Thanks for the response, Medsen. I guess the big issue is that since I'm still new to mead making, I'm not sure how the profile of this batch is going to finish out. Initially, the batch I'm referring to has had some bitterness in the finish that I'm not especially excited about. I do expect that it will diminish, since it has already started to do so, even just over the last week, but I don't know for certain whether leaving it as is will leave me with something I find palatable. My initial idea with this mead was to let it ferment dry, then sweeten it until it got to where I liked it. I usually prefer sweet to dry, but, bitterness aside, I'm kind of liking the way this batch is headed, even though it's very dry. (The FG was .994, and stable). However, if the bitterness doesn't fully age out, and I have to add some sweetness to mask it, I will if I have to. I added sorbate/sulfite when I racked it to secondary, (since I was initially going to sweeten it), but didn't know if I'd have to do it again later if I'm eventually convinced that I need to add more honey. Since I like to be prepared ahead of time to reduce the possibility of having to make a hasty, ill-formed decision at the last minute, I wanted to know my options while I have time to make contingency plans.
Yeah, I know, I should probably just go have a beer and chill out . . .