Well, in general I have seen people list apple juice anywhere from 1.04 to 1.06. I I find his info on unfiltered cider, totally believable. I used organic cider for my last batch. I let the extra stuff settle to the bottom, than poured it into another container, leaving as much non juice behind as possible. In doing this, I found that the juice was the sweetest apple juice I had ever had and was tempted not even to ferment the stuff it tasted so good. I didn't get a reading on it, but wouldn't be surprised to hear cider really does have that large of a range of sugar content.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port