I figure this isn't resurrecting a dead thread since you are aging it 4 years
I just started an orange spice mead this evening. Looking ahead, I plan on letting it ferment for 2 weeks, rack to secondary and wait until its done. Then, adding 1/4 tsp kmeta and degassing. Will likely pickup some K and C to clear. Then bulk aging for at least 1 year. (ideally a few years but that'd be overly optimistic of me)
So, what did you end up doing during the bulk aging? I was thinking 1/4 tsp of kmeta every 6 months, racking only if there are lees present, otherwise just stirring it in.
Then, at bottling, 1/4 tsp kmeta for the 30 bottles.
What do you think? Any other additions I need to be making?