar sources, including honey.
Packaged: Dark Munich Citra SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej