Added sugar will boost the abv. It may also make it a bit dryer in taste. I would think that with a higher abv you may want to let it age a bit longer, but all brews can improve with age.
It won't change how much carbonation there is, because no matter how much sugar you add, you still want it to ferment to complete dryness, meaning there is no sugar left to convert. If you want to carbonate, you still carbonate the way you would with Edwarts original recipe.
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