I know that many wine makers on this forum choose a yeast that they hope will give up the ghost before the wine has finished fermenting - and so they have sweet wine .. but that method means you have no control over the level of sweetness and you trust to luck. To each their own. For me? Wine is a mix of art and science not a spin of the roulette wheel. And my recommendation would be to choose a yeast that will have no challenge fermenting your cyser bone dry (brut). You then stabilize the wine (with K-meta and K-sorbate) and you add precisely the amount of additional honey to sweeten the mead to exactly the level of sweetness you want. No luck. No risk. No problem.
That said, your apple juice will probably have enough sugar to produce a cider with a starting gravity of around , say 1.045. One pound of honey will add 40 points per gallon. Two pounds will add 80 points - so your total may be 1.125 - 1.130. Fermented dry that is about 17% ABV. To back sweeten , 4 oz of honey (or sugar) will add 10 points per gallon. I don't know what you call "sweet" or how sweet "sweet" needs to be for a wine at 17% ABV. Bench testing will provide you with the answers..