I CP but I don't gel most of my soaps. I put them in the freezer then the fridge for a couple of days if they have milk or beer in them, at least a day if they don't. Gelling or not is a personal preference.
I've used both the 90something and the 70something alcohol. Can't tell any difference. Most of the time I forget to spritz and just embrace the ash. If its too bad I rinse it off. Or steam it.
The lard should be fine if it was fresh when it went into the freezer. I use lots of lard and tallow. I would also ditch the beeswax and neem until you get more practice. I sort of understand you wanting a nice round number like 100 oz but that's a honkin big batch of soap. Do you know what you're using for molds? Have you figured out how many ounces of soap batter it (or they) hold? Theres a formula here somewhere - I think it's a sticky on the CP board.
Milk soap can be a little tricky but it's what I made my first few times. You can either freeze the milk and add the lye to it slowly or you can use half the liquid called for as water, mix your lye with that, then add the other half of the liquid (milk) at trace. I use raw cows milk to make yogurt for my honey yogurt soap (tried to add beeswax once, hated it) and I make buttermilk for several of my soaps. I never figure the extra fat, I just use it for all of part of the liquid, depending on my mood. I don't pasteurize it first. I try to convince myself that all that raw milk goodness survives the lye monster.
You seem to have read a lot, which is good, so I don't want to insult you by asking this, but do you have a decent scale? I weigh most everything - oils, lye, water, milk, yogurt, essential oil, etc. The only things I don't weigh are additives like a little salt (makes it unmold and cut easier), a little sugar (confectioners, makes bubbles), and colorants.
You're in the right place to learn a lot - it's a very helpful forum with lots of soapers willing to share. Welcome to the forum and good luck with your soap making.