I am with Pimpfoot (great name), sweeten a small sample and add the proportionate amount to the whole batch. However, if you are intending to have a sparkling sweet cider, you must add both the lactose for sweetness and the regular 1 oz per gallong of priming sugar. I would add both (or just the lactose if you are not carbonating) to your bottling bucket. Then just siphon your cider into that, the siphoning will be enough to miz it all up together.
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