I gotta cut in, while there is some good advice being thrown around, this was a question from 9 months ago... haha
With that said, for any new brewers that read this, be very very careful if you are going to go the route that homebrewski suggested. If you let it bottle condition too long before cooling them, or if you don't cool them enough, or several other options, you are leaving residual sugars in your brew and if you give the yeast a chance at them, you've got bottle bombs.
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