Coming back to this, thanks
bigk84 for all the advice starting off. Here's what I ended up doing:
*I overshot the ABV as 71B dried this out to nearly 1.0 gravity, I would reduce the honey next time by 1lb.
For 3 Gallons
11 lbs. | Wildflower Honey ($68)
10 lbs. | Frozen Balaton Cherries ($30)
5 lbs. | Frozen Black Currants ($68)
4.5 lbs | Frozen Red Raspberries ($20)
10 g (0.35 oz) | Lalvin Narbonne Yeast (71B-1122)
1.25 gal | Purified Water
O.G. - 1.120
F.G. - 1.002
ABV - 15.5%
SNA:
Total Fermaid K: 5.1g
Total DAP 9.7g
Mix SNA w/ 4 steps: At 24 hours, 48h, 72h add 1.3g Fermaid K and 2.4g DAP.
30% sugars consumed (no later than day 7), add 1.2g Fermaid K and 2.5g DAP.
Steps:
1) Sanitize everything
2) Macerate/mash fruit in bucket with 0.5 gallons of purified water
3) Mix honey and water to get to ~3.5-4 gallons (loosen honey by placing containers in warm water) - fruit will take up space, when removed it should be close to 3 gallons.
4) Pitch yeast (rehydrate yeast in advance with Go-Ferm)
5) Add SNA as scheduled above
6) Primary for 3 weeks (remove fruit when racking to secondary)
7) Secondary for 2 months
8) Bulk-age (currently at 8 months) <- currently here
9) Stablize - Add 0.58 g of K-meta (calculated for free SO4), add to bottom of bottling bucket (no more than 1 Campden tablet per gallon)
10) Wait 1-2 hours
11) Add 0.75g-0.9g K-Sorbate (calculated)
12) Back-sweeten w/ 0.52# of table sugar or 0.65# of honey (my mead is at 1.001, this should raise it to 1.010 or semi-sweet to balance the 14% ABV)
13) Bottle
I'm hoping to stabilize and bottle in the next few weeks, I can't wait any longer!