Backsweetening will tend to mellow any harshness that comes with a young and bitter brew. Aging will mellow the harshness as well, but you will still have the dryness it has now. You could split it up, backsweetening some to bottle soon to please the mrs and aging the rest to enjoy a well seasoned brew later on down the road.
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