Okay, it's done. No more fermenting for either.
Wine: Went from 1.094 to 0.995. I bottled it two days ago. It was relatively easy, but labor intensive. It cleared really well. I was impressed with how smooth it was after just 6 weeks, and for being 13.0% ABV it's not really "Hot". I was worried it would be too oaky because of the oak chips but no, it's fairly well restrained in oakiness. Color is good but depth of color isn't spectacular. I detect a faint "mushroomy" character to the cabernet, not real jammy or fruity though.
Mead/pyment: 1.120 > 1.018 13.4% Completely different animal. I aged the pyment after primary fermentation on 6lbs (~1.33 lbs/gal) of frozen blackberries, and used a strainer bag to extract a lot from them. The blackberry doesn't really "stand out" a ton from the pyment, it blended in really well. It does have a thicker/fuller mouthfeel and obviously tastes a lot sweeter. It is also much more "fruity" than the wine. A little bit deeper / more purple in color. Didn't clear out 100% like the wine did, but still not at all bad.
Preference: I definitely like the pyment more, but they are more different than similar in taste. Despite being made from the same juice, the different process, yeast, and additives contribute to this.