When backsweetening, add the proper amounts of sorbate and sulphite then let it sit, under airlock is fine, for 2 or 3 days. At this point it should be ready to be sweetened without fear of renewed fermentation.
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