Hard Cider and meads actually take longer than normal beers. The time line is more like an Imperial high gravity beer.
If you do not add any sugar, and use a nutral beer yeast you can make a hard cider that is drinkable in two months, but is really great in eight months.
Hey, rack to secondary, and brew up a Hefe that will be ready to drink in a few weeks and forget about the cider for three months. Now your back to brewing with your pipeline on operation.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.