Yeah those directions are just based on one of the options for backsweetening. However, you used ec-1118. That yeast is good for 18-20% abv. If you intend to sweeten it using that method you will have every bit of 18%+ before the yeast die off and you are actually sweetening it. If you let it get that strong, you will most definitely need to age this for at LEAST one or even two years before the hotness of that much alcohol starts to die off.
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