Ascorbic acid is fine. It is used as a natural preservative/additive but does not hinder fermentation. Let your newbie mind be eased.
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