Backsweetening is the way to go then, it allows for so much more control over the whole process. If Ken likes 71B and Oskaar likes QA23 I'd say you can probably bet you're totally safe using either!
Just add enough honey to get your must to a gravity that will equal 13% or 14%, whatever you want, if taken totally dry, then ferment it to dryness. Treat it like a dry mead, age it and let it clear as per normal.
Then, when your patience eventually runs out, pull a sample (measured amount) and start adding honey to it in mmeasured amounts until it's just the sweetness you want. You might want to take a gravity reading of that just for reference if your sample was big enough.
Then scale that up to your full batch, stabilize and backsweeten as per normal processes, watch it's gravity for a while to make sure the stabilization worked, and you're good to go.
The longer you let it age before backsweetening the better, as earlier on it will be harsher, and you'll overcompensate with too much honey, only to find out a year later that now it's too sweet!
