I was just sort of Mulling over the idea of backsweetening a batch of dry mead with more honey, when it occured to me that I dont really know the whys, when's, if's and how much of the procedure at all! If there a certain to do it? Im going to assume its when its finally still or you physically stop fermentation...but should it be done before adding sparkaloid?.....is it simply stirred in after racking off the final lees?