The idea of using concentrate to carbonate and leave sweetness isn't really explained well most of the time. The sweetness is more of an illusion. The idea is that if you use apple juice concentrate in place of sugar, all the sugar will ferment out creating the carbonation, as per normal. But what is left of the concentrate might give it more apple flavor then just using sugar would have. It will not leave any residual sugar, but hopefully might bring back some of the apple character. I have not tried it, so I don't know how well it works, but it should at least be different then using priming sugar.
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