Most wine yeast will take that down to between .996 and 1.000. Should have quite a kick to it. Everything sounds great so far, as does your plan to leave it be for a few more weeks at least. Maybe just rack it in a few weeks, then let it clear up for a few more weeks before bottling.
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